Roasted Veggie Quinoa Salad with Sweet Pomegranate Vinaigrette

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This recipe is simple, flavorful, slightly sweet and filling. I’ve always loved making large batches of quinoa salad to have for a few lunches. Scoop a cup of quinoa salad on a bed of spinach or kale for a beautiful meal.

This particular quinoa salad takes advantage of the produce currently in season such as butternut squash, brussel sprouts and of course juicy pomegranate. Feel free to replace with broccoli, cauliflower or any other vegetable of your choice.

Further Food Nutritionist Commentary:

This salad is the perfect filling meal! Staring with butternut squash which posts 437% of the daily Vitamin A intake. Vitamin A, also known as retinol and is responsible for vision in dim lights. The squash get its orange hue from the precursor Beta-Carotene which has antioxidant properties. Brussel Sprouts help us avoid chronic, excessive inflammation with the help of their glucosinolate content which help regulate the body's anti-inflammatory/inflammatory system. Quinoa is a great gluten-free alternative for those with gluten intolerance. It is also a complete protein which means it contains all 9 essential amino acids our body needs to sustain life. Quinoa even has more fiber than most grains. It doesn't stop there, the pomegranate dressing is loaded with antioxidants that prevents disease by prohibiting the oxidation of other molecules in the bodies. Go ahead and load up on Kate's star studded salad!

By Ale Zozos

Roasted Veggie Quinoa Salad with Sweet Pomegranate Vinaigrette

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Servings: 4

Ingredients

1 medium butternut squash (diced)

2 cups of brussel sprouts  (washed & sliced in half)

1 cup red quinoa

2 tablespoons extra virgin olive oil

2 cloves garlic

1 teaspoon salt

1 teaspoon pepper

1 tablespoon lemon juice

 

Dressing:

1/2 cup pomegranate juice (bottled or fresh)

1 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. On a baking sheet, place sliced brussels and squash. Drizzle olive oil, seasoning, and minced garlic.
  3. Pour lemon juice over veggies as well.
  4. Mix it all so they are evenly covered (honestly, i use my hands).
  5. Roast for about 40 minutes, or until squash is soft.
  6. While veggies are roasting, cook 1 cup of quinoa with 2 cups of water according to directions on package.
  7. For the dressing, whisk the ingredients together and allow to chill while preparing the salad.
  8. Pour over salad and mix.
Preheat oven to 400 degrees F. On a baking sheet, place sliced brussels and squash. Drizzle olive oil, seasoning, and minced garlic. Pour lemon juice over veggies as well. Mix it all so they are evenly covered (honestly, i use my hands). Roast for about 40 minutes, or until squash is soft. While veggies are roasting, cook 1 cup of quinoa with 2 cups of water according to directions on package. For the dressing, whisk the ingredients together and allow to chill while preparing the salad. Pour over salad and mix.

Nutrition Information

Per Serving:  Calories: 385; Total Fat: 17g; Saturated Fat: 1g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 614mg; Potassium: 579mg; Carbohydrate: 63g; Fiber: 9g; Sugar: 22g; Protein: 8g

Nutrition Bonus:  Vit A: 81%; Vit C: 78%; Iron: 17%

Did you know you can add Further Food Collagen to any recipe for an additional protein boost? Learn more here.

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