Wednesday, June 10, 2020

Balsamic Roasted Vegetable Quinoa Salad with Feta and Arugula

Spices inward My DNA





Ingredients



For the salad




  • ii
    modest/medium yellowish crush, diced


  • two
    minor/medium zucchini, diced


  • one
    cherry bell pepper, diced


  • 1
    yellow bell pepper, diced


  • 2
    cloves garlic, minced


  • three
    tablespoons
    balsamic vinegar


  • ane
    tablespoon
    olive crude oil


  • one/two
    teaspoon
    dijon mustard


  • i/four
    teaspoon
    common salt


  • one/4
    teaspoon
    pepper


  • vi
    cups
    cooked quinoa (most one¼ cups dry out)


  • ane/2
    cup
    pino nuts, toasted (I just toast them inward a dry out skillet over medium-depression rut)


  • ane/2
    cup
    crumbled feta, plus extra for serving


  • two
    cups
    arugula


  • ii
    tablespoons
    chopped fresh basil, addition extra for serving




For the dressing




  • i
    clove
    garlic, minced


  • ane/two
    teaspoon
    dijon mustard


  • ii
    tablespoons
    balsamic vinegar


  • ane
    tablespoon
    olive fossil oil


  • ane/four
    teaspoon
    salt


  • 1/four
    teaspoon
    pepper





Instructions





  1. Preheat oven to 400℉. Add mash, zucchini, too peppers to a big baking canvas. Add garlic, balsamic, olive oil, dijon, table salt, in addition to pepper to a small bowl in addition to stir to combine. Add to the veggies too toss to coat. Roast for 25 minutes or until tender as well as gold on the edges. Set aside to cool slightly.




  2. Make the dressing. In a modest bowl, combine the garlic, dijon, balsamic, olive fossil oil, salt, and pepper. Whisk to combine. Set aside.




  3. Add quinoa to a large bowl. Once veggies have cooled slightly, add together to the quinoa. Add the toasted pine nuts, feta, arugula, too basil as well as toss to combine. Add the dressing together with toss to coat.




  4. Serve alongside extra chopped basil in addition to feta!









EmoticonEmoticon