Roasted Vegetable and Quinoa Salad
Recipe from Diabetic Living

Roasted Vegetable and Quinoa Salad

by 1  person

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Servings: 4
Serving size: 3/4  cup quinoa and 3/4 cup vegetable mixture
Prep Time: 20 mins
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    Nonstick cooking spray
  • 3   medium 
    beets, trimmed, peeled, and cut into thin wedges
  • 1   small 
    zucchini, trimmed and cut into 1-inch pieces
  • 1   cup 
    small fresh cremini or button mushrooms, halved
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    black pepper
  • 2   cups 
  • 1   cup 
    quinoa or red quinoa, rinsed and drained
  • 1/8  teaspoon 
  • 1   recipe 
    Herb Vinaigrette (below)
  • 1   ounce 
    semisoft goat cheese (chevre) or reduced-fat feta cheese, crumbled
Herb Vinaigrette
  • 1/4  cup 
    white wine vinegar
  • 2   tablespoons 
    olive oil
  • 1   tablespoon 
    snipped fresh Italian (flat-leaf) parsley
  • 1   teaspoon 
    snipped fresh rosemary
  • 1   teaspoon 
    snipped fresh oregano
  • 1   teaspoon 
    Dijon-style mustard
  • 1   
    clove garlic, minced

Preheat oven to 400 degrees F. Lightly coat a shallow baking dish with cooking spray. Add beet wedges to the dish. Coat lightly with cooking spray. Cover and roast for 25 minutes. Uncover and add zucchini and mushrooms. Lightly coat with cooking spray and sprinkle with the 1/4 teaspoon salt and the pepper. Cover and roast for 10 to 15 minutes more or until vegetables are just tender. Place baking dish on a wire rack to cool.
Meanwhile, in a medium saucepan combine water, quinoa, and the 1/8 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until quinoa is tender. Drain if necessary. Cool completely.
Add Herb Vinaigrette to cooled vegetable mixture and toss to coat. Divide quinoa among four serving plates. Top with vegetable mixture and goat cheese. Makes 4 (3/4 cup quinoa and 3/4 cup vegetable mixture) servings
Herb Vinaigrette
In a screw-top jar combine vinegar, olive oil, parsley, rosemary, oregano, mustard, and garlic. Cover and shake well. Makes 1/2 cup.

Nutrition information
Per Serving: cal. (kcal) 286, Fat, total (g) 12, chol. (mg) 6, sat. fat (g) 3, carb. (g) 36, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 5, pro. (g) 10, vit. A (IU) 291.54, vit. C (mg) 10.63, Thiamin (mg) 0.28, Riboflavin (mg) 0.43, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.37, Folate (g) 161.27, Cobalamin (Vit. B12) (g) 0, sodium (mg) 343, Potassium (mg) 638, calcium (mg) 70.68, iron (mg) 3.06, Vegetables () 1.5, Starch () 2, Fat () 2, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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