Appetizers / Soups / Salads

Quinoa with roasted vegetable salad takes 20 minutes to prepare.

Quinoa with roasted vegetable salad takes 40 minutes to cook.

Quinoa with roasted vegetable salad makes 6 servings.

The ingredients for Quinoa with roasted vegetable salad are:

1 small eggplant, peeled & 3/4" diced
1 red bell pepper, 1" diced
1 yellow bell pepper, 1" diced
1 red onion,peeled and 1" diced
2 garlic cloves, minced
13 C. olive oil
1.5 tsp. kosher salt
1/2 tsp. pepper

1 C dry quinoa, cooked

DRESSING:
1/3 C. fresh lemon juice (2 lemons)
1/3 C. olive oil
1 tsp. kosher salt
1/2 tsp. pepper

4 scallions, minced (white and green parts)
1/4 C. pine nuts
1/2 lb. feta 1/2 " diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.

Roast for 40 minutes, until browned, turning once with a spatula.

Add the roasted vegetables to the quinoa, scraping all the liquid and seasonings from the roasting pan into the bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.

Let cool to room temperature, then add the scallions, pine nuts, feta, and basil.

Here is how you make Quinoa with roasted vegetable salad:

Serving Size:?6 1-cup servings

The nutritional information for Quinoa with roasted vegetable salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 422.3

• Total Fat: 36.4 g
• Cholesterol: 33.6 mg
• Sodium: 1,472.8 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 3.8 g
• Protein: 9.4 g

The dietary needs meet for Quinoa with roasted vegetable salad is Vegetarian