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Quinoa Salad with Roasted Vegetables

by Deliciously Organic on January 3, 2011

Many of us will make new health goals this week. We often start with great intentions, but get overwhelmed or simply fall back into old habits. I realize that going to a completely organic diet might seem daunting, but my goal is to help you make the transition without the stress.  My motto is “Make one change a week”. That’s it. Start with what you eat the most of. If you eat a lot of yogurt, this week make the switch to organic yogurt and that’s your one change. Next week, pick something else. Don’t worry about doing anything drastic. I had a friend who said her daughter ate a lot of cheese out of a can and she was heartened when I suggested she simply start buying blocks of cheese instead of cans. If you start making these small changes, over the course of 6 months you’ll transform your pantry and fridge without even really noticing (I’ve learned this is a much easier way for a family to make changes together).

You can do this. It’s just one change a week.

Not a huge fan of vegetables? Dread serving them because the end up getting pushed around the plate? I have the answer for you – roasting. Never enjoyed cauliflower? Roast it. Never liked green beans? Roast ‘em. Roasting vegetables in a bit of oil brings out the sweetness and makes much-maligned vegetables into something you’ll crave. They shrivel up and turn into little bits of goodness, full of nutrients and flavor. This simple to prepare quinoa salad keeps in the fridge for a few days and pairs nicely with just about any protein. I love making this during a weekend so I have something quick to grab for lunch early in the week.

Enjoy the salad and think about making one change a week – a simple way to make a lasting difference for your family.

Quinoa Salad with Roasted Vegetables

Serving Size: Serves 8

Quinoa Salad with Roasted Vegetables

Adapted from Food and Wine.

Ingredients

  • 4 cups chicken stock

  • 2 cups quinoa

  • 1 medium zucchini, cut into 1/4-inch thick slices

  • 2 medium carrots, cut into 1/4-inch thick slices

  • 1 medium red onion, cut into 1/4-inch thick slices

  • 1 red bell pepper, cut into 1/4-inch thick slices

  • 3 tablespoons coconut oil

  • Sea salt and freshly ground black pepper

  • 1 tablespoon tomato paste

  • 1/4 cup fresh lemon juice

  • 3/4 teaspoon coarse sea salt

Instructions

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 coconut 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.

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{ 28 comments… read them below or add one }

allison [Haute Box] January 3, 2011 at 11:23 am

I love everything about this recipe, especially the roasted veggies. I’ll have to try this with pearl barley since I am not a quinoa fan. Yum!!

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Maria January 3, 2011 at 11:45 am

Roasted vegetables are the best. I bet they are amazing in this salad!

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Esi January 3, 2011 at 12:30 pm

Ooh, I made something similar a while ago. So good and simple too. I like the idea of one change a week. Happy new year!

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Anna January 3, 2011 at 1:41 pm

This looks great. I love roasted vegetables and quinoa and I’m always hoping my husband will eat more veggies this year.

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Kristen January 3, 2011 at 2:11 pm

This looks delicious, Carrie! Love that carrot picture too!

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alana (at) the food January 3, 2011 at 2:35 pm

oh super yum! that looks that fantabulous!

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Jeanette January 3, 2011 at 4:18 pm

I love roasted vegetables, and combining these with quinoa makes a complete meal.

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Dori Spaulding January 3, 2011 at 5:56 pm

Love this recipe. Yummy! Can’t wait to cook it in my new kitchen : )

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Deliciously Organic January 3, 2011 at 10:00 pm

I’m so glad you made it to your new home! Enjoy non-base living! :)

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gps January 3, 2011 at 8:27 pm

Keep updating your blog with valuable information. Thank you for the post.

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marla {family fresh cooking} January 4, 2011 at 5:24 am

Carrie, I love your take on “one change a week.” That is a great attitude – small steps make hugs differences. Yes – roasting veggies is a surefire way to get folks to eat their veggies. This quinoa salad is my kinda meal :) See you tomorrow! XO

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Carrie January 5, 2011 at 10:20 am

Just came across your site on Food Gawker. I’ve never made quinoa before and I have been looking for a recipe to try. This looks perfect! Looking forward to checking out your other recipes as well

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Elizabeth E. January 5, 2011 at 1:09 pm

Carrie, I have absolutely fallen in LOVE with quinoa. I’ve even gotten my mother into it with a spinach an quinoa soup I make (I actually posted a recipe for that on my blog yesterday):
http://foodieformerlyfat.com/2011/01/04/spinach-and-quinoa-soup/

These pictures make it look even more delicious than the ingredient list implies. I can’t wait to make it. It actually reminds me of a version of tabouli that I make in the summertime with roasted veggies.

You have been a total inspiration to me since I started reading your blog last year. You’ve reinforced for me so many wonderful healthy habits, taught me new things about ingredients that I now love, and motivated me to start sharing my own recipes with the world.

Thank you so much! I’m so happy to have Deliciously Organic!

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Deliciously Organic January 5, 2011 at 2:49 pm

Thank you Elizabeth. It’s so encouraging to hear that you find my blog so helpful. Your spinach and quinoa soup looks great. Such a great combo of ingredients!

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Elizabeth E. January 5, 2011 at 3:41 pm

I forgot to mention, my husband ordered your cookbook for me for Christmas. I can’t wait to get it!!!! The recipe card you sent is just beautiful; the photo and the recipe. I have to find an excuse to make that tart now.
Thank you!

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Mamabear January 5, 2011 at 6:45 pm

Your book arrived today and I said, “kids, go to bed RIGHT NOW!” but of course they had ideas of their own. I am starting with Red Beans and Rice and the chocolate chip cookies! It is gorgeous, you should be proud.

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Vicki H January 6, 2011 at 7:45 pm

Such an exciting evening!!!!! Why???? Because your new bookbook arrived….Im loving looking through it and will get cooking soon. You have much to be proud of Carrie. Thank you for being a part of so many lives and helping them look towards better health. We all appreciate you!!

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Elizabeth B. January 11, 2011 at 10:58 am

We just your cookbook and I am very excited to try some of the recipes out! I plan on making this salad tonight for our ladies fellowship night.

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Heather January 11, 2011 at 11:55 am

So glad I found your blog! This quinoa dish looks wonderful. I’m a huge fan of quinoa.

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wendy January 15, 2011 at 7:23 pm

Delicious recipe and as quinoa is a complete protein as a vegetarian it’s a fabulous way to get this important element for proper nutrition.

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Amanda S. January 16, 2011 at 6:04 pm

This is delicious! I used to be intimidated by quinoa (I grew up in an “instant white rice” household), so this was my first time trying it. I am HOOKED!!

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Aggie January 17, 2011 at 4:58 pm

This looks absolutely delicious!!

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Linda April 25, 2011 at 8:00 pm

I wanted to let you know that this recipe has been my go-to recipe to use up veggies that are going bad. Everybody in my house loves it, including my vegan husband and sometimes picky toddler. Thank you, thank you!

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Deliciously Organic April 25, 2011 at 8:19 pm

Your welcome! Thanks for letting me know!

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Vickie W July 7, 2011 at 11:26 am

Great recipe…we’ve used it several times so far for holiday BBQ’s and everyone loves it.

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Mark Macatee November 16, 2011 at 6:59 pm

Absolutely. Forgot why we started roasting veggies, but we’ve never gone back. I used to blanch and sautee green beans but they never turned out that great. Then I read a little magazine article about how you could still use old, shriveled green beans by roasting them. Wow. So great. Then we added cauliflower, broccoli, carrots, you name it. Olive oil and kosher salt. We love the slightly burned/crispy parts. And quinoa is so filling. This is a great one.

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Sarah May 1, 2013 at 6:41 pm

Made this tonight, and it’s delicious! Thanks for sharing.

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Deliciously Organic May 2, 2013 at 8:05 am

Thanks for the feedback. I’m glad you enjoyed it!

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