Monday, February 07, 2011

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.

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

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.

1 comment:

Quinoa Nutrition Facts said...

Yumm! I think this recipe is gonna be delicious. I've never tried roasted vegetable quinoa salad ever before, so I'm definitely going to try this one. Thank you for sharing this recipe! :)