Roasted Vegetable Quinoa Greek Salad, is beautiful, filling, healthy, filled with vegetables and fabulous enough to make for your your family.
Roasted Vegetable Quinoa Greek Salad
Even though Mother's Day was yesterday, we wanted to share with you something we saw posted on Facebook and thought it was perfect. A big thank you to our friend Audrey for sharing it!
"Every year my children ask me the same question. After thinking about it, I decided I'd give them my real answer:
What do I want for Mother's Day? I want you. I want you to keep coming around, I want you to ask me questions, ask my advice, tell me your problems, ask for my opinion, ask for my help. I want you to come over and rant about your problems, rant about life, whatever. Tell me about your job, your worries. I want you to continue sharing your life with me. Come over and laugh with me, or laugh at me, I don't care. Hearing you laugh is music to me.
I spent the better part of my life raising you the best way I knew how. Now, give me time to sit back and admire my work.
Raid my refrigerator, help yourself, I really don't mind.
I want you to spend your money making a better life for you, I have the things I need. I want to see you happy and healthy. When you ask me what I want for Mother's Day, I say "nothing" because you've already been giving me my gift all year."
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Roasted Vegetable Quinoa Greek Salad
- Total Time: 1 hour
- Yield: 4-6 1x
Description
Roasted Vegetable Quinoa Greek Salad, beautiful, filling, healthy, filled with vegetables and fabulous enough to make for Mom for Mother's Day!
Ingredients
- 14 oz frozen artichoke bottoms, sliced (you can also use artichoke hearts, cut in half)
- 1 pint grape tomatoes
- 1 bunch asparagus, cut into 1-inch pieces
- 2 tbsp extra virgin olive oil
- 2 teaspoons oregano
- ½ teaspoon salt
- 2 cups cooked quinoa
- 12 black cured olives
- 1 cup crumbled sheets milk feta cheese or vegan cashew ricotta
- For the marinated onions:
- ½ cup water
- 1 tbsp red wine vinegar
- 1 tsp sugar
- ¼ tsp salt
- 1 small onion, diced small
- For the dressing:
- 3 tbsp extra virgin olive oil
- 3 tablespoons red vine vinegar
- 1 heaping tablespoon Dijon mustard
- 2 tsp dry oregano
- ¼ tsp salt
Instructions
- Preheat the oven to 400F. Lin a large baking sheet with parchment paper or aluminum foil
- Combine the sliced artichoke bottoms, tomatoes, asparagus, olive oil, oregano and salt in a large bowl and toss well. Transfer to the lined baking sheet and cook for 45 minutes
- While the vegetables cook, prepare the marinated onions and the dressing. For the onions, combine the water, vinegar, sugar and salt in a medium bowl and stir well. Add the onions and set aside until ready to use
- To prepare the dressing, place all the ingredients in a glass jar with a lid and shake vigorously. Refrigerate until ready to use
- To assemble the salad, combine the roasted vegetables, quinoa, olives and marinated onions in a large bowl and toss well. Add the feta cheese or vegan cashew ricotta and the dressing and toss again
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Entree
- Method: roasting
- Cuisine: Kosher / Vegetarian
Nutrition
- Serving Size: ¼ of the recipe
- Calories: 447
- Sugar: 7.7
- Sodium: 1065.7
- Fat: 29
- Saturated Fat: 8.6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 37.6
- Fiber: 9.3
- Protein: 14.2
- Cholesterol: 33.4
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