Warm Quinoa and Roasted Vegetable Salad

1 cup quinoa, well washed and drained
1 ¾ cups water
¼ teaspoon sea salt
4 tablespoons extra virgin olive oil, divided
1 medium onion, cut into half-moons
2 stalks celery, chopped
2 carrots sliced, or equiv. baby carrots halved lengthwise
1 large golden beet, halved lengthwise and cut into ¼ inch thick slices
1 fennel bulb sliced thin
3 cups of broccoli florets
2 tablespoons of balsamic vinegar
1 large clove garlic, minced or pressed
Juice of ½ lemon
1/2 cup chopped fresh parsley
2 ounces feta cheese, crumbled (optional)

1. Preheat oven to 425 degrees.

2. Combine quinoa, water, salt, and 1 tablespoon of olive oil in a 2-qart saucepan. Bring to a boil; then immediately reduce heat to low. Cover and simmer 15-20 minutes, until all water is absorbed. Let stand 5 minutes; then fluff with a fork.

3. While quinoa cooks, toss onion, celery, arrot, bett, and broccoli with 1-tablespoon olive oil and salt to taste. Spread in a single layer in baking dishes or on baking sheets. Roast in oven 20-25 minutes, stirring occasionally, until crisp-tender.

4. Meanwhile, combine vinegar, garlic, lemon juice, a pinch of sea salt, and a few grinds of black pepper in a small bowl. Whisk in remaining 2 tablespoons olive oil.

5. Place quinoa and vegetables in a large bowl; add parsley. Stir dressing and pour over mixture, toss to coat. Taste and adjust seasoning with salt and black pepper. Divide among blows and top with crumbled feta, if using.

Per Serving: 354 cal, 16 g fat, 9 g protein, 44 g carb, 7 g fiber, 285 sodium. Be creative by and substituting other vegetables. Asparagus and cauliflower also roast well. So do sweet potatoes.

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