Roasted Vegetable and Quinoa Salad
Recipe from Diabetic Living


Roasted Vegetable and Quinoa Salad

by 1  person


add your rating
add a comment
Servings: 4
Serving size: 3/4  cup quinoa and 3/4 cup vegetable mixture
Prep Time: 20 mins
Recent Activity:
Ingredients
  •  
    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

Directions
1.
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.
2.
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.
3.
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
1.
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
Add Your Review
 Articles
Whole Grain Quinoa Salad with Sugar Snap Peas
... time to venture into uncharted territory with this Quinoa and Sugar Snap Pea Salad. The salad seemed.... Click here for our quinoa and sugar snap pea salad I did a little research and discovered that quinoa.... The salad also called for a half cup of salted and roasted pumpkin seeds. I mixed the chives and pumpkin... read more...
Greek Quinoa Salad with Avocadoes: Quick Dinner on a Dime
.... But this Greek Quinoa and Avocado Salad in particular delighted me because it's so simple and uses some of my... for this recipe. I tend to gravitate towards the white quinoa for grain salads because it has such a pleasant... in yours. Get the full recipe for Greek Quinoa and Avocado Salad right here.... read more...
Going with the Grains: Quinoa for Super Healthy Suppers
... and cheese. Quinoa Salad with Sugar Snap Peas This quinoa and vegetable salad is perfect for Easter... quinoa to become mushy. 3. Quinoa is great in salads. Try it in Quinoa Salad with Feta and Dill (photo... at top) or Quinoa Salad with Arugula, Asparagus & Avocado (photo above). 4. Make quinoa as a side dish... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products