Roasted Vegetable Quinoa Salad

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Roasted Vegetable Quinoa Salad has an amazing depth of flavor from all of the roasted veggies and great texture from the quinoa.

I’m going to get straight to the point: roasted carrots are the bomb dignity. So is roasted asparagus.

I’m on a roasting spree, incase you were wondering.

You don’t have to babysit roasting veggies in the oven, plus BOTH of my kids will eat them. Who knew coral colored roasted carrots were the way to my 5 year old daughters heart?

Also, how pretty are all these veggies? I found some yellow, orange and red/coral/pink looking carrots at Trader Joes that I couldn’t pass up. They were dirt cheap and all together on this pan they look so fresh and healthy. This pan looks like the epitome of #eatseasonal. Except carrots aren’t technically in season right now….minor detail….cough cough.

Overall this recipe does take some time, I mean you have to cook your quinoa and roast vegetables, but active prep time needed doing ‘work work’ is pretty minimal. Once everything is cooked, it’s just a matter of throwing it all together in a bowl and mixing. I also added some grilled corn {which I had on hand from a previous meal}, some chopped parsley and a little lemon juice.

I probably should have added in some cubed grilled chicken to make this a complete meal. That probably would have been a wise choice…..oh well. NEXT TIME.

All 4 of us in my family chowed down on this like there was no tomorrow, plus we had leftovers so yes, there’s going to be a next time! This recipe makes a lot. Did ya know: you feel fuller longer eating whole, unprocessed foods. Something else to keep in mind: seasonal produce is cheaper and typically tastier than its unseasonal counterparts.

Enjoy, friends! Have a great day 🙂

Roasted Vegetable Quinoa Salad

Katie Cooksey

Roasted Vegetable Quinoa Salad has amazing depth of flavor from all of the roasted veggies and great texture from the quinoa.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Salad

Cuisine American

Servings 4 servings

Calories 370 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

for the quinoa-

• 1 cup quinoa
• 2 cups chicken stock or vegetable broth
• 1/4 cup finely diced onion
• salt & pepper
• 1 bay leaf
• 1/2 teaspoon tarragon

for the veggies-

• 3 tablespoons olive oil
• 1 lb colorful carrots
• 1 lb asparagus
• salt & pepper to taste
• 2 ears grilled corn kernels removed
• 1/2 cup chopped parsley
• juice of 1 lemon optional

Instructions

 

For the quinoa:

• Place all ingredients into a small pot, cover, bring to boil and reduce to simmer until thoroughly cooked. Remove from heat, fluff with fork and set aside.

For the veggies:

• Preheat oven to 400 degrees. Peel carrots and slice into 1/2 inch pieces; place on baking sheet. Wash asparagus and snap woody ends off. Cut into 2 inch pieces and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat evenly. Bake 20-25 minutes, tossing once half way through to roast evenly. You want them pretty much fork tender. Remove from oven.
• Place quinoa, roasted veggies, corn, parsley and lemon juice into a large bowl Toss together and serve.

Nutrition

Calories: 370kcalCarbohydrates: 48gProtein: 13gFat: 15gSaturated Fat: 2gCholesterol: 4mgSodium: 259mgPotassium: 1013mgFiber: 9gSugar: 10gVitamin A: 20433IUVitamin C: 24mgCalcium: 101mgIron: 6mg

Keyword Roasted Vegetable Quinoa Salad

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