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Roasted Veggie & Quinoa Salad
Victoria Seaver, M.S., R.D.
“Quick, simple and packed with satisfying protein and fiber, this salad makes a perfect lunch or easy one-dish dinner.”
2 cups mixed salad greens
1 cup roasted root vegetables (see associated recipes)
½ cup cooked quinoa (see associated recipes)
1-2 tablespoons vinaigrette (see associated recipes)
1 tablespoon crumbled feta cheese
1 tablespoon sunflower seeds
1Combine greens, roasted vegetables and quinoa; drizzle with vinaigrette. Top the salad with feta and sunflower seeds.
To make ahead: Assemble recipe, cover and store in the refrigerator for up to 1 day. If storing for more than 1 day, refrigerate mixed greens separately and combine with the other ingredients just before serving.