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Balsamic Roasted Vegetable Quinoa Salad

Balsamic Roasted Vegetable Quinoa Salad

This recipe is very forgiving, with the vegetables and dressing you use. You can easily customize this recipe to become your very own. Recipe by Laura Bashar of Family Spice

Ingredients:

Instructions:

  1. Preheat oven to 450ºF.
  2. In a large bowl combine:
    • 2 Italian eggplants , cut in 1/2-inch chunks
    • 2 zucchini , cut in 1/2-inch chunks
    • 1 red bell pepper , seeded and cut in 1/2-inch chunks
    • 1 red onion , peeled and cut in 1/2-inch chunks
    • 1 lb mushrooms , halved if large
    • 1/4 cup grapeseed oil
    • 3 TBS balsamic vinegar, red
    • 1/2 tsp salt
    • 1/8 tsp black pepper, ground
  3. Coat well then place evenly in a large baking sheet. Make sure onions do not separate into single pieces. Keep them in large chunks.
  4. Leave any excess oil and vinegar in the bowl.
  5. Bake for 20 minutes. Stir the vegetables up and bake an additional 20 minutes or until vegetables are browned.
  6. In the meantime, cook per package directions:
    • 1 cup quinoa , uncooked
  7. When both the quinoa and vegetables are cooked, remove both from heat and allow to cool to room temperature, about 15 minutes.
  8. Combine both the quinoa and vegetables in the large bowl with the remaining oil and vinegar, if any.
  9. Gently stir in:
    • 2 TBS balsamic vinegar, red
    • 1 lemon , juice and zest
    • 2 TBS extra virgin olive oil
    • 1/2 tsp salt
    • 1/8 tsp black pepper, ground
    • 1/2 cup fresh basil , julienned
  10. Adjust seasoning to taste.
  11. Serve at room temperature or refrigerate and serve cold.

Balsamic Roasted Vegetable Quinoa Salad Detail

Prep Time: 10 min
Cook Time: 40 min
Inactive Time: 20 min cooling time
Difficulty: Easy
Servings: 6
Serving Size: 1 cupcake