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 onion finely diced
- salt
- black pepper
- 1 bay leaf
- 1/2 teaspoon tarragon
for the veggies-
- 3 tablespoons olive oil
- 1 lb carrot colorful variety
- 1 lb asparagus
- salt to taste
- black pepper to taste
- 2 ears corn kernels removed, grilled
- 1/2 cup parsley chopped
- lemon optional, juice of 1
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
(22%)
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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