Quinoa and Roasted Veggie Salad is a healthy, easy to make salad that can also be served as a main dish! Healthy happiness in a bowl. Vegan, Vegetarian, Gluten Free. Pure goodness from Mother Nature.
Quinoa and Roasted Veggie Salad
It’s almost September and after almost 5 straight months of 90 degree and above heat, what is better than a healthy, easy to make salad. I don’t know about you, but when it’s hot out the last thing I want to do is stand in the kitchen over grills and frying pans. This salad seriously only takes 15 to 20 minutes to cook and you’re all done. AND it’s Vegan and Gluten Free. Contains no additives, preservatives, or refined sugar. Zippo bad stuff. Lots of good stuff! 🙂
I’m sure by now you’re wondering what in the heck the green sprouts are on the salad. They are Sunflower Shoots! I bought them at the farmers market Saturday. Supposedly they are a “micronutrient” meaning you get 40% more nutrients than once they are full grown. I think they are the cutest little things so I had to buy them. And they add such great color and a perfect crunch!
Back to the recipe…
Quinoa and Roasted Veggie Salad is exactly as it sounds. You cook quinoa for 15 minutes. While the quinoa is cooking roast the veggies in the oven. Toss it all together and voila! A beautiful nutrient packed salad ready to go. I used tri-colored quinoa because I like the added color. For veggies I roasted asparagus, yellow, orange and red bell peppers, and purple onion. Since I was already roasting I tossed a couple of garlic cloves onto the roasting pan. Love the added flavor of roasted garlic! Oh, and don’t forget to roast pine nuts for CRUNCH.
Happy healthiness in a bowl.
Just thought I’d say that one more time incase you missed it. Ok, enough said. 🙂
Quinoa and Roasted Veggie Salad is a healthy, easy to make salad that can also be served as a main dish! Cook quinoa for 15 minutes. While the quinoa is cooking roast the veggies in the oven. Toss it all together and voila! Healthy happiness in a bowl.
- 1 cup uncooked quinoa, organic, gluten free
- 2 cups veggie broth, organic, gluten free
- Olive Oil
- 1 orange bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bunch asparagus
- 1 purple onion
- 4 garlic cloves
- Salt to taste
- Pepper to taste
- toppings -roasted pine nuts, sunflower seeds, sunflower shoots, Parmesan or Feta (for Vegan use Vegan Parm and/or Vegan Feta), dried cranberries, few splashes of Balsamic Vinegar, anything else you think you’d like!
- Put veggie broth and quinoa into pot. Stir, cover and bring to boil over medium high heat. Keep covered and reduce heat so quinoa simmers. Cook for 15 minutes. Stir after 15 minutes to make sure all liquid is absorbed. If not put lid back on and simmer for another couple of minutes until all liquid is absorbed. Keep lid on and remove from heat. Let sit 10 minutes.
- While quinoa is cooking, preheat oven to 400 degrees. Clean and cut veggies. Use only about 1/2 the onion and cut it into chunks then separate into single slices. Asparagus use about 3/4 of a bunch.
- Line a baking pan with foil. Place chopped veggies and cloves of garlic (with skin on) onto foil. Drizzle with olive oil and toss with hands to make sure all veggies are covered in the oil. Salt and pepper veggies. (Garlic does not need oil or salt and pepper).
- Turn veggies every couple of minutes for even roasting. Onions and peppers take about 10 minutes; asparagus will take about 15 to 20 so you’ll have to get the tongs and pull out the peppers and onion prior to the asparagus. The garlic will be done when it’s light brown so watch it as well as it may need to be taken out prior to asparagus.
- In a large mixing bowl put 1.5 to 2 cups of the cooked quinoa. Add 1 cup each of the veggies (if you want more you can add more). Squeeze the roasted garlic from each clove into the bowl and toss everything gently so the veggies don’t tear or get smashed.
- Add roasted pine nuts, sunflower seeds, sunflower shoots, or any of your favorite toppings.
- For added flavor, dish salad into bowls and top with a few drizzles of Balsamic Vinegar.
- You’ll have some left over quinoa which is nice to have it already cooked and ready for your next recipe!
- Serves 4 to 6
- Keeps in refrigerator for 5 to 7 days.
- To roast pine nuts simply heat a skillet on medium high heat, spray the skillet with non stick spray, toss in the pine nuts and cook until light golden brown.
- If you are not Vegan use any kind of cheeses you’d like for toppings.
- Will not freeze
- Nutritional information is for quinoa and vegetables only. No toppings were added into the nutritional information printed below.
Keywords: quinoa, salad, gluten free, vegan, vegetarian, roasted vegetables, vegetable salad