Quinoa is the fashionable trend in nutritious eating these days. With its all expansive health benefits, being a complete protein source and versatile uses it’s not surprising. I am all about this fad and will jump on the quinoa train whenever I can. Definitely a lasting craze unlike tight rolling jeans, the thigh master and cabbage soup diet.
The grain like seed cooks up similar to rice and happens to be gluten free. I enjoyed my salad last night on a layer of fresh baby arugula topped with garlic hummus. It was a delicious and filling meatless recipe. My husband, the former carnivore, ate it up without a blink at the fact the dish contained no chicken, steak or turkey. But you could easily add some juicy sliced grilled chicken or lean steak for added protein.
Great spring, summer and fall recipe. For dinner parties add a bowl of blue corn tortilla chips or fresh fruit as a side. Try grilling the vegetables instead of roasting. A delicious dish for all diners (gluten free, dairy free & vegetarian). Enjoy!
Roasted Vegetable Quinoa Salad with Balsamic Dressing
vegetarian, gluten & dairy free recipe
serves 6 – as a main dish
• 1 cup QUINOA
• 1 3/4 cup VEGETABLE BROTH, LOW SODIUM *
• 3 tbsp SUN DRIED TOMATOES, PACKED IN OIL*
• 1 cup CORN, FROZEN or FRESH, cooked
• 15 oz GARBANZO/CHICKPEA BEANS, rinsed, drained (optional)
• 2 tbsp BASIL, FRESH, chopped
• 1 tbsp PARSLEY, FRESH, chopped
• 1 medium EGGPLANT, trimmed, sliced
• 2 large RED BELL PEPPERS, trimmed, seeds removed, sliced
• 1 medium ZUCCHINI, trimmed, halved, sliced lengthwise
• 1 large RED ONION, peeled, trimmed, sliced
• 1 lb ASPARAGUS, ends trimmed
• 5 cloves GARLIC, whole, peeled
• 15 medium BABY CARROTS, sliced lengthwise
• 3 tbsp EXTRA VIRGIN OLIVE OIL
• 1 tsp DRIED ROSEMARY, crushed
• SEA SALT AND PEPPER TO TASTE
• 2 tbsp BALSAMIC VINEGAR *
• 1 tsp DIJON MUSTARD *
• 1 tsp HONEY, PURE or RAW
• 2 tsp OLIVE OIL, EXTRA VIRGIN
• SEA SALT AND PEPPER TO TASTE
*Gluten/dairy free option: use gluten free vegetable broth and double check your mustard, sun dried tomatoes and vinegar for gluten, wheat or dairy processing or ingredients.
1. For the quinoa: Boil rinsed quinoa with vegetable broth(instead of water) and cook according to package directions. Fluff with a fork. Toss warm quinoa with 3 T. sun dried tomatoes with oil, chickpeas (if using), 1 c. cooked corn, 2 T. fresh basil, 1 T. fresh parsley, sea salt and black pepper. Store in refrigerator.
2. For the vegetables: Preheat oven to 450 degrees F. Place all vegetables and garlic cloves on 2 large rimmed baking sheets sprayed with cooking spray. Brush all vegetables (both sides) and garlic with 3 T. olive oil and sprinkle with 1 t. dried rosemary, sea salt and pepper. Roast for around 20-25 minutes or until starting to brown and cooked through. Remove roasted garlic, chop and add to quinoa.
3. For the dressing: Whisk together 2 T. balsamic vinegar, 2 t. olive oil, 1 t. Dijon mustard, 1 t. honey, sea salt and pepper.
4. Top quinoa with roasted vegetables (chop or leave whole like pictures) and drizzle with balsamic vinegar, serve warm or cold. Garnish with fresh chopped parsley. Serves 6 as main dish and 8-10 as a side. Great topped with a spoonful of hummus too!
VARIATIONS: Add chopped avocado, cherry tomatoes, Portobello mushrooms, black beans, crumbled feta cheese, fresh Parmesan, summer squash or other favorite vegetables.
NUTRITION INFO PER SERVING (as 6 servings with chickpeas): 360 calories, 14g fat, 2g sat fat, 53g carb, 14g fiber, 11g sugar, 12g protein