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Quinoa Salad with Roasted Vegetables takes 10 minutes to prepare.

Quinoa Salad with Roasted Vegetables takes 25 minutes to cook.

Quinoa Salad with Roasted Vegetables makes 10 servings.

The ingredients for Quinoa Salad with Roasted Vegetables are:

1.5 cups of Whole Grain Quinoa (Ancient Harvest Traditional)
3 cups chicken/vegetable broth
.25 to .5 cup of chopped onion (red/yellow/white)
.5 cups of chopped mushrooms
.75 cup of sweet bell pepper (yellow/orange/red)
1 medium sized chopped eggplant
1 or 2 roma tomato or sundried tomato (chopped)
2 tbsp olive oil
2 to 3 tbsp chopped basil

Here is how you make Quinoa Salad with Roasted Vegetables:

You can add more or less of any of the vegetables. You can also add other vegetables. Spinach would be good as well.Add quinoa and stock into a pot. Bring to a boil, then simmer, covered for 15 minutes, or until liquid is absorbed. Chop all the vegetables into small bite sized pieces. Saute the eggplant in a tbsp of olive oil. The eggplant with soak up the oil, but that is okay. Saute until soft and starts to turn brown (about 10 minutes). Remove the eggplant to another bowl while you saute the other vegetables. Saute all the other vegetables in a tbsp of olive oil. When everything is soft, add the eggplant. Add salt and pepper to taste. Add the vegetables to the quinoa and stir. Sprinkle fresh basil on top. Serve hot, room temperature, or cold. Enjoy!! Can be a side, salad, or main dish.Number of Servings: 10Recipe submitted by SparkPeople user JBOWDOIN02.

The nutritional information for Quinoa Salad with Roasted Vegetables is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 151.1

• Total Fat: 4.7 g
• Cholesterol: 1.5 mg
• Sodium: 291.3 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 3.6 g
• Protein: 4.8 g

The dietary needs meet for Quinoa Salad with Roasted Vegetables is Vegan