Roasted Vegetable Quinoa Salad
Adapted from: Closet Cooking
Ok, so I very loosely followed the recipe above and just used what I had in the house. The recipe below is the way I made it. The original recipe calls for summer vegetables, and I had winter vegetables on hand. This salad is along the lines of previous grain salads I have posted here in the past, except that I used quinoa here. Use whatever veg you have on hand - zucchini, eggplant, peppers, and summer squash would be good in the summer. I used carrots, beets and butternut squash here. Try marinated artichokes, sundried tomatoes, roasted red peppers, etc. Serve as is or over baby spinach leaves.
Ingredients:
1 cup carrots, cut into bite sized pieces
1 cup butternut squash, peeled, seeds removed, cut into bite sized pieces
1 cup beets, peeled, cut into bite sized pieces
1 tablespoon olive oil
salt and pepper to taste
1 cup quinoa
5 sundried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon oregano
salt and pepper to taste
2 cups baby spinach, optional
1 handful feta, crumbled, optional
Directions:
Toss the vegetables in 1 Tbsp olive oil. Season with salt and pepper. Place onto a baking sheet in a single layer and bake in a preheated 400F oven for 30 minutes stirring once during cooking.
Meanwhile, place quinoa in a mesh strainer and rinse until water runs clear. Boil 2 cups of water (or chicken or vegetable stock) in a saucepan. Add quinoa, cover, reduce to simmer, cook about 15 minutes until done.
In a bowl, stir together cooked quinoa, roasted vegetables, and sundried tomatoes. In a separate bowl, mix the remaining 1 Tbsp olive oil, balsamic vinegar, oregano, salt and pepper. Pour dressing into quinoa mixture and toss to combine. Serve over spinach and/or top with feta if desired.
Ok, so I very loosely followed the recipe above and just used what I had in the house. The recipe below is the way I made it. The original recipe calls for summer vegetables, and I had winter vegetables on hand. This salad is along the lines of previous grain salads I have posted here in the past, except that I used quinoa here. Use whatever veg you have on hand - zucchini, eggplant, peppers, and summer squash would be good in the summer. I used carrots, beets and butternut squash here. Try marinated artichokes, sundried tomatoes, roasted red peppers, etc. Serve as is or over baby spinach leaves.
Ingredients:
1 cup carrots, cut into bite sized pieces
1 cup butternut squash, peeled, seeds removed, cut into bite sized pieces
1 cup beets, peeled, cut into bite sized pieces
1 tablespoon olive oil
salt and pepper to taste
1 cup quinoa
5 sundried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon oregano
salt and pepper to taste
2 cups baby spinach, optional
1 handful feta, crumbled, optional
Directions:
Toss the vegetables in 1 Tbsp olive oil. Season with salt and pepper. Place onto a baking sheet in a single layer and bake in a preheated 400F oven for 30 minutes stirring once during cooking.
Meanwhile, place quinoa in a mesh strainer and rinse until water runs clear. Boil 2 cups of water (or chicken or vegetable stock) in a saucepan. Add quinoa, cover, reduce to simmer, cook about 15 minutes until done.
In a bowl, stir together cooked quinoa, roasted vegetables, and sundried tomatoes. In a separate bowl, mix the remaining 1 Tbsp olive oil, balsamic vinegar, oregano, salt and pepper. Pour dressing into quinoa mixture and toss to combine. Serve over spinach and/or top with feta if desired.
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