Quinoa Salad with Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
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 eggplant1 or 2 roma tomato or sundried tomato (chopped)2 tbsp olive oil2 to 3 tbsp chopped basil
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: 10
Recipe submitted by SparkPeople user JBOWDOIN02.
Number of Servings: 10
Recipe submitted by SparkPeople user JBOWDOIN02.
Nutritional Info 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
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