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Roasted Vegetable and Quinoa Salad

Roasted Vegetable and Quinoa Salad
Roasted Vegetable and Quinoa Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 197 calories, 8g of protein, and 6g of fat per serving. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up bell pepper, carrot, quinoa, and a few other things to make it today.

Instructions

1
Preheat broiler.
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BroilerBroiler
2
Cut bell pepper in half lengthwise; discard seeds and membranes.
Ingredients you will need
Bell PepperBell Pepper
SeedsSeeds
3
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
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PepperPepper
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
4
Place in a zip-top plastic bag; seal.
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Ziploc BagsZiploc Bags
5
Let stand 15 minutes. Peel and cut bell pepper into strips.
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Bell PepperBell Pepper
6
Reduce oven temperature to 50
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OvenOven
7
Bring 3 cups of water to a boil in a medium saucepan, and stir in quinoa. Cover, reduce heat, and cook for 15 minutes or until liquid is absorbed.
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QuinoaQuinoa
WaterWater
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Sauce PanSauce Pan
8
Remove pan from heat, and set aside.
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Frying PanFrying Pan
9
Combine vinegar, oil, and black pepper in a medium bowl, stirring with a whisk.
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Black PepperBlack Pepper
VinegarVinegar
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
10
Add carrot to vinegar mixture; toss to coat.
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VinegarVinegar
CarrotCarrot
11
Drain carrot through a fine sieve over a bowl, reserving carrot and vinegar mixture.
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VinegarVinegar
CarrotCarrot
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SieveSieve
BowlBowl
12
Place carrot on a baking sheet coated with cooking spray.
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Cooking SprayCooking Spray
CarrotCarrot
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Baking SheetBaking Sheet
13
Bake at 500 for 10 minutes.
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OvenOven
14
Add zucchini and yellow squash to reserved vinegar mixture in bowl; toss well to coat.
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Yellow SquashYellow Squash
ZucchiniZucchini
VinegarVinegar
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BowlBowl
15
Drain zucchini mixture through a fine sieve over a bowl, reserving zucchini and vinegar mixtures.
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ZucchiniZucchini
VinegarVinegar
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SieveSieve
BowlBowl
16
Add zucchini mixture to carrot on baking sheet in a single layer.
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ZucchiniZucchini
CarrotCarrot
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Baking SheetBaking Sheet
17
Bake an additional 20 minutes or until vegetables are browned.
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VegetableVegetable
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OvenOven
18
Remove from oven; cool completely.
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OvenOven
19
Combine quinoa, roasted vegetables, reserved vinegar mixture, cheese, and garlic in a large bowl; stir well to combine. Cover and chill.
Ingredients you will need
VegetableVegetable
VinegarVinegar
CheeseCheese
GarlicGarlic
QuinoaQuinoa
Equipment you will use
BowlBowl
DifficultyExpert
Ready In45 m.
Servings8
Health Score61
Gluten FreeVegetarianVery Healthy
DietsGluten FreeLacto Ovo Vegetarian
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