Quinoa and Roasted Vegetables
A great salad to tote to a potluck or to serve as a side dish or as a vegetarian main course.
- 1 1/2 cups quinoa, uncooked
- 2 1/2 cups cold water
- 1 pinch of salt
- 2 tbsp olive oil
- 2 tbsp lemon juice, freshly squeezed
- 1 large onion, chopped
- 1 large red pepper, sliced
- 1 medium zucchini, sliced in rounds
- 2 large tomatoes, chopped
- 1/4 cup fresh basil or cilantro, chopped
- 1/2 cup feta cheese, crumbled (optional)
Rinse quinoa and pour into a pot with water and salt; cover and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat; leave covered for 15 minutes until liquid is absorbed. Stir in olive oil and lemon juice. While quinoa cooks, roast or grill onion, red pepper and zucchini until tender. Place quinoa in large bowl, and mix in vegetables plus tomatoes, basil and feta cheese.
Serve warm or cold. Serves 8 as a side dish. Per serving: 199 cals; 7 g protein; 8 g fat (2 saturated fat); 27 g carbs; 4 g fibre; 8 mg cholesterol; 125 mg sodium
Qunoa is an ancient grain that is packed with protein, fiber, iron, potassium and riboflavin, it contains all eight essential amino acids and is gluten free, making it a healthy choice for anyone with celiac disease.