Tag Archive 'Roasted vegetables'

Dec 29 2011

Quinoa salad with roasted vegetables

Published by under Salads,Sides

Its been a long hiatus for me and I think I am finally getting back to my blog again. I have been getting a lot of requests for this recipe (you know who you are) and that in turn motivated me to start blogging again.

A simple easy side salad with Quinoa which can be served with anything from a summer barbeque to an elegant indoor dinner. Quinoa is gluten free and is therefore a goto side for entertaining when you have guests who watch their gluten. It is also packed with protein and pleases the carb watchers alike.

Quinoa salad with roasted vegetables

Quinoa salad with roasted vegetables

1 cup Quinoa
2 cups chicken broth/Vegetable broth/water
3 Tbsp + 1 tsp olive oil
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 green bell pepper
1 red bell pepper
1 medium zuchinni
1 medium onion
4 cloves of garlic
2 scallions, chopped
salt + Pepper

Preheat the oven to 400 F. Chop the vegetables(cut the peppers and onion lengthwise into 1/2 inch wide strips and the zucchini into 1/2 inch half moons.) and peel the garlic (leave them whole). Toss them with 1 Tbsp olive oil, some salt and pepper and roast them on a baking sheet for about 25 minutes. Remove from oven and when cool to handle give them a dice.

In a sauce pan on medium heat add 1 teaspoon olive oil and the quinoa and saute for a couple of minutes. Meanwhile heat the broth/water in the microwave and add it to the quinoa. Lower the heat and cook covered for about 20 minutes, until there is no liquid remaining. Allow the quinoa to cool. I use an organic pre-washed quinoa. Check the cooking instructions on the packaging to see if you need to rinse the quinoa before using it. If you do rinse it, please allow water to drain completely before adding to the oil.

In a small bowl, combine the lemon juice, Dijon mustard, salt, pepper and the 2 Tbsp olive oil to make the dressing. In a bowl, combine the quinoa, roasted vegetables, scallions and the dressing and toss well.


  • You can substitute lemon juice with vinegar.
  • Use any veggies you like.

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Feb 08 2010

Roasted Vegetable Frittata

Published by under Breakfast

I love making roasted vegetables as sides. So, I usually make a big batch and use the leftovers to make soup, frittata or pasta.

I had roasted onions, bell peppers, broccoli, zucchini, grape tomatoes and garlic. If you haven’t tried making roasted vegetables, you should give them a try. The sugars in the vegetables caramelize when roasted and they taste great. Just toss the vegetables with olive oil, salt and pepper and roast them on a cookie sheet at 350 degrees F for about 30 minutes.

Roasted Vegetable Frittata

Ingredients: Serves 4
2 cups chopped roasted vegetables
2 tsp olive oil
3 eggs
3/4 cup egg product (egg beaters)
1/2 cup milk
1/4 tsp cayenne pepper or hot sauce
salt & pepper

Heat a saute pan on medium heat. Add the olive oil and heat the vegetables through for about 5 minutes, stirring occasionally.

Meanwhile, in a bowl combine the eggs, egg product, milk, cayenne, salt and pepper. Beat until all ingredients are well mixed. Add the mixture to the vegetables and lower the heat to low. Using a silicone spatula gently mix the eggs and the vegetables. Cook on low heat for 4 minutes and then transfer the pan to a 350 degrees F, preheated oven. Bake for about 20 minutes.


  • You can use 3 egg whites instead of the egg product.
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