Roasted Vegetable and Quinoa Salad

Recipe from Diabetic Living
Roasted Vegetable and Quinoa Salad
3/4 cup quinoa and 3/4 cup vegetable mixture
20 mins
by 1.0 1  person
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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 salt
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa or red quinoa, rinsed and drained
  • 1/8 teaspoon salt
  • 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, Monounsaturated 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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