
Roasted Vegetable Quinoa Salad
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Roasted Vegetable Quinoa Salad
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Roasted Vegetable Quinoa Salad has amazing depth of flavor from all of the roasted veggies and great texture from the quinoa.
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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
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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 Information
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Calories
370kcal
(19%)
Carbohydrates
48g
(16%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
259mg
(11%)
Potassium
1013mg
(29%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
20433IU
(409%)
Vitamin C
24mg
(27%)
Calcium
101mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
Calories | 370kcal | 19% |
Carbohydrates | 48g | 16% |
Protein | 13g | 26% |
Fat | 15g | 23% |
Saturated Fat | 2g | 10% |
Cholesterol | 4mg | 1% |
Sodium | 259mg | 11% |
Potassium | 1013mg | 22% |
Fiber | 9g | 36% |
Sugar | 10g | 20% |
Vitamin A | 20433IU | 409% |
Vitamin C | 24mg | 27% |
Calcium | 101mg | 10% |
Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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