Here’s a delicious and comforting veggie dish to serve anytime, courtesy of Lisa Harkins of Ideal Nutrition & Fitness. Serve as a side or pump up the protein for a main dish by adding shredded lean chicken breast or soy crumbles, or by topping with grilled salmon.
Roasted Veggie and Quinoa Salad
- 6 ounces dry quinoa (look for pre-rinsed)
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 medium red onion, diced
- 1 8-ounce package Baby Bella mushrooms, chopped
- 2 tablespoons extra virgin olive oil
- 1 cup Zima tomatoes, sliced into halves
- 6 scallions, chopped
- Mrs. Dash Original Seasoning (as directed)
- Cooking spray
- Optional: Annie’s Organic Green Goddess dressing
Preheat oven to 425 degrees Fahrenheit.
Cook quinoa according to manufacturer’s directions, add 1 tablespoon of Mrs. Dash seasoning. Fluff with fork; set aside to cool.
While quinoa is cooking, toss peppers, zucchini, onions and mushrooms in a large bowl with olive oil and 1 teaspoon of Mrs. Dash seasoning. Spread vegetables onto lightly greased (I love Spectrum coconut oil cooking spray) cookie sheets. Bake veggies for approximately 15–20 minutes or until fork-tender. Do not overcook the vegetables!
In a large (preferably glass) serving bowl, begin to layer the ingredients: first a layer of cooked, cooled quinoa; next, a layer of cooked, cooled vegetables over the quinoa; finally, another layer of quinoa. Continue layering quinoa and roasted veggies until layers are about two inches from top of bowl.
Layer tomato halves on top of quinoa/roasted veggies, then chopped scallions. Sprinkle with 1 teaspoon of Mrs. Dash seasoning.
Serve with Annie’s Green Goddess Dressing on the side, if desired.
Carbohydrates: 38 grams
Protein: 9 grams
Saturated fat: 1 gram
Fiber: 6 grams
Sodium: 18 milligrams
Lisa Harkins, RD, LDN
Ideal Nutrition and Fitness LLC
P.O. Box 684, Lewes, DE 19958
Twitter: @lisaharkinsRD | Facebook
Achieve your healthy self!