Roasted Vegetable Quinoa Salad

Makes 4 servings (1 1/2 cups per serving)

Ingredients

Salad: 

  • ½ cup red bell pepper, quartered 
  • ½ cup yellow bell pepper, quartered 
  • 1 cup zucchini, cut lengthwise in ½ inch strips 
  • 12 asparagus spears, trimmed 
  • 1 cup mushrooms 
  • 1 Tbsp. olive oil 
  • 1 ½ cups cooked quinoa 
  • 2 Tbsp. feta cheese (less than 20% milk fat), crumbled 
  • 2 Tbsp. pumpkin seeds 

Vinaigrette Dressing:

  • 1 Tbsp. apple cider vinegar 
  • ½ tbsp. maple syrup 
  • 1 tsp. Dijon mustard 
  • Dash of salt and pepper 
  • 1 Tbsp. water, to thin 

Preparation

  1. Preheat oven to 350°F.
  2. Toss vegetables in olive oil and lay on a tin foil lined pan. Roast the veggies for 15-20 minutes, stirring halfway through cooking time for even roasting.
  3. Prepare the vinaigrette by combining all ingredients in a mason jar. Seal and shake to mix thoroughly.
  4. Combine the cooked vegetables with quinoa, feta cheese, pumpkin seeds and dressing. Serve warm.

Nutritional analysis per serving: 189 calories, 8 g fat, 8 g protein, 23 g carbohydrate (19 g available carbohydrate), 5 g fibre, 155 mg sodium

My Viva Servings: 1 grain, 0 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy