Looking for a nutritious meal that’s bursting with flavor? Try this wonderful Roasted Veggie Wacky Salad, featuring quinoa.
This colorful dish combines the nutty flavor of quinoa with sweet roasted beets and carrots, all tossed with a tangy maple-lemon dressing. Served over our popular Wacky Salad greens, it makes a perfect lunch or side dish for 4 people.
Easily substitute the quinoa with your favorite rice or small grain. It would be great with whole oats or whole berry wheat.
All ingredients for this nutritious salad are available right here at The Greensted in downtown Zumbrota! Stop by to pick up quinoa, fresh local vegetables, and our Wacky Salad mix.
Tip: For a complete meal, add shredded cheese and roasted sunflower seeds for extra protein and crunch!
Ingredients
- 1 cup Quinoa
- 2 large beets or 3-4 medium
- 3 carrots
- 2 Tablespoons Olive Oil
- 6 oz Wacky Salad
- 1/2 cup Olive oil
- 1/4 cup lemon juice
- 1/3 cup maple syrup
Instructions
- Place the quinoa in a sauce pan with 1.5 cups water, and a pinch of salt. Bring to a boil, reduce heat and simmer with lid on for 20 minutes - or until soft/chewy. Cool and refrigerate.
- Heat the oven to 375 degrees. Scrub the beets and carrots. Cut into small dice-sized pieces. Toss with 2 tablespoons olive oil and place on a baking sheet. Roast for about 30 minutes until slightly browned. Turn half way through cooking. Cool and refrigerate.
- To make the dressing: whisk the ingredients until emulsified - can use a blender.
- To serve: Toss the cooked grain and veggies separately in the dressing. Plate the Wacky Salad greens, top with the veggies and grain. Drizzle extra dressing over the top.
- Optional: add shredded cheese and/or roasted and salted sunflower seeds