Quinoa Salad with Roasted Asparagus & Mixed Vegetables

The other night I had the most amazing quinoa/rice salad ever! My grandma’s (GB) church was hosting a BBQ/pot luck dinner and one of GB’s friends brought a quinoa salad loaded with fresh and roasted vegetables and cranberries. It was to die for. The cranberries were sweet n’ tangy and provided the perfect balance to the roasted vegetables and balsamic dressing.

Quinoa Salad

 

 

Last night I wanted to try to recreate the fabulous salad so I bought some fresh vegetables from the local co-op and got cracking! I really like making quinoa salads because the quinoa itself has such a neutral flavor it can be paired with just about anything! I really want to try making quinoa for breakfast. I’ve seen a few posts about a warm quinoa, it looks really good and just like oatmeal!

Anyways, for this salad you can toss in whatever fresh vegetables you have, or you can follow what I did!

Ingredients:

~For Quinoa

2/3 cup quinoa

1 1/3 cup water

1 tsp olive oil

salt & pepper

~For Salad

1 bunch asparagus

1 tsp balsamic vinegar

1/3 orange bell pepper

3 stalks celery

handful of cherry tomatoes

1/3 cup shredded carrots

3 green onions

1/3 cup dried cranberries

~For dressing

1 lemon, juice

1 tbsp olive oil

2 tsp balsamic vinegar

salt and pepper to taste

salad2

Directions:

~Quinoa~

In a medium pot combine the olive oil and uncooked quinoa. Over high heat toast the quinoa for a few minutes and then add the water. Cover and let simmer for 20-25 minutes. Remove from heat and let quinoa cool completely.

~Vegetables~

 

For the asparagus: Preheat oven to 350 and chop up the asparagus into thirds. Toss with balsamic vinegar, salt and pepper and spread out on a foil lined baking tray. Bake in the oven for 25 minutes. Remove from oven and let cool

Cut all vegetables into similar sized pieces and place in a medium/large-sized bowl–large enough to put all the salad ingredients into.

Once the quinoa is cool, add it to the vegetable bowl and toss together. Add the dried cranberries as well. You can also use raisins or dried cherries if you do not have cranberries.

~Dressing~

In a small dish whisk together the lemon juice, olive oil and vinegar. Pour over the salad and toss together.

Salad

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