Quinoa Roasted Vegetable Salad

I've finally made Quinoa (pronounced keen-wah). I found some rough instructions on the web how to make a good grain salad with it and I really changed it a lot. What I really liked about this is I was able to have it on the table for dinner in less than 30 minutes. This is a perfect summer worknight supper. This was our main dish as in the summer we like to eat light. I put this over a bed of lettuce and sprouts as our main dish.

1 cup quinoa
2 medium zuchini, halved and sliced
1 small bunch of brocolli cut into flowerets
1 red bell pepper
juice of one lemon
olive oil
garlic powder
sea salt
pepper

Preheat oven to 400 degrees.

Cook the quinoa in 2 cups of water in a saucepot, uncovered until the water is soaked up by the grain. Then turn off, put a lid on it and let it sit until the rest of dinner is ready.

While the grain is cooking, slice up the veggies, put them in a roasting pan cover liberally with olive oil or lemon infused olive oil. Sprinkle garlic powder, sea salt and fresh ground pepper over the veggies and mix. Roast in the oven for about 15 minutes, keeping the veggies a little crisp and not brown.

Mix the veggies, quinoa, lemon juice and some more fresh ground pepper in a bowl and serve. It can be served warm or cold, over a bed of greens and sprouts, as a main dish or as a side dish!

I had the leftovers for lunch and it was great!

Comments

Duck said…
Love Quiona! Such a great grain, and it's the richest in proteins and amino acids, of all the grains.
Also tastes fabulously in a pepper!
Martha said…
This looks delicious! Can't wait to try it. Thanks for sharing and your nice comments on my blog. (My older sister lives in Merion near Philly, we love it there!)
Lynda said…
Sounds delicious!
Kate said…
Thanks for the recipe! I'm going to try it.
dmarie said…
I've never had Quinoa. Gonna try it! Thx :)