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Warm Quinoa and Roasted Vegetable Salad

Adapted from Delicious Living Magazine

This gluten-free, vegetarian recipe for warm quinoa and roasted vegetable salad is perfect for a quick, easy dinner.

Makes 4 servings

1 cup NOW Organic Quinoa Grain*, well washed and drained
1 3/4 cups water
1/4 teaspoon sea salt (plus more to taste)
4 tablespoons Ellyndale Organics™ Extra-Virgin Olive Oil*, divided
1 medium yellow onion (cut into half-moons)
2 stalks celery (chopped)
1 carrot (sliced into ¼-inch-thick rounds)
1/2 large beet (halved lengthwise and cut into ¼-inch-thick slices)
2 1/2 cups broccoli florets
2 tablespoons balsamic vinegar
1 large clove garlic (minced or pressed)
Juice of 1/2 lemon
1/2 cup chopped fresh parsley
Optional: 2 ounces feta cheese, crumbled

*NOW items available at your local health food store

  1. Preheat oven to 425.
  2. Combine quinoa, water, salt, and 1 tablespoon olive oil in a 2-quart saucepan.
  3. Bring to a boil; then immediately reduce heat to low.
  4. Cover and simmer 15–20 minutes, until all water is absorbed.
  5. Let stand 5 minutes; then fluff with fork.
  6. While quinoa cooks, toss onion, celery, carrot, beet, and broccoli with 1 tablespoon olive oil and salt to taste.
  7. Spread in single layer in baking dishes or on baking sheets.
  8. Roast in oven 20–25 minutes, stirring occasionally, until crisp-tender.
  9. Meanwhile, combine vinegar, garlic, lemon juice, a pinch of sea salt, and a few grinds of black pepper in a small bowl.
  10. Whisk in remaining 2 tablespoons olive oil.
  11. Place quinoa and vegetables in a large bowl; add parsley.
  12. Stir dressing and pour over mixture; toss to coat.
  13. Taste and adjust seasoning with salt and freshly ground black pepper.
  14. Divide among bowls and top with crumbled feta, if using.

Calories:  354
Total Fat: 16 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 285 mg
Total Carbohydrate: 44 g
Dietary Fiber: 7 g
Protein: 9 g

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