Healthy New Canaan Recipe – Lemony Roasted Vegetable & Quinoa Salad

IMG_2160Lemony Roasted Vegetable & Quinoa Salad

Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition  and author of a Moment in a Busy Life blog. This recipe is a delicious combination of flavors provides plant-protein from the quinoa and nuts, healthy fat from the oil and nuts, and plenty of nutrition from the vegetables. Roasting the lemons deepens the flavor and you can do that while you roast the veggies.

Serves 4

1½ pounds vegetables (try Brussels sprouts, cauliflower, carrots, anything with crunch)
olive oil spray
1 tablespoon dried thyme
salt & pepper

1 cup dry quinoa
2 cups vegetable broth

⅓ cup chopped pistachios

4 cups arugula or other salad greens

½ cup Roasted Lemon Vinaigrette (see recipe below)
Preheat oven to 400°.

Wash, trim as needed and cut vegetables into similar-sized chunks. Spread out in a single layer on a cookie sheet. Spray with olive oil, season with dried thyme, salt & pepper. Roast, stirring occasionally, until vegetables are browned and tender, about 30 minutes.

Meanwhile, prepare quinoa according to package directions, substituting vegetable broth for water.

Toast pistachios in a small saute pan over medium heat, keeping a close eye so they don’t burn.

Toss salad greens with half of the dressing, then pile onto 4 salad plates. Combine roasted vegetables and cooked quinoa in a large bowl, and toss with the remaining dressing. Mound vegetables on top of salad greens and sprinkle with pistachios.

Roasted Lemon Vinaigrette
makes about ½ cup dressing

2 large lemons
1 teaspoon plus 3 tablespoons extra-virgin olive oil
salt
2 teaspoons honey
Preheat the oven to 400°.

Halve the lemons crosswise and remove the seeds. Place lemons in a glass baking dish and drizzle with 1 teaspoon of olive oil. Turn cut-side down and roast until tender and slightly golden, about 25 – 45 minutes depending upon the size of the lemons. Let cool.

Squeeze the juice and the pulp into a small bowl. Add any juice from the baking dish along with the salt and honey. Add the remaining 3 tablespoons of olive oil slowly, whisking constantly until combined.

Download the printable Lemony Roasted Vegetable & Quinoa Salad PDF

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Recipe Name: Lemony Roasted Vegetable & Quinoa Salad Author: Review Date: Recipe Description: This recipe is a delicious combination of flavors provides plant-protein from the quinoa and nuts, healthy fat from the oil and nuts, and plenty of nutrition from the vegetables. Roasting the lemons deepens the flavor and you can do that while you roast the veggies. Ingredients: 1½ pounds vegetables (try Brussels sprouts, cauliflower, carrots, anything with crunch) olive oil spray 1 tablespoon dried thyme salt & pepper 1 cup dry quinoa 2 cups vegetable broth ⅓ cup chopped pistachios 4 cups arugula or other salad greens ½ cup Roasted Lemon Vinaigrette Directions: Preheat oven to 400°. Wash, trim as needed and cut vegetables into similar-sized chunks. Spread out in a single layer on a cookie sheet. Spray with olive oil, season with dried thyme, salt & pepper. Roast, stirring occasionally, until vegetables are browned and tender, about 30 minutes. Meanwhile, prepare quinoa according to package directions, substituting vegetable broth for water. Toast pistachios in a small saute pan over medium heat, keeping a close eye so they don’t burn. Toss salad greens with half of the dressing, then pile onto 4 salad plates. Combine roasted vegetables and cooked quinoa in a large bowl, and toss with the remaining dressing. Mound vegetables on top of salad greens and sprinkle with pistachios. Roasted Lemon Vinaigrette makes about ½ cup dressing 2 large lemons 1 teaspoon plus 3 tablespoons extra-virgin olive oil salt 2 teaspoons honey Preheat the oven to 400°. Halve the lemons crosswise and remove the seeds. Place lemons in a glass baking dish and drizzle with 1 teaspoon of olive oil. Turn cut-side down and roast until tender and slightly golden, about 25 – 45 minutes depending upon the size of the lemons. Let cool. Squeeze the juice and the pulp into a small bowl. Add any juice from the baking dish along with the salt and honey. Add the remaining 3 tablespoons of olive oil slowly, whisking constantly until combined.
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