Quinoa Salad with Roasted Vegetables

Many have tendency to think that salads are boring. But I dare defy them. Salad is not by definition a flimsy bowl of mixed greens, but rather, as Dictionary.com graciously puts in,

any of various dishes consisting of foods, as meat, seafood, eggs, pasta, or fruit, prepared singly or combined, usually cut up, mixed with a dressing, and served cold

with a small addition of “or hot” at the end. I would toss many different my favourite foods together in one bowl and there I have it, my salad. Even though my normal salads consist of simple mixed greens, beans/tofu/chicken with many glugs of balsamic vinegar, I have had sliced up some cute red grapes, sweet potatoes, warm roasted veggies, and all kinds of nuts into my salad when I felt like it. And they have never disappointed me.

And what better dish to eat than fresh, cool salads in summer? Salads are definitely most welcomed menu on my dinner table when high temperature frustrates my appetite.

Here in Ottawa, the weather today is just gorgeous. It hasn’t been this way for the last month or two to be honest. It seems like Ottawa has switched its weather with Vancouver! In other words, it has been constanly raining.  Then it got very humid and hot and rainy. But not today. The breeze is cool and sun is shining in the clear blue sky. It is truly a happy day in its finest sense.

And this jolly weather inspired me to create this beautiful salad: Quinoa Salad with Roasted Vegetables on a bed of spinach.

I got the recipe from Closet Cooking

Pretty salad with lots of colours:)

Pretty salad with lots of colours:)

Quinoa Salad with Roasted Vegetables
Ingredients

  • 1 cup zucchini (cut into bite sized pieces)
  • 1 cup eggplant (cut into bite sized pieces)
  • 1 cup butternut squash (cut into bite sized pieces)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup quinoa
  • 1 roasted red pepper (cut into bite sized pieces)
  • 1 cup marinated artichoke hearts
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 2 cups baby spinach
  • 1 handful feta (crumbled)


Directions

  1. Toss the zucchini and eggplant in the olive oil salt and pepper.
  2. Place onto a baking sheet in a single layer and bake in a preheated 400F over for 30 minutes flipping once in the middle.
  3. Cook the quinoa as directed on the package.
  4. Mix the olive oil, balsamic vinegar, oregano, salt and pepper in a small bowl.
  5. Toss the dressing into the salad.
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One thought on “Quinoa Salad with Roasted Vegetables

  1. Vancouver weather has suddenly turned gorgeous again… but I’m glad we’re sharing it with Ottawa now! (I heard Toronto was about 40 degrees? How was Ottawa?)

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