Soups & Salads
Roasted Vegetable Quinoa Salad
Prep Time: 15 min | Cook Time: 14 min | Servings: 6 | Calories: 177
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Prep Time
15 min
Cook Time
14 min
Servings
6
Calories
177
A savory salad made with a super food like quinoa is perfect as a light meal and is made with coarsely chopped grilled vegetables like mushrooms, zucchini as well as red and yellow bell peppers. Final touch: Toss in freshly chopped basil and Sargento® Shredded Reduced Fat 4 Cheese Italian with a light vinaigrette.
Ingredients
- 2 cups water
- 1 cup quinoa (about 6 ounces)
- 3 Tbsp. olive oil
- 1 Tbsp. white wine vinegar or sherry vinegar
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 cups coarsely chopped grilled vegetables such as red and yellow bell peppers, mushrooms and zucchini*
- 1 cup (4 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
- 1/2 cup chopped fresh basil leaves
- Lettuce leaves (optional)
Directions
- Combine water and quinoa in medium saucepan; bring to a boil over high heat. Reduce heat; cover and simmer until quinoa is tender and translucent, 12 to 14 minutes. Drain in fine mesh strainer; rinse with cold water, drain well. Transfer to large bowl.
- Stir in oil, vinegar, salt and pepper; mix well. Stir in vegetables; mix well. Stir in 3/4 cup cheese. At this point, salad may be chilled for up to 4 hours.
- Stir in basil just before serving. Serve over lettuce leaves, if desired. Top with remaining 1/4 cup cheese.
- *Available at many supermarket deli counters or use leftover cooked vegetables of your choice.
