Roasted Vegetable Quinoa Salad
This delicious and healthy salad is a breeze to make and can be served warm or cold. You won't be able to get enough of these Mediterranean flavors!
Ingredients
Quinoa:
- 2 cups vegetable broth, or water
- 2 cups quinoa
- 1/4 cup fresh parsley, minced
Salad Dressing:
- 1 shallot, minced
- 1 garlic clove, minced
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1/4 cup olive oil
- 1 teaspoon fresh oregano, chopped
- 1/2 teaspoon ground cumin
Roasted Vegetables:
- 2 jalapeno peppers, diced
- 1 sweet potato, peeled and diced small
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 tablespoons olive oil
- kosher salt and black pepper, to taste
Garnishes:
- 1 avocado, sliced
- 2 cups baby spinach
- 1 lemon, for squeezing
Instructions
Salad Dressing:
- Add all ingredients to a medium bowl, except for the olive oil. While whisking, slowly drizzle in the olive oil until well combined. Set aside. This should make about 1 cup of dressing.
For the Salad:
- Preheat the oven to 400 degrees.
- Add the water and quinoa to a medium sized pot. Stir well and bring the quinoa to a simmer then turn the heat to low and put the lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork. Stir in 1/3 of the dressing.
- Add the jalapeno, sweet potatoes, bell pepper and zucchini on a sheet pan and toss with the olive oil and sprinkle with kosher salt and black pepper. Roast for 20 minutes, or until everything is golden and tender.
- Toss with 1/3 of the remaining dressing. At this point you can decide whether or not you want to serve it warm or cold. If the latter then just place the quinoa and veggies in the fridge for about 30 minutes.
- Make a bed of baby spinach and then pile the quinoa on top and add the roasted vegetables. Add the avocado and serve immediately. Squeeze more fresh lemon or drizzle more dressing on top, optional.