Roasted Vegetable Quinoa Salad
Roasted Vegetable Quinoa Salad has amazing depth of flavor from all of the roasted veggies and great texture from the quinoa.
Servings 4 servings
Calories 370kcal
Ingredients
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: 370kcal | Carbohydrates: 48g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 259mg | Potassium: 1013mg | Fiber: 9g | Sugar: 10g | Vitamin A: 20433IU | Vitamin C: 24mg | Calcium: 101mg | Iron: 6mg