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Farmer’s Quinoa Salad with Roasted Vegetables, Sunflower Seeds and Lemony Herb Vinaigrette

Fresh farmer's salad made of fluffed quinoa, spinach, lightly roasted carrots, red cabbage, asparagus, feta cheese, sunflower seeds, and a lemony herb vinaigrette. 
Difficulty: Easy
Time: 25-30 min
This dish is Gluten-Free & Vegetarian
Calories: 498 Fat: 5g Carbs: 45g Protein: 19g

Lightly roasting veggies gives them depth and sweetness that make them even tastier in this hearty bowl. Quinoa provides a nutrient-packed base for fantastically colorful summer vegetables and a lemony herb vinaigrette. Feta cheese tops the dish and adds the perfect salty balance. Let’s dig in!

Ingredients
Quinoa
Roasted sunflower seeds
Asparagus
Red cabbage
Parsley
Carrot
Spinach
Feta cheese
Lemony herb dressing

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Mince To cut a food into very small pieces.
Roast To cook food with dry heat in an oven or over a fire.

What you need

Medium pot with lid

Foil-lined baking sheet

Medium bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven to 400ºF. Wash and dry all produce. Remove top and peel from carrot and discard; then, thinly slice into rounds. Thinly slice red cabbage avoiding the hard inner core; discard core. Remove bottom inch from asparagus and discard; then bias slice into 1" pieces. Remove parsley leaves from stem and discard stems; then mince.

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Step 2: COOK QUINOA

Place quinoa, 1 ¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil, cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork and allow to cool completely. While quinoa is cooking, begin prepping the veggies (Step #3).

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Step 3: PREP VEGGIES

Place asparagus, red cabbage and carrot on foil-lined baking sheet, and add 2 Tbsp. oil and a pinch of salt and pepper. Toss with fingers to incorporate.

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Step 4: ROAST VEGGIES

Roast for 7-10 min until lightly cooked, the veggies should still be a little crisp. Remove from heat and allow to cool completely.

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Step 5: MAKE SALAD

Place quinoa, roasted veggies, spinach, parsley and lemony herb vinaigrette in medium bowl. Mix until incorporated.

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Step 6: PLATE YOUR DISH

Divide salad between two bowls, top with feta and sunflower seeds. Enjoy!