The Corporate Celiac

Roasted Vegetable and Quinoa Salad

I will happily eat this salad any night of the week. What’s great is that you can use what you already have: it’s a fairly forgiving salad, and will taste good with a variety of combinations- just take care to limit strongly-flavored ingredients.

It does take some time to prep, but is great for making ahead.

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Ingredients:

• Salad greens (I like spring mix with arugula)
• ½ cup quinoa, rinsed
• Protein, prepared (e.g., chicken, steak, shrimp, beans)
• Cheese (e.g., feta, goat cheese, fresh mozzarella, parmesan)
• Other toppings: (e.g., avocado, nuts/seeds, fruits)
• Salad dressing (e.g., balsamic, Italian, garlic dressings)
• Vegetables (choose 2-4), such as:
  • Mushrooms
  • Onion
  • Asparagus
  • Carrots
  • Eggplant
  • Zucchini
  • Peppers
  • Radishes
  • Tomatoes
  • Sweet potato

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Preparation:

1. Preheat oven to 375°F.
2. Chop vegetables into bite sized pieces, toss with olive oil and spices.
3. Roast at 375°F, until tender.
   • Note: Vegetables cook at different speeds. Roast different types of vegetables on different pans so you can take out when they’re done, while others are still cooking.
4. While the vegetables are roasting, prepare your protein and quinoa.
   • Quinoa: combine with 1 cup of broth (or water) in a pot. Cover and simmer for 15 minutes, until tender and water is absorbed.
5. Chop or crumble cheese into bite sized pieces. Prepare other toppings if needed.
6. Once all ingredients are done cooking, refrigerate in separate containers.
7. To serve:
   • Warm the roasted vegetables and protein
   • Lightly dress the salad greens with dressing.
   • Toss in the vegetables, quinoa, cheese, meat and toppings.

To Serve:

• Warm the roasted vegetables and protein.
• Lightly dress the salad greens with dressing.
• Toss in the vegetables, quinoa, cheese, protein, and toppings.
• Enjoy!