Balsamic Roasted Vegetable and Quinoa Salad
Ingredients
-
½
cup
dry quinoa
-
¾
cup
water
-
2
medium
carrots, cubed
-
1
medium
zucchini, cubed
-
8
oz.
mushrooms, halved
-
1
small
red onion, sliced
-
4
cloves
garlic, minced
-
½
tsp.
dried rosemary
-
½
tsp.
sea salt
-
¼
tsp.
black pepper
-
2
Tbsp.
olive oil
-
2
Tbsp.
balsamic vinegar
-
¼
cup
sliced almonds, toasted
-
2–3
oz.
soft goat cheese, crumbled (optional)
-
to taste
greens of choice (optional)
Instructions
- Preheat the oven to 400ºF.
- On a baking sheet, combine the chopped vegetables and garlic, then add rosemary, salt, and pepper, tossing with olive oil and balsamic vinegar.
- Bake the vegetables for 18-20 minutes until tender, tossing halfway through.
- In a saucepan, bring water and rinsed quinoa to a boil, then reduce heat, cover, and cook for 15 minutes.
- Fluff the cooked quinoa with a fork and place in a large serving dish.
- Combine roasted vegetables with quinoa or serve them on top.
- Optionally, add a bed of greens to a serving bowl and serve the salad over the greens.
- Top with toasted almonds and goat cheese, serving warm or chilled.
Nutrition Facts (estimated)
Servings
4 servings
Calories
191
Total fat
8g
Total carbohydrates
25g
Total protein
4g
Sodium
310mg
Cholesterol
0mg
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