Roasted Vegetable and Quinoa Salad

We used this recipe today on Good Things Utah to showcase how delicious quinoa is.

1 cup Quinoa (either red or brown is fine, make sure it’s well rinsed)
1 roasted red pepper, chopped into 3/4″ juliennes (think stubby matchsticks)
1/4 cup artichoke hearts, minced
Garlic and Herb Vinaigrette Dressing
2 Tbs thinly sliced basil leaves (or 2 tsp dry basil)

Cook the quinoa in 2 cups simmering water over medium/medium-low heat until all the water is absorbed by the grain (20-30 minutes).

Combine the red pepper, artichoke hearts, quinoa, basil and dressing (you will have extra dressing).

Garlic and Herb Vinaigrette Dressing
1/4 cup lemon juice
1 garlic clove
1/4 cup red wine vinegar
1 Tbs chopped fresh oregano (or 1 Tsp dry)
1 Tbs chopped fresh rosemary (or 1 Tsp dry)
1/4 – 1/2 cup peanut oil

Combine lemon juice, garlic, vinegar, oregano and rosemary in a food processor, run the processor until the spices are chopped into relatively small pieces.

SLOWLY drizzle in the oil while the food processor is running. Start with teeny tiny amounts at first, and then continue to drizzle until all is added -it should take 1 to 2 minutes to add the oil if you’re adding it slow enough.

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