Roasted Vegetable & Quinoa Salad

Roasted Vegetable & Quinoa Salad

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From: Diabetic Living Magazine

This quinoa and roasted vegetable salad is an excellent side for chicken or steak, or skip the meat entirely and you've got a delicious vegetarian main dish. Leftovers are a perfect choice for lunch—just make an extra batch of dressing and add a touch to the cold salad before eating the next day.

Ingredients 4 servings

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Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 medium beets, trimmed, peeled, and cut into thin wedges
  • Cooking spray
  • 1 small zucchini, trimmed and cut into 1-inch pieces
  • 1 cup small fresh cremini or button mushrooms, halved
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • ¼ teaspoon ground pepper
  • 2 cups water
  • 1 cup quinoa or red quinoa, rinsed and drained
  • ¼ cup white-wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 ounce semisoft goat cheese or reduced-fat feta cheese, crumbled

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°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 ¼ teaspoon of the 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, combine water, quinoa, and the remaining ⅛ teaspoon salt in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until quinoa is tender. Drain if necessary. Cool completely.
  3. Combine vinegar, olive oil, parsley, rosemary, oregano, mustard, and garlic in a screw-top jar. Cover and shake well. Add vinaigrette to cooled vegetable mixture and toss to coat. Divide quinoa among four serving plates. Top with vegetable mixture and goat cheese (or feta).

Nutrition information

  • Serving size: ¾ cup quinoa and ¾ cup vegetable mixture
  • Per serving: 286 calories; 12 g fat(3 g sat); 5 g fiber; 36 g carbohydrates; 10 g protein; 160 mcg folate; 6 mg cholesterol; 5 g sugars; 286 IU vitamin A; 11 mg vitamin C; 67 mg calcium; 3 mg iron; 343 mg sodium; 638 mg potassium
  • Nutrition Bonus: Folate (40% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 2 starch, 1½ vegetable

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