Wednesday, July 24, 2013

Recipe - Quinoa Salad with Roasted Broccoli, Tomatoes, Mushrooms and Feta

I'm going to have a long day on Thursday, and I know I'll be exhausted by the time I get home. I know I won't want to deal with cooking dinner, and rather than resort to ordering Chinese takeout (guilty of that last week), I cooked a double portion last night. I made a delicious quinoa salad that used a ton of veggies. I added roasted shrimp to mine, but you can add whatever you would like.

Recipe: Quinoa Salad with Roasted Broccoli, Tomatoes, Mushrooms and Feta
Adapted from: Annie's Eats
Servings: 3

3/4 cup quinoa (I only had a little over 1/2 cup left and just made do with that)
1.25 cups vegetable stock
2 small heads broccoli florets, chopped into bite size pieces
6 medium mushrooms, sliced
1 pint grape tomatoes, halved
1 tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
3 oz feta (either crumbled, or even better - from a block of brined feta and sliced into cubes)
Fresh herbs

Preheat oven to 400 F. Line a large sheet pan with foil.

Put quinoa in a metal strainer, set over a bowl. Cover with warm water, so the quinoa is floating in it, but still contained in the strainer.

Put the broccoli, mushrooms and tomatoes on the lined pan (keep them in separate sections) and drizzle with olive oil. Sprinkle with salt and pepper. Sprinkle the minced garlic over the tomatoes. Cook for 20-25 minutes, until everything is cooked and caramelized.

After the quinoa has been soaking 5-10 minutes, remove strainer from the water, and run under warm water for 15 seconds. Let sit for 1 minute to train a bit, then dump the whole thing into a small pot. (If this process sounds weird to you, just cook your quinoa however you would like. I just like doing it this way to make the soaking/rinsing process easier.) Add vegetable broth to the pot, and cover with lid. Turn heat to high, once it comes to a boil, turn heat to low and simmer for 15 minutes. Check to make sure all of the liquid has been absorbed, and then put the lid back on.

Fluff the quinoa with a fork. Dump it into a large bowl. Add any chopped fresh herbs, if desired. I used some dill and parsley. Pour in the cooked veggies, making sure to scrape off all of the bits of garlic. Add the feta, and toss together. Taste to see if you need extra seasoning.

Nutritional Info: (per serving)
341 calories
13 g fat
44 g carbs
8.9 g fiber
16.9 g protein

I think that's pretty darn healthy for a simple salad. I had mine with 11 medium-sized roasted shrimp, a piece of crusty bread on the side, and an ear of corn.

Quinoa mixed with herbs and feta

Roasted vegetable goodness

Roasted veggies added to quinoa mixture

All mixed up

Roasted shrimp on top