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Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad has amazing depth of flavor from all of the roasted veggies and great texture from the quinoa.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 370 kcal
Course: Salad
Cuisine: American

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

Instructions

For the quinoa:
    Cup of Yum
  1. 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:
  1. 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.
  2. Place quinoa, roasted veggies, corn, parsley and lemon juice into a large bowl Toss together and serve.

Nutrition Information

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

% 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.