ARCHIVE Warm Quinoa and Roasted Vegetable Salad

This gluten-free, vegetarian recipe for warm quinoa and roasted vegetable salad is perfect for a quick and easy dinner.


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

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