Roasted Vegetable Quinoa Salad
This simple and delicious quinoa salad from Hungry's Cafe in Houston has it all: organic veggies, a rockin' roasted garlic vinaigrette, and the protein of your choice! We went with grilled shrimp. :)
Ingredients
Vinaigrette
- ⅓ cup rice vinegar
- 2 lemons zested and juiced
- ¼ teaspoon cayenne pepper
- 4 roasted garlic cloves
- Kosher salt and black pepper
- 1 cup extra-virgin olive oil
Quinoa Salad
- 1 pound white organic quinoa
- 2 cups broccoli florets
- 1 medium zucchini cut into ½-inch cubes
- 1 red bell pepper cut into ½-inch cubes
- ½ small red onion thinly sliced
- 2 Tablespoons olive oil
- Garlic salt
- Black pepper
- 1 bunch Italian parsley chopped
Instructions
Prepare the Vinaigrette
- In a blender, combine the vinegar, lemon juice, lemon zest, cayenne pepper, roasted garlic, and a generous pinch of salt and black pepper. Puree until smooth. With the blender running, slowly stream in the olive oil. Season with salt and pepper.
Prepare the Quinoa Salad
- Rinse and drain the quinoa. Prepare according to the package instructions. Once cooked, transfer the quinoa to a rimmed baking sheet and spread in an even layer. Let cool completely
- Meanwhile, preheat the oven to 400 degrees. On a separate rimmed baking sheet, toss all of the vegetables with the olive oil and season with garlic salt and black pepper. Spread in an even layer and roast until the vegetables are tender and beginning to brown, 15 to 20 minutes. Let the vegetables cool.
- In a large bowl, combine the quinoa with the roasted vegetables, parsley, and some of the vinaigrette. Toss to coat and season with salt and pepper. Add more vinaigrette if needed. Enjoy!
Notes
Recipe courtesy of Hungry's Cafe.
Tried this recipe?Let us know how it was!