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Рецепт Winter Salad of Roasted Vegetables and Quinoa

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1 голос | 3151 визит

A colorful salad choke full of winter vegetables, pomegranate and quinoa.

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Порций: 4
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Ингредиенты

Cost per serving $2.18 view details
  • 2 cups brussel sprouts cleaned and halved, about 10-12 pieces
  • 1/2 a small squash. I used Kuri
  • Arils of 1/2 medium pomegranate
  • handful of baby leaves. spinach or kale
  • 1 cup white quinoa cleaned, rinsed cooked in 2 cups of water or broth
  • 1 small bunch green onions, sliced
  • 8-10 pieces chestnuts or 1/2 cup walnuts
  • 1 tbsp olive oil to brush the veggies
  • Dressing
  • 2 tablespoon hazelnut or extra virgin olive oil
  • 1/3 cup orange juice
  • juice from 1 lemon
  • 2 teaspoon agave nectar
  • juice extracted from 2 inches of ginger ( see instructions)
  • salt and pepper

Инструкции

  1. 1.Lightly coat the brussel sprouts, squash and chestnuts and roast in a 400 F oven for 20 minutes. Cut the squash into 2 inch cubes and shell the chestnuts. Set aside and keep warm.
  2. 2.Cook the quinoa in 2 cups of water or broth after throughly rinsing in cool water and carefully straining. Keep aside and cool slightly.
  3. for the dressing
  4. 1.In a small food processor, run 2 inch piece ginger with orange juice. Strain it through a small sieve and extract as much liquid as you can without the pulp.
  5. 2.In a large mixing bowl add the ginger/oj juice blend, lemon juice, agave, oil, salt and pepper and blend .
  6. 3.Add the quinoa to the dressing so it soaks the dressing followed by the roast veggies.
  7. 4.Just before serving toss the greens, sliced spring onions and pomegranate arils.

Nutrition Facts

Amount Per Serving %DV
Serving Size 239g
Recipe makes 4 servings
Calories 304  
Calories from Fat 97 32%
Total Fat 10.92g 14%
Saturated Fat 1.36g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 128mg 5%
Potassium 882mg 25%
Total Carbs 44.24g 12%
Dietary Fiber 6.3g 21%
Sugars 11.25g 8%
Protein 9.91g 16%
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