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Quinoa Salad Recipe on 100 Days of Real Food
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Quinoa Salad with Roast Vegetables, Feta, and Herbs

From How to Celebrate Everything by Jenny Rosenstrach
CourseSalads, Sides
CuisineAmerican
MethodFreezer Friendly
DietEgg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Prep Time 25 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 50 mins
Servings 4 people

Ingredients

Quinoa Salad

  • 5 carrots washed, peeled, and halved lengthwise if on the thicker side
  • 1/2 fennel bulb cored and sliced into thin rounds, about 1⁄4 thick
  • 4 tablespoons olive oil divided
  • 1/2 teaspoon coriander
  • salt kosher
  • pepper to taste (freshly ground)
  • 5 beets any color, ends trimmed, wrapped in foil
  • 1 onion sliced (about 1 3⁄4 cup )
  • 1 cup quinoa
  • 1 tablespoon butter
  • 1 cup feta cheese crumbled
  • 3 tablespoons pepitas or pistachios
  • 2/3 cup vinaigrette dressing recipe follows
  • 2 tablespoons mint fresh, chopped
  • 2 tablespoons parsley fresh, flat-leaf, chopped

Basic Vinaigrette (makes 2⁄3 cup)

  • 2 teaspoons Dijon mustard
  • 1/4 cup white balsamic vinegar or red wine or apple cider vinegar
  • 1 tablespoon shallot minced
  • 2 teaspoons lemon juice freshly squeezed
  • 1/4 teaspoon honey
  • salt kosher
  • pepper to taste (freshly ground)
  • 1/3 cup olive oil

Instructions

Quinoa Salad

  • Preheat the oven to 400°F. Line a roasting pan with foil.
  • In the prepared pan, toss the carrots and fennel with 2 tablespoons of the olive oil, the coriander, and salt and pepper. Place in the oven along with the foil-wrapped beets, and roast until the carrots are tender, golden, and lacquered but not burned, and the fennel is tender, about 30 minutes. Keep the beets in for another 20 to 30 minutes, or until a knife easily slips through one. Allow to cool, then peel and quarter.
  • Meanwhile, in a medium skillet cook the onion in the remaining 2 tablespoons olive oil over low heat until caramelized and brown (but not burned), about 25 minutes. While it cooks, bring 2 cups water to a boil in a medium pot. Add the quinoa, stir, and cover with a tight-fitting lid. Reduce the heat and cook for 13 to 15 minutes, until all of the water has been absorbed. Fluff with a fork and remove to a bowl. Toss in the butter right away. Let cool.
  • In a large bowl, toss the quinoa, carrots, beets, fennel, onion, feta, pepitas, and vinaigrette. Top with the herbs and season with salt and pepper.

Basic Vinaigrette

  • Add the mustard, vinegar, shallot, lemon juice, honey, and salt and pepper to a small jar and shake vigorously. (Or whisk together in a small bowl.) Add the olive oil and shake or whisk again until emulsified.

Notes

* Can be tree nut/peanut free if pistachios are omitted.
Nutrition Facts
Nutrition Facts
Quinoa Salad with Roast Vegetables, Feta, and Herbs
Amount Per Serving
Calories 910 Calories from Fat 639
% Daily Value*
Fat 71g109%
Saturated Fat 17g106%
Cholesterol 41mg14%
Sodium 630mg27%
Potassium 1105mg32%
Carbohydrates 57g19%
Fiber 10g42%
Sugar 17g19%
Protein 17g34%
Vitamin A 13330IU267%
Vitamin C 19.5mg24%
Calcium 284mg28%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.