Roasted Vegetable Quinoa Salad

Delicious and easy-to-make, this roasted vegetable quinoa salad is sure to be the star of your next gathering! Check out the recipe here for an extra burst of flavor.

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Course: Main Course, Salad

Cuisine: Vegetarian

Prep Time: 20

Cook Time: 35

Servings:

Calories: 197kcal

Ingredients

1 cup quinoa
2 cups chicken stock
2 Tablespoons olive oil divided
1 ear of corn
1 pint cherry tomatoes halved
1 bell pepper cored and cut into chunks
1 lb asparagus trimmed
salt and pepper
2 Tablespoons red wine vinegar
¼ cup mint leaves torn
2 Tablespoons parsley roughly chopped
6 oz feta cheese crumbles

Instructions

Preheat oven to 425°F
Combine quinoa and chicken stock in a small saucepan. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat, keep the lid on, and allow to sit for 10 more minutes. Fluff with a fork. Cool.
Meanwhile, drizzle corn, tomatoes, pepper and asparagus with 1 Tablespoon of olive oil. Season with salt and pepper. Place corn on a baking sheet and cook for 10 minutes. Add tomatoes and bell pepper and cook for 10 minutes more. Add asparagus and cook for 15 more minutes. Remove from oven and cool.
To make the dressing whisk together remaining 1 Tablespoon olive oil with 2 Tablespoons red wine vinegar. Season with salt and pepper to taste.
Carefully cut kernels from corn cob. Dice bell pepper. Cut asparagus into 1-inch pieces.
In a large bowl combine cooked quinoa, roasted vegetables, dressing, mint, parsley and crumbled feta. Stir until fully combined. Refrigerate until ready to serve.

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