Always a Twist

Roasted Vegetable Quinoa Salad

Salads | November 7, 2016 | By

Roasted Vegetable Quinoa Salad

Thoughts and Inspiration: Here is my second eggplant recipe as promised.  This salad is full of texture and clean on the palate.  Quinoa is folded together with roasted vegetables and bright kale with a simple vinaigrette.  Enjoy!






Roasted Vegetable Quinoa Salad
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  1. 10oz package white button mushrooms, cleaned and quartered
  2. 1 medium eggplant, ½ inch diced
  3. 2 Tbsps olive oil
  4. 2 packed cups kale, chopped
  5. ¼ red onion, minced
  6. ½ cup uncooked quinoa
  1. 2 Tbsps extra virgin olive oil
  2. 1 tsp stone ground mustard
  3. ½ lemon, juiced
  4. Salt and fresh to taste
Roasting Vegetables
  1. Toss quartered mushrooms in a large bowl with 1 Tbsp olive oil, salt and pepper; place mushrooms on a baking sheet or baking dish so that they are in a single layer.
  2. Toss diced eggplant in a large bowl with 1 Tbsp olive oil, salt and pepper; place on a baking sheet as stated above.
  3. Roast both vegetables at 400F for 20-25 minutes.
  4. Remove from oven and allow to cool
  1. Cook quinoa according to package directions and allow to cool.
  2. Whisk together all dressing ingredients.
  3. In a large bowl, combine vegetables with cooked quinoa.
  4. Gently pour in dressing and toss all ingredients together.
Fun add-ins for your salad
  1. Sliced almonds
  2. Chopped walnuts
  3. Crumbled feta
Always a Twist


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