Warm Quinoa Roasted Veggie Salad
Ingredients
The salad
-
2
whole
Sweet Potatoes
-
2
whole
Zucchini
-
½
cup
Baby Carrots
-
6
oz.
Broccoli Florets
-
4
oz.
Mushrooms
-
½
tsp.
Himalayan Salt
-
½
tsp.
Black Pepper
-
½
cup
Olive Oil
-
2
cups
Quinoa
-
½
cup
Feta Cheese (optional)
The vinaigrette
-
¾
cup
Extra Virgin Olive Oil
-
⅓
cup
Red Wine Vinegar
-
½
tsp.
Minced Garlic
-
1
tbsp.
Honey
-
2
tsp.
Dijon Mustard
-
¼
tsp.
Red Pepper Flakes
-
½
tsp.
Himalayan Salt
-
1
tsp.
Black Pepper
Instructions
- Prepare the vegetables by peeling and cubing the sweet potatoes, cutting the zucchini into cubes, and halving the baby carrots and mushrooms.
- Combine all vegetables in a large bowl with salt, pepper, and olive oil, and mix well.
- Spread the vegetables on a baking sheet and roast at 425°F for 30 minutes.
- Cook the quinoa according to package instructions, then add it to a large bowl with the roasted vegetables.
- In a separate bowl, whisk together all vinaigrette ingredients until smooth.
- Pour half of the vinaigrette over the quinoa and vegetables, and gently mix.
- Serve the salad warm, optionally topped with feta cheese and the remaining vinaigrette on the side.
Nutrition Facts (estimated)
Servings
6
Calories
452
Total fat
23.3g
Total carbohydrates
51.6g
Total protein
12.5g
Sodium
383mg
Cholesterol
11mg
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