Roasted Vegetable Salad with Quinoa
- A mixture of chunked vegetables, I used zuchinni, mushrooms, roma tomatoes, red pepper & red onion. You could use whatever sounds good or whatever you have on hand – peppers, squash, asparagus, green beans, etc. Toss with 2 Tablespoons Olive Oil, salt & pepper. Roast at 425 degrees for 25 minutes.
- While the veggies are roasting prepare 1 Cup Quinoa (pronounced keen wah) in 3 Cups Chicken or Vegetable Broth. In a medium saucepan bring to boil, then put lid on and reduce to med-low for about 15-20 minutes or until liquid is absorbed. The Quinoa I buy is pre-rinsed. You may need to rinse your Quinoa before you cook it.
- After Vegetables are roasted let them cool slightly and then combine with 1/4 C. vinaigrette or Italian dressing*.
- Garnish with feta cheese.
- Serve with the Quinoa.
My always in the refrigerator homemade Italian dressing from the Better Homes and Gardens red-checkered cookbook circa 1981. This dressing is great on pasta salads, as a marinade, to drink straight from the bottle – ok that was a joke. really. don’t try it okay.
In a screw-top jar combine 1 C. canola/veg. oil; 1/2 C. cider vinegar, 1 T. sugar; 1 & 1/2 tsp. salt; 1 tsp. celery salt; 1/2 tsp. pepper; 1/2 tsp. dry mustard; 1/4 tsp. paprika; and 1 clove garlic, minced. Cover; shake well to mix. Chill. Shake before serving.
Any recipes I’ve shared here I consider the best of the best. Next week – Island Bananas Foster!
