Roasted Vegetable & Quinoa Salad
This salad is so simple and so delicious – and combines three of my favorite things: balsamic vinegar, asparagus and quinoa. It’s also chock full of vitamin C and healthy fats, with a good dose of protein.
This is a great salad to make and keep in the fridge for a quick, healthy lunch. Or whip it up for a fast dinner – it is well balanced, meat free and goes really well with a nice glass of wine. If you’re feeling really fancy, crumble a little goat cheese over the top right before serving.
Gather
Step by step
- Preheat oven to 400F.
- Chop all veggies (except tomatoes) into fairly uniform pieces (so they'll all cook at the same rate). Yes, I know the asparagus is long and thin and the peppers aren't...it's okay. I promise.
- Spray the vegetables lightly with cooking spray (I used my misto olive oil sprayer) and sprinkle with 1/2 of the salt and pepper.
- Place in the oven for about 15 minutes, until vegetable begin to soften.
- While vegetables are roasting, bring quinoa and water to a boil in a saucepan, reduce to a simmer and cook until water is absorbed, about 15 minutes.
- In a large bowl, whisk olive oil, vinegar, salt and pepper together.
- Add the vegetables and quinoa to the dressing, toss well.
- Serve hot, at room temperature or chilled.
- * Add more vinegar if you like. I usually do, but I'm kind of crazy about vinegar. Yep.
Nutrition
WW PP 6 ; Calories 241.2 ; Fat 11g ; Saturated Fat 1.2g ; Cholesterol 0mg; Sodium 202mg; Potassium 273mg; Carbohydrate 31.3g; Fiber 3.9g ; Sugars 6.7g; Protein 5.2g
blurb
Category: Main Dish, Salads, Side Dishes, Vegan, Vegetarian
