Quinoa Salad with Mustard Roasted Vegetables

Quinoa is my new favorite superfood. It is a protein-rich seed with a fluffy, slightly crunchy texture and somewhat of a nutty flavor. Although some consider it to be a grain, it is actually a relative to spinach and swiss chard, which is why some people eat it on Pesach. It is similar to couscous, with a chewier texture and more health benefits.

Much Thanks to GKC friend Chanie for sharing the recipe.

Chanie Apfelbaum keeps Busy in Brooklyn, blogging about her cooking, crafting and coping adventures. She combines her love of writing, photography and design to bring you original dishes and crafts that your whole family will enjoy.

Quinoa Salad with Mustard Roasted Vegetables

2 cups quinoa, rinsed until water runs clear, drained well
3 cups chicken stock
1 tsp salt
1 tbsp olive oil

Mustard Roasted Vegetables:

1 yellow zucchini, chopped
1 green zucchini, chopped
1 small red onion, diced
1 orange pepper, chopped
1 container cherry tomatoes
2 cloves garlic, crushed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp mustard seeds
1 tbsp dijon mustard
kosher salt, to taste
freshly ground pepper, to taste

1 tbsp olive oil
juice of 1/2 lemon
salt and pepper, to taste

For Quinoa: Heat up a pot with 1 tbsp olive oil. Add rinsed quinoa and saute for a few minutes until toasted and fragrant.
In a separate pot, boil broth with 1 tsp of salt. Add broth to quinoa. Simmer, covered, on a low flame, for 15 minutes.
Fluff with a fork.

For Roasted Vegetables: Preheat oven to 400 degrees. Mix vegetables with garlic, oil, balsamic, mustard seeds, mustard, salt and pepper. Spread vegetables out on a baking sheet. Roast for 25-30 minutes, stirring every 10 minutes, until crisp-tender and tomatoes have burst (you can help them along by pressing gently with a fork).
Combine quinoa with vegetables and their juices. Mix in olive oil, lemon juice, salt and pepper.

For Passover: Substitute Passover Mustard for Dijon Mustard and omit mustard seed.

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