Balsamic, Nutty, Warm Quinoa Salad
½ cup dry quinoa , rinsed in a fine-mesh colander under cool running water
¾ cup water
2 medium carrots, cubed into small chunks
1 medium zucchini, cubed
8 oz. mushrooms, halved
1 small red onion, sliced
4 cloves garlic, minced
1/2 tsp. rosemary, dried (such as Simply Organic)
½ tsp. sea salt
¼ tsp. black pepper
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
¼ cup sliced almonds, toasted
2–3 oz. soft goat cheese, crumbled (optional-omit for dairy-free)
Greens of choices (optional)
INSTRUCTIONS
Pre-heat oven to 400ºF.
Place the chopped vegetables and garlic on a baking sheet. Add rosemary, salt and pepper and toss with olive oil and vinegar so that vegetables are evenly coated.
Place vegetables in oven and bake for 18-20 minutes or until carrots are tender, tossing halfway through the baking time.
Meanwhile, combine water and rinsed quinoa in small sauce pan. Bring to boil then reduce heat, cover and cook for 15 minutes. Once quinoa is cooked, fluff with a fork then place in a large serving dish.
Add roasted vegetables to quinoa and toss to combine OR serve roasted veggies right on top of quinoa.
Optional: Add a bed of greens such as arugula to a serving bowl, and serve salad over greens.
Top with almonds and goat cheese. Serve warm or chilled.
NOTES
To make dairy-free/vegan: Omit the goat cheese
To make paleo/Whole30: Omit the goat cheese and use cauliflower rice
To make nut-free: Top with toasted pumpkin seeds or sunflower seeds
