QUINOA WITH ROASTED VEGGIES AND FETA
When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.-Julie Piasecki, Franklin, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool., Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.
Nutrition Facts : Calories 193 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 460mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
QUINOA & FETA SALAD WITH ROASTED VEGETABLES
Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Cook the quinoa following pack instructions, then drain really well and set aside.
- Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
- Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
- Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI
A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day
Provided by Katie Marshall
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
- Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
- Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.
Nutrition Facts : Calories 587 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
QUINOA SUMMER SALAD WITH FETA
This a great healthy side dish or a quick lunch, if you have more than one serving.
Provided by Elizabeth
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
- Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g
ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley
Provided by Betsy Carter
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams
More about "quinoa feta salad with roasted vegetables recipes"
MEDITERRANEAN QUINOA SALAD WITH ROASTED SUMMER …
From cookieandkate.com
4.9/5 (49)Total Time 35 minsCategory SaladCalories 239 per serving
- Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
- Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
- To cook the quinoa, combine the uncooked quinoa with 2/3 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
- To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
ROASTED VEGETABLE QUINOA SALAD WITH FETA L PANNING THE …
From panningtheglobe.com
5/5 (1)Total Time 50 minsCategory Side DishCalories 381 per serving
- In a small bowl whisk the lemon juice (2 tablespoons), mustard (1 teaspoon), salt (1/4 teaspoon) and olive oil (2 tablespoons) until combined.
- Follow the package instructions, adding a pinch or two of salt to the cooking water. Transfer cooked quinoa to a large mixing bowl to cool.
- Place the sliced onions in a heat-proof bowl. In a small saucepan bring the vinegar (1/2 cup), water (3/4 cup), sugar (2 teaspoons) and salt (1/2 teaspoon) to a boil. Stir until the sugar is dissolved. Pour the hot liquid over the onions and let them steep and cool for 15-20 minutes. Drain them and add to the bowl with the quinoa. These can be made up to two weeks ahead and refrigerated until ready to use. Bring to room temp before using.
- In a large bowl, toss the vegetables, asparagus, broccolini, carrots and zucchini, with 3 tablespoons of olive oil. Spread them out in a single layer on baking sheets. Sprinkle them with salt (2 teaspoons) and pepper, to taste. Roast in the top and bottom shelves of the oven for 20-25 minutes or until the vegetables are just tender but still retaining some of their crunch, switching the position of the trays after 15 minutes.
HEALTHY QUINOA SALAD WITH FETA & ROASTED VEG
From hh-hm.com
MEDITERRANEAN QUINOA SALAD WITH FETA & CHICKPEAS
From foolproofliving.com
ROASTED VEGGIE & QUINOA SALAD RECIPE | EATINGWELL
From eatingwell.com
ROASTED VEGETABLE SALAD WITH FETA – WELLPLATED.COM
From wellplated.com
ROASTED VEGETABLE & FETA CHEESE QUINOA BAKE
From happyveggiekitchen.com
ROASTED VEGETABLE SALAD WITH QUINOA AND FETA - KATY'S …
From katysfoodfinds.com
5/5 (1)Total Time 1 hr 15 minsCategory Main Course, Salad, Side DishCalories 241 per serving
- Preheat the oven to 170°C (fan forced) or 190°C. Line 2-3 oven trays with baking paper. The vegetables may have to be cooked in 2 batches, depending on how many oven trays you have and whether you have a fan forced option on your oven. If you don’t have a fan forced option, the vegetables will need to be cooked one tray at a time.Place the prepared carrots on an oven tray and the pumpkin and onions on a second oven tray. Drizzle with olive oil and season with salt (only put a small amount of olive oil on the pumpkin or use olive oil spray for them, as they can become soft if too much oil is used). Rub the oil into the carrots so they are well coated and spread them out. Spread out the pumpkin so they are all flat on the tray. Cook the carrots for 35-40 minutes (turning half-way through) or until cooked and tender. Cook the pumpkin and onions for 25-30 minutes or until pumpkin and onions are nicely caramelised and cooked. Give the onions a bit of a stir halfway through cooking time.Once
- Rinse the quinoa thoroughly under running water (I do this in a fine mesh sieve), rubbing the seeds with your fingers for 20-30 seconds. Drain and place the quinoa into a medium sized saucepan. Add the stock or water and set aside to soak for 15 minutes. Bring to the boil, reduce the heat to low and cook with the lid on for 10-15 minutes or until the liquid has just evaporated. Fluff the quinoa with a fork, replace the lid and set aside for 15 minutes. Remove to a bowl or platter until required.
- To toast the pine-nuts, preheat a frying pan over medium heat and add the pine-nuts. Stir them frequently until golden (approx 3 minutes). Set aside in a bowl to cool.
15 GREEK QUINOA SALAD RECIPE - SELECTED RECIPES
From selectedrecipe.com
WARM QUINOA SALAD WITH LENTILS AND ROASTED VEGGIES.
From theprettybee.com
BILL'S IGA EXPRESS - RECIPE: QUINOA SALAD WITH ROASTED VEGETABLES
From billsexpress.iga.com
BILL'S IGA EXPRESS - PRINT RECIPE: QUINOA SALAD WITH ROASTED …
From billsexpress.iga.com
ROASTED SWEET POTATO SALAD RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CORN, QUINOA AND FETA SALAD RECIPE - TODAY.COM
From today.com
HOLT'S FOOD CENTER IGA - QUINOA SALAD WITH ROASTED VEGETABLES
From holtsfoodcenter.iga.com
HEALTHY VEGGIE SALAD RECIPES (EASY VEGETARIAN SALADS)
From izzycooking.com
QUINOA SALAD WITH ROASTED VEGETABLES RECIPE | RECIPES.NET
From recipes.net
LOW FODMAP SALAD RECIPES - GEORGE EATS
From georgeats.com
ROASTED VEGETABLE QUINOA SALAD RECIPE WITH FETA AND PINE NUTS
From anediblemosaic.com
33 BEST SALAD RECIPES WITH FETA CHEESE: MIX, EAT, REPEAT!
From cookingchew.com
CHICKEN QUINOA BOWL - GREEN HEALTHY COOKING
From greenhealthycooking.com
QUINOA SALAD WITH ROASTED VEGETABLES - FOX AND BRIAR
From foxandbriar.com
ROASTED ROOT VEGGIE QUINOA BOWLS RECIPE - REALSIMPLE.COM
From realsimple.com
TIKTOK QUINOA SALAD (AKA THE JENNIFER ANISTON SALAD)
From salads4lunch.com
SHEET PAN ROASTED VEGETABLES RECIPE - COOK.ME RECIPES
From cook.me
MEDITERRANEAN QUINOA SALAD WITH FETA - IFOODREAL.COM
From ifoodreal.com
MOROCCAN-STYLE QUINOA SALAD | SHEERLUXE
From sheerluxe.com
EASY COLD ROAST VEGETABLE SALAD WITH FETA AND BALSAMIC DRESSING
From therecipecriticzz.pages.dev
ROASTED VEGETABLE QUINOA SALAD - HEALTHY WITH A CHANCE OF …
From healthywithachanceofsprinkles.com
You'll also love