Week 50: Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad
It’s been a few weeks without a new and exciting quinoa recipe, have no fear this roasted veggie salad will not disappoint those eager taste buds.  This recipe if perfect to make on hump day- it’s quick and easy- all you have to do is chop up your veggies and roast them while, the quinoa cooks.  Combine and viola- fresh, healthy & colorful dinner done in 30 minutes or less.  If you need more protein- try frying an egg on top and enjoy how the flavor the yolk adds to this delicious meal.

Roasted Vegetable Quinoa Salad

1 cup quinoa
1 cup grape tomatoes
1/2 lb asparagus
1/2 large red onion
2 bell peppers
Baby arugula
Olive oil
Kosher salt/pepper
2 Tbsp. balsamic vinegar
2 garlic cloves, minced
1/2 tsp. basil
1 Tbsp. olive oil
Crumbled goat cheese, to top

Roasted Vegetable Quinoa Salad

Preheat oven to 425. Cut asparagus into 2 inch pieces, and cut bell peppers and onion into 1 inch squares. Place in a large baking dish. Add cherry tomatoes, and toss all veggies with olive oil to coat, then season with salt and pepper. Roast for 20-25 minutes.

Meanwhile, cook quinoa according to package directions. When quinoa is finished, immediately place in a large bowl and toss with arugula.

Whisk together the balsamic vinegar, garlic, basil and olive oil for the dressing, and add to quinoa. Mix well to thoroughly combine. Add roasted vegetables, stir. Top with freshly ground pepper and goat cheese crumbles.

Roasted Vegetable Quinoa Salad


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