Cookie's Quinoa and veggie salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 or 5 large carrots1/2 lb asparagus1 pint grape tomatoes1 red bell pepper3 Tbls olive oil1 and 3/4 chickenNear East Quinoa Roasted Red Pepper and Basil1/4 cup goat cheese crumblessalt and pepper
peel carrots and asparagus; cut in two inch pieces
cut red pepper into bite size pieces
place vegetables on cookie sheet with olive oil and plenty of salt and pepper. Place in pre-heated 400 degree oven for 20 to 25 minutes.
Meanwhile, cut tomatoes in half, set aside; drain can of black beans, rinse thoroughly and lease to drain.
Cook Quinoa according to package directions using broth in place of water.
Remove veggies from oven and allow to cool slightly; place in large glass bowl.
Turn cut tomatoes onto cookie sheet and salt and pepper generously. Using your hands roll tomatoes around in the remaining oil. Place back in oven for 25 minutes. Remove from oven and add to bowl.
Add cooked Quinoa and goat cheese to bowl; stir and enjoy
Serving Size: makes 9 one cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user AJIMENO.
cut red pepper into bite size pieces
place vegetables on cookie sheet with olive oil and plenty of salt and pepper. Place in pre-heated 400 degree oven for 20 to 25 minutes.
Meanwhile, cut tomatoes in half, set aside; drain can of black beans, rinse thoroughly and lease to drain.
Cook Quinoa according to package directions using broth in place of water.
Remove veggies from oven and allow to cool slightly; place in large glass bowl.
Turn cut tomatoes onto cookie sheet and salt and pepper generously. Using your hands roll tomatoes around in the remaining oil. Place back in oven for 25 minutes. Remove from oven and add to bowl.
Add cooked Quinoa and goat cheese to bowl; stir and enjoy
Serving Size: makes 9 one cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user AJIMENO.
Nutritional Info Amount Per Serving
- Calories: 189.8
- Total Fat: 6.3 g
- Cholesterol: 4.9 mg
- Sodium: 445.5 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.4 g
- Protein: 5.5 g
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