Roasted Harvest Medley with Quinoa
A flavorful and nutritious salad featuring a medley of roasted vegetables, hearty quinoa, and a tangy lemon vinaigrette. Packed with vitamins and minerals, this gourmet dish is perfect for a light lunch or as a vibrant side dish for any occasion.
ingredients
- 1 small butternut squash, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, seeded and diced
- 1 red onion, thinly sliced
- 1 cup Brussels sprouts, halved
- 1 cup cooked quinoa
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 4 cups mixed greensFor the Lemon Vinaigrette:
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/4 cup extra virgin olive oil
- Salt and black pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large baking sheet, spread the butternut squash, carrots, bell pepper, red onion, and Brussels sprouts in a single layer. Drizzle with olive oil, sprinkle with dried thyme, salt, and pepper. Toss gently to coat the vegetables evenly.
- 3.
Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and lightly caramelized. Toss the vegetables halfway through for even cooking.
- 4.
While the vegetables are roasting, prepare the lemon vinaigrette by whisking together lemon juice, Dijon mustard, minced garlic, olive oil, salt, and pepper in a small bowl. Set aside.
- 5.
In a large serving bowl, combine the cooked quinoa and mixed greens. Add the roasted vegetables on top.
- 6.
Drizzle the lemon vinaigrette over the salad and gently toss everything together until well coated.
- 7.
Serve the gourmet roasted vegetable and quinoa salad as a main course or as a side dish for a delicious and wholesome meal.
