May 04, 2014
Roasted Vegetable Quinoa Salad
With spring here and summer just around the corner, lighter dishes are always a preferred meal for my family. I have recently started cooking a lot of quinoa as an alternative to rice and pasta, and my family loves it! I guess I'm a little behind on the 'quinoa' bandwagon since it's been around for a long time, but to tell you the God's honest truth….I really hadn't tried it myself until a friend made it for me a couple years back and I loved it. Now with BBQ season approaching as well, I have made this salad several times. Also a great alternative to higher calorie potato and macaroni salad, and it was a big hit. My kids also love chickpeas so I added them in. The goat/feta gives it a kick too! Experiment though on the veggies! You can't go wrong. I have had hits and misses with quinoa, but I have figured out, as long as I don't add TOO MUCH water/broth to the boiling quinoa, I'm golden! Many recipes will call for 2parts broth/water to 1 part quinoa. I do 1 3/4 part broth to 1 part quinoa and it works like a charm, especially if you are adding any other marinade after you cook it. INGREDIENTS:
- 3 red peppers, cut in 2 inch pieces (I have used orange, red and yellow peppers before)
- 12 oz. green beans, trimmed and cut to bite size pieces
- 1 tablespoon olive oil
- 1/2 teaspoon thyme
- salt and pepper to taste
- 1 cup white quinoa, well rinsed
- 1 cup red quinoa, well rinsed
- 3 1/2 cups vegetable broth
- 3/4 -1 cup feta/goat cheese, crumbled ( I LOVE Bulgarian feta if using feta)
- 1 cup of fresh baby spinach
- 1 can chickpeas rinsed and drained (optional)
- 1/2 cup Good Seasons Italian Dressing mixed (I mix with EVOO and red wine vinegar)
- Mix both quinoa together and rinse. Place quinoa in a pan and add the broth. Bring to a boil on high and then lower the heat, cover and simmer for about 15-20 minutes or until all broth is mostly absorbed. Once cooked, open lid slightly and let sit. Meanwhile prep the veggies below.
- Place the red peppers on a baking sheet skin side up, broil/roast until the skins are blackened, about 8-10 minutes. Then place in container and let them steam for about 15 minutes. When skin has puckered a bit, peel it off of each piece and set aside.
- Mix the beans in thyme, salt and pepper and drizzle with the olive oil. Place them on baking sheet and roast them for about 20 minutes, flipping 1/2 way through. If you do the peppers first, the oven should be hot enough. I roasted/baked them at about 375 degrees.
- Once the peppers and beans are done, place in a mixing bowl and add the chickpeas, feta and spinach. Mix together throughly and add the italian dressing, mix again to coat.
- Once quinoa is ready, mix everything together in serving tray. Making sure to coat the quinoa with the vege mixture and dressing.