MEDITERRANEAN QUINOA SALAD WITH ROASTED SUMMER VEGETABLES
This fresh Mediterranean quinoa salad recipe features summer squash, tomatoes, eggplant, basil and mint! It's light, healthy and delicious. Recipe yields 2 large servings or 4 side servings. It makes for great leftovers, so feel free to double the recipe!
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
- Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
- To cook the quinoa, combine the uncooked quinoa with 2/3 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
- To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they're turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don't burn. Transfer to a bowl to cool.
- In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Garnish with crumbled feta, if you'd like. Serve at room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 239 calories, Sugar 7 g, Sodium 15 mg, Fat 16.2 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 22.4 g, Fiber 7 g, Protein 4.8 g, Cholesterol 0 mg
ROASTED VEGGIE & QUINOA SALAD
Quick, simple and packed with satisfying protein and fiber, this salad makes a perfect lunch or easy one-dish dinner.
Provided by Victoria Seaver, M.S., RD
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Combine greens, roasted vegetables and quinoa; drizzle with vinaigrette. Top the salad with feta and sunflower seeds.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.3 g, Cholesterol 8.3 mg, Fat 18.1 g, Fiber 8.7 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 381.1 mg, Sugar 7.8 g
ROASTED VEGETABLE QUINOA SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool.
- Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use.
- Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately.
ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley
Provided by Betsy Carter
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams
QUINOA VEGETABLE SALAD
This is a wonderful dish--light and very tasty! My four kids (ages 2-7) ate it up and asked for more!
Provided by JANELLECOLE
Categories Salad Grains Quinoa Salad Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
- Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 22.9 g, Fat 4.5 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 592.1 mg, Sugar 2 g
VEGAN QUINOA SALAD
This quinoa salad recipe is surprisingly tasty and healthy! Whole grain quinoa cooks quicker than most grains and is an excellent source of protein with about 11 grams of protein per cup of cooked quinoa. Feel free to experiment by adding different veggies such as zuchinni, corn or even kale or spinach greens. From About.com: Vegetarian Recipes
Provided by hlvw142
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook quinoa in vegetable broth until it fluffs up, about 15 minutes, stirring occasionally.
- While quinoa is cooking, whisk together lemon juice, olive oil, garlic cloves and salt and pepper.
- When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.
Nutrition Facts : Calories 263.1, Fat 11.8, SaturatedFat 1.6, Sodium 8.1, Carbohydrate 33.5, Fiber 4.2, Sugar 3.1, Protein 7.2
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