Roasted Veggie Quinoa Salad

The Tish Kitchen | Roasted Veggie Quinoa Salad | Food Blogger

The Tish Kitchen | Roasted Veggie Quinoa Salad | Food Blogger

Quinoa sounds so exotic, but it’s just a basic grain that appears unassuming on your plate. 

It’s not one to boast, but one cup of cooked quinoa has over 8 grams of protein. That’s what’s termed as a “complete” protein because it has nine amino acids (I don’t know them all, but my nutritional research says so). Oh, it doesn’t mean to brag, but it also has iron, riboflavin and magnesium. 

Quinoa takes on, and does not complete with, any flavor you add to a dish. This is a deep undercover, nutritional powerhouse that plays well with others. 

So, if you’re looking for lunch, a side dish or something to bring to that party coming up, this salad won’t let you down. 

Ingredients

  • 2 Cups of Cooked Quinoa (make according to your package directions)
  • 1 Sliced Onion
  • 2 cups of Broccoli
  • 2 cups of Butternut Squash
  • 1 tablespoon of Cooking Oil 
  • Salt and Pepper to taste
  • One pint of Grape Tomatoes, sliced in half

Salad Dressing

  • Juice of a Lemon
  • ½ cup of Olive Oil
  • ½ teaspoon of Oregano
  • Salt and Pepper to taste
thetishkitchenquinoa2.jpg

Instructions

Place cooked Quinoa in a serving bowl. Set aside.

  1. Preheat your oven to 400 degrees. 
  2. Place the onion, broccoli and the butternut squash on a sheet pan. Drizzle with olive oil and add salt and pepper. Toss until coated.
  3. Roast in the oven, until the vegetables are lightly browned, and the butternut squash is soft when pierced with a knife. That should take about 15 to 20 minutes, depending on how large you diced the butternut squash. The smaller the dice, the faster of the roasting time. 
  4. Allow to cool before adding the vegetables to the cooked quinoa. 
  5. Add the sliced tomatoes to the cooked quinoa.
  6. Combine the salad dressing ingredients in a smaller, separate bowl and whisk until combined. 
  7. Pour over the quinoa and vegetables, tossing until coated. 

Refrigerate for two hours and stir before serving. It’s a great buffet item, as this dish can be served chilled or at room temperature.