Description
Roasted Vegetable Quinoa Greek Salad, beautiful, filling, healthy, filled with vegetables and fabulous enough to make for Mom for Mother's Day!
Ingredients
Scale
- 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
- 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: 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