Spices inward My DNA
Wednesday, June 10, 2020
Balsamic Roasted Vegetable Quinoa Salad with Feta and Arugula
Penulis Herizuki
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
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.
Make the dressing. In a modest bowl, combine the garlic, dijon, balsamic, olive fossil oil, salt, and pepper. Whisk to combine. Set aside.
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.
Serve alongside extra chopped basil in addition to feta!
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