Quinoa Salad
Ingredients
The salad
-
5
carrots
-
½
bulb
fennel
-
4
tablespoons
olive oil
-
½
teaspoon
coriander
-
to taste
salt
-
to taste
pepper
-
5
beets
-
1
onion
-
1
cup
quinoa
-
1
tablespoon
butter
-
1
cup
feta cheese
-
3
tablespoons
pepitas
-
2/3
cup
vinaigrette dressing
-
2
tablespoons
mint
-
2
tablespoons
parsley
Vinaigrette
-
2
teaspoons
Dijon mustard
-
¼
cup
white balsamic vinegar
-
1
tablespoon
shallot
-
2
teaspoons
lemon juice
-
¼
teaspoon
honey
-
to taste
salt
-
to taste
pepper
-
⅓
cup
olive oil
Instructions
- Preheat the oven to 400°F and line a roasting pan with foil.
- Toss the carrots and fennel with 2 tablespoons of olive oil, coriander, salt, and pepper, then roast with the foil-wrapped beets for about 30 minutes.
- Cook the onion in the remaining olive oil until caramelized, about 25 minutes.
- Boil 2 cups of water, add quinoa, cover, and cook for 13 to 15 minutes until water is absorbed.
- Fluff the quinoa, add butter, and let it cool.
- In a large bowl, combine quinoa, roasted vegetables, feta, pepitas, and vinaigrette, then top with herbs and season with salt and pepper.
Nutrition Facts (estimated)
Servings
4
Calories
910
Total fat
71g
Total carbohydrates
57g
Total protein
17g
Sodium
630mg
Cholesterol
41mg
You might also like