Warm Quinoa and Roasted Vegetable Salad
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1cup quinoawell washed and drained
  • 1 3/4cups water
  • 1/4teaspoon sea saltplus more to taste
  • 4tablespoons extra-virgin olive oildivided
  • 1medium yellow onioncut into half-moons
  • 2stalks celerychopped
  • 1 carrotsliced into ¼-inch-thick rounds
  • 1/2large golden beethalved lengthwise and cut into ¼-inch-thick slices
  • 2 1/2cups broccoli florets
  • 2tablespoons balsamic vinegar
  • 1large clove garlicminced or pressed
  • Juice of 1/2 lemon
  • 1/2cup chopped fresh parsley
  • 2ounces feta cheesecrumbled (optional)
  1. Preheat oven to 425˚.
  2. Combine quinoa, water, salt, and 1 tablespoon olive oil in a 2-quart saucepan. Bring to a boil; then immediately reduce heat to low. Cover and simmer 15–20 minutes, until all water is absorbed. Let stand 5 minutes; then fluff with fork.
  3. While quinoa cooks, toss onion, celery, carrot, beet, and broccoli with 1 tablespoon olive oil and salt to taste. Spread in single layer in baking dishes or on baking sheets. Roast in oven 20–25 minutes, stirring occasionally, until crisp-tender.
  4. Meanwhile, combine vinegar, garlic, lemon juice, a pinch of sea salt, and a few grinds of black pepper in a small bowl. Whisk in remaining 2 tablespoons olive oil.
  5. Place quinoa and vegetables in a large bowl; add parsley. Stir dressing and pour over mixture; toss to coat. Taste and adjust seasoning with salt and freshly ground black pepper. Divide among bowls and top with crumbled feta, if using.
Recipe Notes
Nutrition Facts
Warm Quinoa and Roasted Vegetable Salad
Amount Per Serving
Calories 354 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Sodium 285mg 12%
Total Carbohydrates 44g 15%
Dietary Fiber 7g 28%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 354 cal, 16g fat (8g mono, 6g poly, 2g sat), 0mg chol, 9g protein, 44g carb, 7g fiber, 285mg sodium