ROASTED VEGETABLE AND QUINOA SALAD

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Per serving: 270 calories, 15g fat, 3.5g saturated fat, 150mg sodium, 28g carbohydrates, 5g fiber, 4g sugars, 8g protein

Read more: http://www.livestrong.com/recipes/roasted-vegetable-quinoa-salad-3/#ixzz2163bWmOt

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Ingredients

  • 1 cup Zucchini
  • 1 cup Yellow Squash
  • 1 cup Squash Butternut
  • 5 1/2 oz Bell Pepper, Red
  • 2 tbsp Olive Oil
  • 1 cup Quinoa, Cooked
  • 2 cups Baby Spinach
  • 1/3 cup Crumbled Goat Cheese
  • 1/4 cup Pine Nuts
  • 1 tbsp Balsamic Vineger
  • Read more: http://www.livestrong.com/recipes/roasted-vegetable-quinoa-salad-3/#ixzz2163PskwR

Preparation

Step 1

ngredients:
For the salad:
1 cup zucchini (cut into bite-sized pieces)
1 cup yellow squash (cut into bite-sized pieces)
1 cup butternut squash (cut into bite-sized pieces)
1 red bell pepper (cut into medium-sized strips)
1 tablespoon olive oil
1 cup quinoa, cooked
2 cups baby spinach
1/3 cup goat cheese, crumbled
1/4 cup pine nuts
Salt and pepper, to taste

For the dressing:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Directions:
Preheat oven to 400 degrees F. Toss the zucchini, yellow squash, butternut squash, and red bell pepper strips in the olive oil, salt, and pepper. Place onto a baking sheet in a single layer and bake for 20 minutes, flipping once halfway through (if the vegetables are not cooked after 20 minutes, allow them to cook for another 5 minutes). Mix the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Combine the quinoa, spinach, and roasted vegetables in a large bowl. Toss the dressing into the salad. Top with crumbled cheese and pine nuts.

Makes 4 servings

Read more: http://www.livestrong.com/recipes/roasted-vegetable-quinoa-salad-3/#ixzz2163WMpL7

View complete recipe