Prep time: 15 minutes
Cook time: 38 minutes
Serves 4 / Quinoa is a power player among grains (though actually it’s a seed) because it contains all nine essential amino acids. This complete-protein salad makes great leftovers to pack for lunch.
1 cup quinoa, well washed and drained
1 3/4 cups water
1/4 teaspoon sea salt, plus more to taste
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, cut into half-moons
2 stalks celery, chopped
1 carrot, sliced into ¼-inch-thick rounds
½ large golden beet, halved lengthwise and cut into ¼-inch-thick slices
2½ cups broccoli florets
2 tablespoons balsamic vinegar
1 large clove garlic, minced or pressed
Juice of ½ lemon
½ cup chopped fresh parsley
2 ounces feta cheese, crumbled (optional)
1. Preheat oven to 425˚.
2. Combine quinoa, water, salt, and 1 tablespoon olive oil in a 2-quart saucepan. Bring to a boil; then immediately reduce heat to low. Cover and simmer 15–20 minutes, until all water is absorbed. Let stand 5 minutes; then fluff with fork.
3. While quinoa cooks, toss onion, celery, carrot, beet, and broccoli with 1 tablespoon olive oil and salt to taste. Spread in single layer in baking dishes or on baking sheets. Roast in oven 20–25 minutes, stirring occasionally, until crisp-tender.
4. Meanwhile, combine vinegar, garlic, lemon juice, a pinch of sea salt, and a few grinds of black pepper in a small bowl. Whisk in remaining 2 tablespoons olive oil.
5. Place quinoa and vegetables in a large bowl; add parsley. Stir dressing and pour over mixture; toss to coat. Taste and adjust seasoning with salt and freshly ground black pepper. Divide among bowls and top with crumbled feta, if using.
PER SERVING: 354 cal, 16g fat (8g mono, 6g poly, 2g sat), 0mg chol, 9g protein, 44g carb, 7g fiber, 285mg sodium