Best 6 Quinoa Feta Salad With Roasted Vegetables Recipes
In this article, we are presenting you with the most delectable recipe for a Quinoa Feta Salad with roasted vegetables that will bring a vibrant and healthy twist to your meals. This dish combines the goodness of quinoa, featuring its nutty flavor and protein-rich composition, with crumbled feta cheese, tender roasted vegetables and a tangy dressing. We will guide you through the process of creating this colorful and flavorful salad, highlighting each step with detailed instructions and helpful tips to ensure a perfect result. Get ready to tantalize your taste buds with this delightful recipe that delivers both nutrition and gastronomic pleasure.
Let's cook with our recipes!
QUINOA & FETA SALAD WITH ROASTED VEGETABLES
Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Cook the quinoa following pack instructions, then drain really well and set aside.
- Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
- Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
- Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium
QUINOA WITH ROASTED VEGGIES AND FETA
When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.-Julie Piasecki, Franklin, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool., Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.
Nutrition Facts : Calories 193 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 460mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED VEGGIE & QUINOA SALAD
Quick, simple and packed with satisfying protein and fiber, this salad makes a perfect lunch or easy one-dish dinner.
Provided by Victoria Seaver, M.S., RD
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Combine greens, roasted vegetables and quinoa; drizzle with vinaigrette. Top the salad with feta and sunflower seeds.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.3 g, Cholesterol 8.3 mg, Fat 18.1 g, Fiber 8.7 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 381.1 mg, Sugar 7.8 g
QUINOA SUMMER SALAD WITH FETA
This a great healthy side dish or a quick lunch, if you have more than one serving.
Provided by Elizabeth
Categories Salad Grains Quinoa Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
- Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 30.8 g, Cholesterol 25.1 mg, Fat 11.9 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 4.7 g, Sodium 911.7 mg, Sugar 2.3 g
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED VEGGIE QUINOA SALAD RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, cherry tomato, red onion, corn, lemon, olive oil, garlic salt, pepper, quinoa, apple cider vinegar, fresh parsley
Provided by Betsy Carter
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 793 calories, Carbohydrate 120 grams, Fat 24 grams, Fiber 14 grams, Protein 25 grams, Sugar 5 grams
Tips:
- Choose the best quinoa: For the perfect texture, opt for tricolor quinoa or a blend of quinoa varieties.
- Roast vegetables to perfection: Toss vegetables in a mixture of olive oil, salt, and pepper before roasting. For even cooking, cut vegetables into uniform sizes.
- Make a flavorful dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, and herbs for a tangy and aromatic dressing.
- Assemble the salad: Combine cooked quinoa, roasted vegetables, feta cheese, and herbs in a large bowl. Drizzle the dressing over the salad and toss to coat.
- Serve immediately or chill: Enjoy the salad fresh or refrigerate it for a chilled side dish.
Conclusion:
Quinoa Feta Salad with Roasted Vegetables is a delightful and versatile dish that offers a perfect balance of flavors and textures. With the protein-packed quinoa, roasted vegetables, creamy feta cheese, and tangy dressing, this salad is a wholesome and satisfying meal. Whether served as a main course or a side dish, it's sure to impress your taste buds. So next time you're looking for a healthy and flavorful dish, give this Quinoa Feta Salad a try – it's a culinary journey you won't regret!
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