Here’s a side dish that can balance out all the decadent food that happens this season. I made this for a potluck lunch at work and while it wasn’t the most popular item on the table, (because I think people are afraid of quinoa) the people who did try it went back for seconds and asked me for the recipe. That’s a successful recipe in my book. Plus I could eat the whole thing all by myself. I like it that much. It can be served hot or cold making even easier for potlucks.
Quinoa and Roasted Vegetable Salad
- 1 cup quinoa, rinsed
- 2 cups assorted cubed vegetables (I used a couple of sweet potatoes, a bunch of radishes, and turnips.)
- juice from 1 lemon
- 3 tablespoons olive oil, separated
- 1/4 teaspoon each, salt & pepper
- 1 thinly sliced scallion, whites and greens included
Prepare the dressing by combining the lemon juice and 2 tablespoons of olive oil plus some salt and pepper to taste in lidded jar. Set aside or refrigerate for when you are ready to serve.
Combine the quinoa with 2 cups of cold water in a medium saucepan. Bring to a boil, uncovered. Once boiling reduce heat to simmer cover with a tightly fitting lid and cook for 15 minutes or until the water has been absorbed. Turn off heat and allow to sit for 5 minutes before fluffing with a fork. Transfer quinoa to your serving dish. (A 1.5 quart casserole dish is the perfect size.)
While the quinoa is cooking toss the cubed vegetables in one tablespoon of olive oil, season with salt and pepper, then roast in the oven at 425° F for 20 minutes. Stir the vegetables a couple of times while they are roasting for even cooking. When the vegetables are soft, spoon over the quinoa and then top with the sliced scallions.
If you are serving this dish right away, shake the dressing in the jar then pour it over the vegetables. Toss to coat the vegetables with the dressing evenly. To serve later, refrigerate the dish and the dressing separately.