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Quinoa and Roasted Vegetable Salad


Quinoa & Roasted Vegetable Salad - a fresh and delicious side to compliment any meal! This vegan dish is packed with flavor with an array of fresh, oven roasted veggies, complemented by quinoa and a balsamic vinegar dressing. The veggies still have that delightful crunch and complement the nutty quinoa perfectly. This quinoa vegetable salad recipe can be eaten warm or cold, and is the perfect make-ahead dish to bring to a potluck or party, or just as a meal prep item for your own fridge. Just another delicious way to eat your veggies and enjoy doing it!

Ingredients:

1 sweet potato, cut into bite size pieces (½ - 1 inch cubes)

½ lb asparagus spears, cut into thirds

1 red onion, cut into bite size pieces (½ -1 inch cuts)

1 red bell pepper, cut into bite size pieces (½ - 1 inch cuts)

4 cloves garlic, minced

1 C dry quinoa

¼ C and 1 tbsp olive oil, separated

½ tsp and ¼ tsp salt, separated

¼ tsp pepper

2 tbsp balsamic vinegar

2 C vegetable broth (optional)

Additional Supplies:

Baking sheet

Parchment paper

Directions:

  • Preheat the oven to 400 deg (F) and line a baking sheet with parchment paper or greased foil.

  • Chop sweet potato, asparagus, red onion, bell pepper and garlic and place them all into a large bowl. Add ¼ C olive oil, ½ tsp salt and ¼ tsp pepper. Stir until all veggies are evenly coated.

  • Spread the veggies onto the baking sheet in one even layer. Bake for 15 minutes, stir, then return to the oven for an additional 8-10 min until the sweet potatoes are fork tender.

  • While the veggies roast, heat 2 C of vegetable broth or water in a small stock pot over high heat. Add 1 C of dry quinoa and bring to a boil. Once boiling, reduce heat to med/low, cover and let simmer until all of the liquid has been absorbed (about 10-12 min). Remove from heat and transfer to a large bowl.

  • NOTE: These are generic instructions on how to cook quinoa. Please reference the packaging and follow the instructions if they differ from the above directions.

  • Once finished cooking, remove vegetables from the oven and add to the quinoa mixture. Add 1 tbsp olive oil, 2 tbsp balsamic vinegar and ¼ tsp salt. Stir until well combined. Add more salt as desired and serve!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4-6 servings



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