Roasted Vegetable & Quinoa Salad Recipe
Recipe By EatingWell
This quinoa and roasted vegetable salad is an excellent side for chicken or steak, or skip the meat entirely and you've got a delicious vegetarian main dish. Leftovers are a perfect choice for lunch--just make an extra batch of dressing and add a touch to the cold salad before eating the next day.
4.2
19 Rating -
Rate
Vegdiet
35minstotal
35m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetable & Quinoa Salad Recipe
- 3/4 Medium beets, trimmed, peeled, and cut into thin wedges
- As required Cooking spray
- 1/4 inch 1 small zucchini, trimmed and cut into
- 1/4 cup Small fresh cremini or button mushrooms, halved
- 0.06 teaspoon Salt plus 1/8 teaspoon, divided
- 0.06 teaspoon Ground pepper
- 1/2 cup Water
- 1/4 cup Quinoa or red quinoa, rinsed and drained
- 0.06 cup White wine vinegar
- 1/2 tablespoon Olive oil
- 1/4 tablespoon Chopped Fresh Italian Parsley
- 1/4 teaspoon Chopped Fresh Rosemary
- 1/4 teaspoon Chopped Fresh Oregano
- 1/4 teaspoon Dijon mustard
- 1/4 Clove Garlic, Minced
Nutrition
value
value
249
calories per serving
10 g Fat7 g Protein30 g Carbs8 g FiberOther
Current Totals
- Fat10g
- Protein7g
- Carbs30g
- Fiber8g
MacroNutrients
- Carbs30g
- Protein7g
- Fiber8g
Fats
- Fat10g
Vitamins & Minerals
- Calcium134mg
- Iron5mg
- Vitamin A37mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B995mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium67mg
- Manganese< 1mg
- Phosphorus112mg
- Selenium4mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell