Yo yo yo! What up Tuesday? Thanks for all the Blog Birthday wishes yesterday, made my day- and that was nice ’cause it was a Monday, and those are hard for all of us. Today, I gots me something that needs to be shared, and you seem like the perfect sharing pal, so let’s get to it!
This recipe was born in my little ol’ brain when I took my first whiff of grill this summer. You know what I’m talking about, that smell of charcoal burning, people gathering, and summer arriving. Brings a smile to my face just thinking about it.
You might be taking a double take at the title of this here recipe though – roasted? Yes, yes, I know roasted isn’t grilled. I know it’s been ridiculously hot out (80′s here in Cali all week – don’t hate East coast, I grew up in Michigan soooooo yeah.) But, BUT, roasted could be grilled, and grilled was the original plan…. but plans are boring…
Roasted is dank.
Actually, this ‘salad’ was beyond dank. It pretty much blew Whole Food’s salad bar out the window.
Yeah I said it.
Shooo, I oughta take it down to my local WF and see if they’re looking to Throwdown, Bobby Flay style. Confident? Yes.
But I got reason. This here super healthy, mostly hands off, 30 minute meal disappeared after one pass at the table, by non-healthy eating people… chhhaaa, that’s saying something.
I mean, it’s half quinoa.
You know, that complete protein with loads of anti-inflammatory phytonutrients, that, in prelimary animal studies, showed decreased risk of obesity. So pretty much, if you eat quinoa you won’t get fat. JK. But maybe. Maybe not. (disclaimer: this is not the Talking Dr. Kitchen, I am not giving medical advice, and do not guarantee that you won’t get fat.)
I do guarantee it tastes amazing. So have at it.
~l
Roasted Veggie Quinoa Salad
Prep Time: 5-7 minutes
Cook Time: 30 minutes
Ingredients (4-6 servings)
Quinoa
- 1 c. RINSED quinoa
- 2 c. chicken stock
- 1 tsp extra virgin olive oil
- 4 cloves garlic, chopped
- 1/2 tsp sea salt
Roasted Vegetables
- 2 bell peppers, cubed
- 1 zucchini, cubed
- 1 squash, cubed
- 1 red onion, cubed
- 1 fennel bulb, cubed
- 4 garlic cloves, whole
- 1 Tbsp Herbs de Provence
- 2 Tbsp extra virgin olive oil
- 1/2 tsp smoked salt
Dressing
- 1/2 lemon, juiced and zested
- 2 Tbsp extra virgin olive oil
- fresh herbs
Instructions
Preheat the oven to 450 degrees, or fire up the grill.
In a bowl, combine all the cubed veggies and toss with the Herbs de Provence, oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (or grill the veggies to your liking)
In a small saucepan, heat the oil over low heat and add the garlic, saute for 1 minute, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.
In a serving bowl, combine cooked quinoa with roasted veggies. Add dressing, toss and enjoy hot, room temperature or cold!
Hi Lauren! I just wanted to tell you that I am eating your roasted vegetable and quinoa salad as I type, and it is the most fabulous thing I have had in forever! Thanks so much for sharing
Sincerely,
Erin
So glad you like Erin, I felt very much the same way – roasted fennel blows me away!
This is an excellent recipe. I added grilled chicken breast that had been marinated in a balsamic concoction, as well as chunks of sweet potato to the veggie mix. The lemon dressing was just the right touch at the end too! It was a hit…thanks!
What’s in the Herbs de Provence?
Its a collection of herbs, lavender, thyme, basil, oregano.. I’d check out this recipe if you want to make your own, http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe/index.html
But I just buy mine, you can find it with the other spices.
fantastic dish! I just made it for an office pot luck.
everyone raved.
delizioso!
ciao
Yay! Glad everyone liked it!
Looks delicious. What do you think of using spaghetti squash in place of quiona and mixing it all together in the end?
Sounds good to me! I only like the quinoa because it adds healthy carbs and protein.Spaghetti squash is super good though!
Hi,
I’m a not the best cook, but think I’ll attempt this it looks great. For the dressing you list ‘fresh herbs’, could you please recommend some herbs?
Thanks
Whatever you like really, I’m a fan of basil, parsley, cilantro and mint mostly, fresh oregano is great too!
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[...] Roasted Veggie Quinoa Salad [...]
just tried it, came out awesome if i may say so, made it with a whole lime instead, but awesome thanks
awesome, i totally agree with your choice, citrus brings out the best in food
Oh my – can I eat the picture???
I have been making quinoa salads for weeks now, as I am newly vegan. This one looks as if it will beat them all out!
I’ll be making it this week, for sure!
I say bring on Bobby Flay!! I can’t wait to attempt this. I’ve posted a few quinoa recipes that you might like. But, I must try this!! Gracias!!
I was wondering what temp u would use on a convect oven?
I’m not 100% sure as each oven is different, I would think you could lower the temperature to 400 degrees and roast them for maybe 5-10 minutes less. Here is a link about convection oven cooking times you may find useful, http://tlc.howstuffworks.com/home/calculating-convection-oven-cooking-times1.htm Either way I would just be sure to check them ever 10 minutes or so, and more frequently the closer they are to being done, just to make sure they don’t burn.
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I don’t know what I did wrong, but this came out as a totally mushy dish – nothing at all like the photo above. I have another recipe for a quinoa salad that says to toast it in a dry pan first, THEN rinse it. That dish always comes out most delicious. It seems to me that maybe there is too much liquid in this recipe…or maybe I used a sauce pan that was to big????
I’m sorry it didn’t work out for you, maybe try it with the toasted quinoa? That’s a great idea.
[...] for the Soul note: When zucchini isn’t in season, I add carrots, potatoes, parsnips, etc. Roasted Veggie Quinoa Salad via The Talking Kitchen note: You could use rice or lentils instead of quinoa and also change up [...]
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Excellent! I just made this and everyone, including the toddler loved it. Very flexible recipe, I added some goat cheese and used up some yams and carrots that needed some using up.
Assuming it keeps well it should be a hit for my Monday leftover lunch swap at the office.
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[...] just finished making one of those new recipes, which is the Roasted Fennel and Veg Quinoa Salad recipe I found on the Talking Kitchen blog. It’s delicious! So I thought I would share. [...]
[...] Roasted Vegetable and Quinoa Salad: (Adapted from here) [...]