Roasted Vegetable Salad With Quinoa (3 sides in 1)
Think of this healthy roasted vegetable salad as three sides in one colorful dish - roasted or grilled vegetables, nutty quinoa and salad greens - all finished with a fabulous maple-balsamic dressing.
Servings (change as needed): 8 sides (or 4 mains)
Ingredients
Quinoa
- 1 cup dry quinoa, rinsed
- 1 2/3 cup water
- 1/2 teaspoon salt
for roasted vegetables
- 6 cups greens
- 2 peppers, cored and cut into 1 inch/2.5 cm pieces
- 2 japanese eggplants, cut into 1 inch/2.5 cm pieces
- 1 large sweet potato, diced small 1/2 inch/1.3 cm cubes (or 2 smaller sweet potatoes)
- 3 tablespoons olive oil, Italian or Catalina dressing
- kosher salt and black pepper
Extra add-ins (optional)
- corn niblets, black beans, chickpeas, tofu, cooked chicken or shrimp.
Maple-balsamic Dressing
- 1 1/2 tablespoon good quality Balsamic vinegar
- 1 1/2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoon maple syrup or honey
- 1 1/2 teaspoon minced garlic
- 1/3 cup oil or a bit more if you like the flavors less intense
- 1/2 teaspoon kosher salt and black pepper to taste
Garnish (optional)
- chopped green onions, toasted nuts, goat cheese, feta cheese
Instructions
- HEAT OVEN to 425F/218C (or heat grill to medium high heat if grilling veggies)
- PREPARE & ROAST VEGETABLES: Toss diced vegetables in a large bowl with oil, salt and pepper. Lay in single layer on cookie sheet, lined with parchment paper or aluminum foil for easy clean up. Don't overcrowd pan. If needed, used two pans. Bake for about 30 minutes, turning halfway through, until tender and slightly caramelized. Note 1 to grill veggies instead.
- MAKE QUINOA: While veggies are roasting or grilling, place rinsed quinoa in medium pot with water and salt. Bring to a boil. Set heat to low and simmer for 15 minutes, covered. Let sit for 5 minutes covered, then fluff with a fork. Cool.
- MAKE DRESSING: In a small bowl or measuring cup, whisk together the first 5 dressing ingredients. Slowly add the oil while whisking until smoothly blended. Add salt and pepper to taste. Alternatively, place all dressing ingredients in a sealed container and shake well until combined.
- ASSEMBLE SALAD AND SERVE: In large shallow serving bowl, place greens and quinoa and mix together. Drizzle 2-3 tablespoons of the dressing on. Add roasted or grilled vegetables on top including any add-ins you like. Drizzle more dressing on the salad (you may not need all the dressing) and toss to combine all ingredients. Add garnishes as desired. Serve.
Notes
- To grill vegetables: Spray grill basket with oil. Add vegetables. Drizzle on oil, salt and pepper. Toss to combine. Place grill basket on grill and grill vegetables for 8-15 minutes (depending on size of pieces) until slightly charred and tender.
- Variations:
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- Substitutions: Instead of quinoa, try couscous of pearl couscous. Try butternut squash instead of sweet potatoes.
- Greens: spring mix, romaine, arugula, baby spinach or a mixture of greens.
- Other vegetable options: zucchini, mushrooms, snap peas or asparagus.
- Corn on the cob: If using fresh corn, here is how to cut the kernels off the husk without a mess. Shortcut: use defrosted frozen corn niblets.
- Salad dressing options: Almost any vinaigrette will work. This honey lemon dressing would be good for example.
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- To make ahead: All the components for this salad can be made a day or hours ahead. You can even assemble the salad (undressed) 1-2 hours before serving. Drizzle on the dressing up to 10 minutes before serving and toss at the table. Next day leftovers are delicious for lunch.
Calories: 273kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 241mg | Potassium: 477mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5297IU | Vitamin C: 48mg | Calcium: 38mg | Iron: 2mg