Delicious & Nutritious

Vegetable Quinoa Salad

By An Edible Mosaic

Prep Time:  20 min

Quinoa: Olive oil, quinoa, chicken stock, S&P Roasted Vegetables: Zucchini, bell pepper, olive oil, S&P Sundried Tomato Vinaigrette: Garlic, sundried tomatoes White wine vinegar, olive oil Dijon mustard, sugar, dried basil S&P Other: Tomatoes, basil, feta, pine nuts

Cook Time:  20 min

Ingredients

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This dish is very easy to customize! Roast any vegetables you have on hand, and use any vinaigrette you like.

Pro tip

Step 1

Add the oil to a saucepan over medium heat. Stir in the quinoa and toast for 3 minutes. Stir in the stock, salt, and black pepper. Bring up to a boil, then turn the heat down so it doesn’t boil over and cook (covered) 15 minutes. Let it sit for 10 minutes and then fluff.

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Step 2

For the roasted vegetables, toss together all ingredients on a large baking tray, and then spread everything out in an even layer. Roast until softened and starting to brown in spots, about 10 minutes at 450F.

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Step 3

For the sundried tomato vinaigrette, add all ingredients to a bowl and whisk to combine.

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Step 4

To assemble and serve, spread the quinoa out onto a large platter, and top with the roasted vegetables. Add the cherry tomatoes, basil, feta, and pine nuts decoratively. Serve along with the vinaigrette to drizzle on top.

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Packed with flavor and nutrition! Makes a great side dish or main course.