I think what I like most about a quinoa salad is that it's so adaptable to what vegetables are in season… or like me, what you happen to have in your pantry. Summer squashes? Roast them up and throw them in. If you're like me, use some peppers, broccoli and onion; essentially the only good produce Trader Joe's had that evening.
Also, I really think you guys deserve something good and healthy after the past few recipes. Yes, the salted caramel peanut butter brownies are incredibly delicious but won't help you fit into those new skinny jeans hiding in the back of your closet.
Also, happy birthday to Julie McComish and Emily Arntson!!
Roasted Vegetable Quinoa Salad
- 4 cups vegetable stock
- 2 cups quinoa
- 1 bag of broccoli florets
- 1 medium red onion, cut into 1/4-inch thick slices
- 1 red, yellow & orange bell pepper, cut into 1/4-inch thick slices
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1/4 cup fresh lemon juice
- 3/4 teaspoon coarse sea salt
- Soak quinoa in water for 30 minutes, drain and set aside until ready to use.
- Preheat oven to 400ºF and adjust rack to middle position. Bring stock to a boil in a large sauce pan. Pour in quinoa and bring to a boil. Lower heat to low and cover with a lid. Cook until quinoa is soft and stock has been absorbed, about 15-20 minutes.
- Place vegetables on a large baking sheet and toss with olive oil. Season with salt and pepper. Roast vegetables in oven until edges are golden, about 30 minutes, stirring half way through roasting. Cool. Pour the quinoa in a large bowl. In a small bowl whisk together tomato paste and lemon juice. Pour mixture over quinoa and stir until incorporated. Add vegetables and salt and stir. Serve at room temperature.