Cooking Light is part of the Allrecipes Food Group. Crisp greens and bright parsley add much-needed freshness to leftover roasted vegetables, and quinoa as a grain base makes this a filling, protein-packed meal that can stand alone. 3 medium beets, trimmed, peeled, and cut into thin wedges, 1 small zucchini, trimmed and cut into 1-inch pieces, 1 cup small fresh cremini or button mushrooms, halved, ¼ teaspoon salt plus 1/8 teaspoon, divided, 1 cup quinoa or red quinoa, rinsed and drained, 1 tablespoon chopped fresh Italian parsley, 1 ounce semisoft goat cheese or reduced-fat feta cheese, crumbled, 3/4 cup quinoa and 3/4 cup vegetable mixture, © 2020 EatingWell.com is part of the Allrecipes Food Group. Toss well. Add half of oil mixture to roasted vegetable mixture; toss to coat. Info. Add carrot to vinegar mixture; toss to coat. Throw in roasted veggies of any kind: Carrots, parsnips, and winter squashes are all good fits. Making this salad is a simple three step process: steam the quinoa, roast the vegetables, and make the dressing. Divide quinoa among four serving plates. Sprinkle evenly with cheese and almonds. Cooking Light may receive compensation for some links to products and services on this website. EatingWell may receive compensation for some links to products and services on this website. Simmer, covered, for 15 minutes or until quinoa is tender. © Copyright 2020 Meredith Corporation. Coat lightly with cooking spray. Add beet wedges to the dish. Combine kale, roasted vegetables, quinoa, and parsley in a large bowl. Combine vinegar, oil, and black pepper in a medium bowl, stirring with a whisk. Coat lightly with cooking spray. Toss to coat evenly, keeping the vegetables separate on the pan. The dressing comes together in a matter of seconds, so you can prepare the dressing while the vegetables … Roast for 15-20 minutes, or until fork tender. Preheat oven to 400 degrees F. Lightly coat a shallow baking dish with cooking spray. Add beet wedges to the dish. Drain carrot through a fine sieve over a … Offers may be subject to change without notice. Meanwhile, combine water, quinoa, and the remaining 1/8 teaspoon salt in a medium saucepan. Add vinaigrette to cooled vegetable mixture and toss to coat. Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Cover and roast for 10 to 15 minutes more or until vegetables are just tender. Drizzle with remaining half of oil mixture. Cooking Light, . 286 calories; protein 9.8g 20% DV; carbohydrates 35.8g 12% DV; dietary fiber 5.4g 22% DV; sugars 5.4g; fat 11.7g 18% DV; saturated fat 2.7g 14% DV; cholesterol 5.6mg 2% DV; vitamin a iu 286.5IU 6% DV; vitamin c 10.9mg 18% DV; folate 160.4mcg 40% DV; calcium 66.6mg 7% DV; iron 3mg 17% DV; magnesium 110.1mg 39% DV; potassium 638mg 18% DV; sodium 343.2mg 14% DV. In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Transfer the roasted vegetables to a large bowl, and add the quinoa. Leftovers are a perfect choice for lunch--just make an extra batch of dressing and add a touch to the cold salad before eating the next day. Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Throw in roasted veggies of any kind: Carrots, parsnips, and winter squashes are all good fits. Lightly coat with cooking spray and sprinkle with 1/4 teaspoon of the salt and the pepper. Pour over the veggies and quinoa, and toss to coat. Cool completely. Drain if necessary. Place baking dish on a wire rack to cool. Uncover and add zucchini and mushrooms.

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