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Make this delicious quinoa salad ahead of time for a quick and wholesome dinner. This colorful quinoa dish is a great alternative for hectic schedules if you're looking for healthy eating options but are lackluster on ideas. It makes a delicious family dinner on workdays as well. Perfectly roasted, this salad has a a mixture of veggies flavored with herbs and served over quinoa, which is high in protein, and a delicious dressing made of honey and mustard.
Twenty minutes for preparation; forty minutes for cooking; three to four servings
Ingredients
Roasted Vegetables:
- One to two cups of finely diced butternut squash
- Ten blanched stalks of asparagus
- Two to three entire carrots of different colors, peeled and quartered
- One parsnip, cut into quarters and peeled
- Ten Brussels sprouts, chopped and divided in half
- A single sliced zucchini
- Half to one cup of sliced pepper
- One tablespoon of Herb de Provence
- One teaspoon of powdered garlic
- Three tablespoons of olive oil
- Half a teaspoon of kosher salt
Honey Mustard Dressing:
- One teaspoon of finely sliced shallot,
- 1/2 teaspoon of crushed pepper (black or white), and1/4 tsp Kosher salt
- 2 tsp sherry wine or balsamic vinegar
For serving:
- Tricolor or white cooked quinoa
Instructions
For the Dressing:
Put all of the dressing ingredients in a mason jar or other container with a tight-fitting cover. Shake until the olive oil is mixed into the dressing and the salt is dissolved. Put aside.
For the Roasted Vegetables:
- Set the oven temperature to 375°F, or 190.5°C. Arrange Brussels sprouts, parsnip, asparagus, carrots, and butternut squash on a half sheet pan. If preferred, use parchment paper.
- Mix the olive oil, kosher salt, garlic powder, and herb de Provence in a medium-sized mixing basin. Over the veggies on the sheet pan, drizzle over three-quarters of this mixture.
- Make sure all of the veggies are fully covered by rubbing them with the herb mixture. Toss in the zucchini and pepper slices after adding them to the bowls with the remaining herb mixture, and coat well. Put aside.
- For thirty minutes, roast the veggies on the baking sheet. Take it out of the oven and add the peppers and zucchini.
- Turn the veggies over and stir in the peppers and zucchini using an oven-safe spatula. Add 10 more minutes to the roasting time.
- When ready to serve, give the veggies two minutes of high broiling. Combine cooked quinoa, roasted veggies, and a dressing drizzle to assemble bowls.
Use glass containers with lids while preparing meals. Spoon leftover quinoa and veggies into each one to make individual servings. Keep the portioned containers in the fridge and the dressing in a jar. Warm up for a prepared lunch throughout the workweek and pour over the leftover dressing.
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