November 26, 2012

Rainbow Roasted Veggies with Quinoa

This meal will literally brighten your day! With a huge color pop from the vegetable rainbow, it tastes just as great as it looks :) The flavor of the roasted veggies is enhanced even more with a subtle garlic-balsamic dressing. Feel free to play around and add other vegetables - mushrooms, zucchini and summer squash would be great too. The leftovers are just as delicious (I eat them cold like a quinoa salad) and would be great for take-along lunches too!


Vegan, gluten-free

Ingredients
1 cup dry quinoa
12 oz. cherry tomatoes
12 oz. asparagus
1/2 large red onion
2 bell peppers
Baby spinach, a few large handfuls
Drizzle of olive oil
Salt to taste

{For the dressing}
1 Tbsp. balsamic vinegar
2 garlic cloves, minced
1/2 tsp. dried basil (or fresh if you have it)
2 tsp. olive oil

Directions
Preheat oven to 425.
Cut asparagus into 2 inch pieces, and cut bell peppers and onion into 1 inch squares. Place on a large baking sheet. Add cherry tomatoes, and toss all veggies with olive oil to coat, then some salt.
Place in oven and roast for 20-25 minutes.
Meanwhile, rinse and drain quinoa. Cook according to package directions.
In a small bowl, whisk together all ingredients for the dressing and set aside.
When quinoa is done cooking, immediately place in a large bowl and toss with spinach. (The heat from the quinoa will lightly wilt the spinach.)
Pour dressing over quinoa and mix well to thoroughly combine. Add roasted vegetables, stir.

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16 comments:

  1. Such a colorful, stunning dish! This would be a great thing to make ahead of time and have as a lunchtime salad too. :)

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    1. Thanks Kiersten! YES! That would be so perfect for lunch. I gave up trying to decide whether I like this dish better hot or cold. Such a tough dilemma ;)

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  2. i'm not a fan of most of those veggies, but it is the most beautiful dish i've ever seen!

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  3. I just stumbled upon your blog and I am already in love. I tried this dish yesterday and it was great. There are so many other recipes I can't wait to try. I've already shared your page with several of my friends who are all equally excited!

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    1. Hey Stephanie, that's so awesome!! Makes my day hearing other people get excited about food too :) I'm glad you liked this recipe - would love to hear which other ones you try. Thanks for taking the time to leave a message and for sharing the site! Take care

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  4. I love your site and have tried and truly enjoyed many of your recipes...I made this for dinner tonight and my husband literally couldn't stop eating it! Thank you! Keep your awesome recipes coming!

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    1. Hi Stephie! Thanks so much for the sweet comments. I'm glad you're finding recipes here! And yay for husbands gobbling up their veggies!! :) Hope you find more recipes to enjoy.

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  5. Just made this for lunch. I had no cherry tomatoes, so I just chopped the Roma I had on hand and used the presliced pepper medley from the freezer. Everything else I made as directed, subbing the olive oil for grape seed since I was out. It was devoured!! I will definitely make this again. Thank you for the recipe.

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    1. Hi Amy! You're welcome! I'm so glad you tried it and liked it. Thanks for coming back to let me know! Take care :)

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  6. Not a fan of balsamic vinegar. Any recommendations for subs, or could I just leave it out entirely?

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    1. Hi Gloriana! (Beautiful name!) You could try red wine vinegar, but if you're not a fan of that either just leave it out and maybe use some fresh herbs for flavor. I'll keep thinking and see if I can come up with anything else!

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    2. Thanks! I left out the dressing entirely and shook some garlic powder over the veggies before roasting. Next time will add garlic to the roast, and also garlic powder and other dried herbs to the quinoa!

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    3. YUM!!! Your version sounds fantastic - I love garlic! Glad you were able to adapt it to make it work for you! :)

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  7. Hate to sound like a picky little kid, but I really don't care for asparagus. Would broccoli work okay as a substitute?

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    1. Ha! No worries, everyone has their own preferences :) I think broccoli would be a great substitute! Hope you enjoy!

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