Roasted vegetable salad with quinoa

Roasted vegetable salad with quinoa

I used to hate eating salads as a whole meal. How is that filling? Why so many leaves? My apprehension only went away when I discovered that the leaves should play a supporting role vs. being the main event. The greens look nice and add color (and in some cases amazing flavor if using arugula), but it's not about them. It's about the heart and soul of the salad, which to me means robust veggies or a spiced protein. I made this a few weeks ago for a light dinner. Since the salad was mostly veggies, it reheated well as a side for lunch the following day.

Ingredients:

Chopped:

  • Potatoes
  • Cremini mushrooms
  • Carrots
  • Jalapeno
  • Onion
  • Garlic
  • Any mix of spices! I used chili garlic seasoning, coriander, italian seasoning, and spanish paprika
  • Olive oil
  • Salt and pepper to taste

For the dressing:

  • Apple cider vinegar
  • Extra virgin olive oil (EVOO)
  • Honey
  • Red pepper flakes
  • Salt and pepper

Assembly:

  • Any greens (I used a Romaine blend)
  • Cooked quinoa
  • Avocado, sliced
  • Any cheese (I used shaved parmesan)

Prep:

Preheat oven to 350F. Place all veggies on a baking tray and toss with olive oil, spices, salt, and pepper. Roast for 35-40 minutes. Whisk dressing ingredients together and pour into the bottom of a serving bowl. This will keep the salad from getting soggy. Add the greens, quinoa, avocado, cheese, and roasted veggies. Toss with the dressing when ready to eat.

 roasted vegetable salad with quinoa

roasted vegetable salad with quinoa

 roasted vegetable salad with quinoa

roasted vegetable salad with quinoa