Quinoa and Roasted Vegetable Salad

A great salad to tote to a potluck or dish up at a summer barbecue.

Best Health Magazine, Summer 2010

 

Quinoa and Roasted Vegetable Salad
Quinoa and Roasted Vegetable Salad
Servings
8servings (as a side dish)
Servings
8servings (as a side dish)
Ingredients
Servings: servings (as a side dish)
Units:
Ingredients
Servings: servings (as a side dish)
Units:
Instructions
  1. Rinse quinoa well to remove any residue from the husk.
  2. Pour into a medium pot with water and salt; cover and bring to a boil. Reduce heat and simmer, about 10 minutes.
  3. Remove from heat; leave covered for 15 minutes until liquid is absorbed. Stir in olive oil and lemon juice.
  4. While quinoa cooks, roast or grill onion, red pepper and zucchini until tender.
  5. Place quinoa in large bowl, and mix in vege­tables plus tomatoes, basil and feta cheese. Serve warm or cold.
Recipe Notes

Per serving: 199 calories, 7 g protein, 8 g fat (2 g saturated fat), 27 g carbohydrates, 4 g fibre, 8 mg chol­esterol, 125 mg sodium