Quinoa salad with roasted vegetables, feta and balsamic vinaigrette

From ancient grains cooking class at BCAE

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Name: Quinoa salad with roasted vegetables, feta and balsamic vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup quinoa; 2 cups Water; 1 red pepper cut into 1 inch pieces; 2 onions cut into wedges; 2 sweet potatoes peeled, cut into 1 inch cubes; 4 garlic cloves skins on; Olive oil; salt and pepper; 1 cup feta crumbled; 3/4 cup olive oil; 1/4 cup balsamic vinegar; 2 teaspoon dijon mustard try ading a little less; 1 teaspoon salt

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INGREDIENTS

1 cup quinoa
2 cups Water
1 red pepper ; cut into 1 inch pieces
2 onions ; cut into wedges
2 sweet potatoes ; peeled, cut into 1 inch cubes
4 garlic cloves ; skins on
Olive oil
salt and pepper
1 cup feta ; crumbled
3/4 cup olive oil
1/4 cup balsamic vinegar
2 teaspoon dijon mustard ; try ading a little less
1 teaspoon salt

Servings

INSTRUCTIONS

1. Rinse the quinoa and place in a large saucepan. Add 2 cups of water. Bring the water to a boil, reduce heat to a simmer, cover, simmer for about 15 minutes.

2. Preheat oven to 400F. Place the red pepper, onions, and garlic on a sheet tray. Toss with olive oil and salt and pepper. Place the cut sweet potato on a separate sheet, toss with olive oil, salt and pepper. Bake the vegetables for 15 minutes, then stir. Bake 15 minutes longer or until golden. Remove from oven and allow to cool. Remove garlic from their skins and slice thinly.

3. Prepare the balsamic vinaigrette.

Combine the cooked quinoa, roasted vegetables, feta and balsamic vinaigrette. Can be served warm or at room temperature.

NOTES

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Quinoa salad with roasted vegetables, feta and balsamic vinaigrette

1 cup quinoa 
2 cups Water 
1   red pepper cut into 1 inch pieces
2  onions cut into wedges
2  sweet potatoes peeled, cut into 1 inch cubes
4   garlic cloves skins on
  Olive oil 
  salt and pepper 
1 cup feta crumbled
3/4 cup olive oil 
1/4  cup  balsamic vinegar 
2 teaspoon dijon mustard try ading a little less
1 teaspoon salt

1.  Rinse the quinoa and place in a large saucepan.  Add 2 cups of water.  Bring the water to a boil, reduce heat to a simmer, cover, simmer for about 15 minutes.

2.  Preheat oven to 400F.  Place the red pepper, onions, and garlic on a sheet tray.  Toss with olive oil and salt and pepper.  Place the cut sweet potato on a separate sheet, toss with olive oil, salt and pepper.   Bake the vegetables for 15 minutes, then stir.  Bake 15 minutes longer or until golden.  Remove from oven and allow to cool.  Remove garlic from their skins and slice thinly.

3.  Prepare the balsamic vinaigrette.

Combine the cooked quinoa, roasted vegetables, feta and balsamic vinaigrette.  Can be served warm or at room temperature.

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Nutrition

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Serving Size: 1 Serving (1383g)
Recipe Makes: 1 Servings

Calories: 3291
Calories from Fat: 2077 (63%)

Amt Per Serving		% DV

	Total Fat 230.7g	308 %
	Saturated Fat 140.9g	704 %
	Monounsaturated Fat 58.6g
	Polyunsanturated Fat 15.4g
Cholesterol 621.6mg		191 %
Sodium 5826.1mg		201 %
Potassium 3044.6mg		80 %
Total Carbohydrate 250g		74 %
	Dietary Fiber 31.7g	127 %
	Sugars, other 218.3g
Protein 65.3g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3291

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