Description
A hearty, nutritious salad featuring fluffy quinoa, caramelized roasted vegetables, and creamy goat cheese, tossed in a zesty lemon-herb vinaigrette.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 4 ounces goat cheese, crumbled
- 1/4 cup chopped fresh parsley
- For the vinaigrette: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato, bell pepper, and zucchini with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly browned.
- While vegetables roast, combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
- Whisk together olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl to make the vinaigrette.
- In a large bowl, combine cooked quinoa, roasted vegetables, crumbled goat cheese, and parsley. Drizzle with vinaigrette and toss gently to combine. Serve warm.
Notes
You can customize the seasonings to taste.