Quinoa and Roasted Vegetable Salad

I originally wanted wheat berries to make this salad but the grocery store didn't have any so I decided to to try using quinoa instead. I'd been reading about how good quinoa is on a few other blogs recently & that peaked my interest to try it.

The quinoa worked really well in this warm salad. It really has a wonderful texture which stands up nicely to the soft roasted vegetables & cheese. This is one of those dished that you could really do with almost any vegetables that are in season. You could also serve it either warm like we did or at room temperature. The beets were especially good in it & pair well flavor-wise with the feta, lemon & mint.

Quinoa and Roasted Vegetable Salad

1/2 c quinoa
5 small beets, peeled & quartered
3 large cipollini onions, peeled & quartered
1 large summer squash, cut into large pieces
olive oil
kosher salt
1 t lemon juice
1 t red wine vinegar
3 T olive oil
salt & pepper to taste (go light on the salt if you have a salty feta)
2 oz feta
1 T fresh mint, chopped

Cook your quinoa according to the directions & set aside. (We used our rice cooker & it came out beautiful.)

Preheat oven to 400 F.

Put the beets, onion and squash into a small roasting pan. Coat with a little olive oil & sprinkle with salt. Roast in the oven until soft, about 30 minutes.

Whisk the lemon juice, vinegar, olive oil, salt & pepper together.

Mix the roasted vegetables with the quinoa. Toss with dressing. Plate and sprinkle with feta and mint.

Serves 2 as a light meal or side dish

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