Balsamic Roasted Vegetable and Quinoa Salad

Balsamic Roasted Vegetable and Quinoa Salad

from therealfooddietitians.com
35 min

A beautiful and tasty salad that makes for a perfect weeknight dinner when serve with your favorite quality protein such as chicken, steak, pork or fish or you can enjoy it as a tasty and satisfying plant-based meal. Leftovers make for a perfect next day's lunch, served warm or cold.

Ingredients

  • ½ cup dry quinoa , rinsed in a fine-mesh colander under cool running water
  • ¾ cup water
  • 2 medium carrots, cubed into small chunks
  • 1 medium zucchini, cubed
  • 8 oz. mushrooms, halved
  • 1 small red onion, sliced
  • 4 cloves garlic, minced
  • 1/2 tsp. rosemary, dried (such as Simply Organic)
  • 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-omit for dairy-free)
  • Greens of choices (optional)

Directions

  1. 1

    Pre-heat oven to 400ºF.

  2. 2

    Place the chopped vegetables and garlic on a baking sheet. Add rosemary, salt and pepper and toss with olive oil and vinegar so that vegetables are evenly coated.

  3. 3

    Place vegetables in oven and bake for 18-20 minutes or until carrots are tender, tossing halfway through the baking time.

  4. 4

    Meanwhile, combine water and rinsed quinoa in small sauce pan. Bring to boil then reduce heat, cover and cook for 15 minutes. Once quinoa is cooked, fluff with a fork then place in a large serving dish.

  5. 5

    Add roasted vegetables to quinoa and toss to combine OR serve roasted veggies right on top of quinoa.

  6. 6

    Optional: Add a bed of greens such as arugula to a serving bowl, and serve salad over greens.

  7. 7

    Top with almonds and goat cheese. Serve warm or chilled.