Best Roasted Vegetable Quinoa Salad Recipes

ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI

Roasted vegetable quinoa salad with griddled halloumi image

A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day

Provided by Katie Marshall

Time 1h

Number Of Ingredients 11

Ingredients

1 bunch raw beetroot (4 large), peeled and sliced into wedges
1 medium butternut squash , peeled, deseeded and cut into the same sized chunks as the beetroot
4 red onions , sliced into wedges
2 tbsp olive oil
200g quinoa , rinsed
1l vegetable stock
2 x 250g packs halloumi , each block cut into 6 slices
1 garlic bulb
1 tbsp lemon juice or white wine vinegar
3 tbsp extra virgin olive oil
1 tsp clear honey

Steps:

Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.

Nutrition Facts : Calories 587 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium

ROASTED VEGETABLE QUINOA SALAD

Roasted Vegetable Quinoa Salad image

Provided by Marcela Valladolid

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

Ingredients

5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces
3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces
1 medium head bok choy, cut in half lengthwise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon raspberry vinegar
1 cup cooked quinoa
1/4 cup dried cranberries
1/4 cup pepitas (toasted pumpkin seeds)
1 heaping tablespoon chopped fresh parsley
1 blood orange, peel and white pith removed, cut into chunks or segmented
1/4 cup crumbled goat cheese

Steps:

Preheat the oven to 375 degrees F.
In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool.
Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use.
Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately.