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.

Source: Diabetic Living Magazine


Recipe Summary

1 hr 10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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 1/4 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.

  • Meanwhile, combine water, quinoa, and the remaining 1/8 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.

  • 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 Facts

3/4 cup quinoa and 3/4 cup vegetable mixture
286 calories; protein 9.8g; carbohydrates 35.8g; dietary fiber 5.4g; sugars 5.4g; fat 11.7g; saturated fat 2.7g; cholesterol 5.6mg; vitamin a iu 286.5IU; vitamin c 10.9mg; folate 160.4mcg; calcium 66.6mg; iron 3mg; magnesium 110.1mg; potassium 638mg; sodium 343.2mg.

2 fat, 2 starch, 1 1/2 vegetable