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Roasted Vegetable Quinoa Greek Salad


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Entree
  • Method: roasting
  • Cuisine: Kosher / Vegetarian

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
  • 1/2 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:
  • 1/2 cup water
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 small onion, diced small
  • For the dressing:
  • 3 tbsp extra virgin olive oil
  • 3 tablespoons red vine vinegar
  • 1 heaping tbsp Dijon mustard
  • 2 tsp dry oregano
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 400F. Lin a large baking sheet with parchment paper or aluminum foil
  2. 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
  3. 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
  4. To prepare the dressing, place all the ingredients in a glass jar with a lid and shake vigorously. Refrigerate until ready to use
  5. 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

Nutrition

  • Serving Size: 1/4 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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