A beautiful, hearty and healthy salad that is great for weekly meal prep or easy weeknight dinners. Fresh roasted veggies, quinoa for extra protein, feta and pine nuts.
1/2tablespoonsbalsamic glazejust enough to dress the salad
salt
pepper
Instructions
For The Quinoa:
Place your quinoa in a sieve and rinse under cold water for 1-2 minutes. Place quinoa, water and salt in a small saucepan and heat over medium to high heat.
Once the quinoa is boiling, reduce heat and simmer for 15-20 minutes, until the water has absorbed.
Use a fork to fluff up the quinoa.
For The Roast Vegetables:
Preheat oven to 400°F.
Place the beetroot in a small bowl and add a dash of olive oil, and season with salt and pepper. Place in a baking tray and bake for 40-45 minutes.
Repeat the same step with the carrot and onion, and bake in the oven for 30 minutes.
Finally, repeat again with the zucchini, and place in the oven for 15 minutes. You can put the zucchini on top of the carrots and onion.
Assemble the Salad:
Add your spinach/baby kale/arugula to a large salad bowl. Top with the cooked quinoa and roast vegetables.
Finish up by scattering the pine nuts and feta onto the salad and drizzle with the balsamic glaze.