ROASTED VEGETABLE QUINOA SALAD WITH GRIDDLED HALLOUMI
A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day
Provided by Katie Marshall
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
- Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
- Put a griddle pan over a high heat. When it's really hot, add the halloumi and griddle for 45-60 secs either side (you may need to do this in batches). Spoon the quinoa and vegetables onto plates and top with the halloumi and dressing.
Nutrition Facts : Calories 587 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
ROASTED VEGETABLE SALAD WITH QUINOA AND HALLOUMI
This roasted vegetable salad with halloumi and quinoa makes for a very satisfying lunch. You may want to save this quinoa and halloumi salad recipe for the next time you want a quick, warm, and healthy lunch or even a light dinner.
Provided by Alice | Skinny Spatula
Categories Lunch
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200° (390F). Line a baking tray with baking paper and place the red onion, courgette slices, and sweet pepper wedges on it.
- In a small bowl, mix 3 tablespoon of olive oil with the dried oregano, lemon zest, and crushed garlic. Season with salt and pepper. Drizzle over the veggies and toss to combine well.
- Spread the veggies in an even layer and roast for 20 minutes.
- Remove the tray from the love, toss all the veggies again, add the remaining 1 tablespoon of olive oil, and roast for another 10-15 minutes.
- Take the tray out again, drizzle the balsamic vinegar, and roast for another 5 minutes.
- In the meantime, toast the pine nuts in a dry-frying pan until slightly golden. Do the same with the sliced halloumi. It takes about 3-4 minutes to get that golden look.
- Take the vegetables out of the oven and transfer to a bowl or serving plate.
- Sprinkle the quinoa and pine nuts on top and add the grilled halloumi slices. Serve immediately.
Nutrition Facts : Calories 672 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 52 grams fat, Fiber 7 grams fiber, Protein 20 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 477 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
QUINOA SALAD WITH GRILLED HALLOUMI
Try this easy veggie salad for a great source of iron and enjoy as a light lunch or supper. It uses gluten-free quinoa for an extra dose of protein
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
- Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.
Nutrition Facts : Calories 603 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
ROASTED VEGETABLE SALAD
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 8 cups, 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
- Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
- Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.
ROASTED VEGETABLES SALAD
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
- Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.
- In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.
ROASTED VEGETABLE SALAD
For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.
Nutrition Facts : Calories 210 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 239mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
QUINOA & FETA SALAD WITH ROASTED VEGETABLES
Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Cook the quinoa following pack instructions, then drain really well and set aside.
- Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
- Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
- Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium
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- Heat a frypan over a high heat and grill haloumi slices for a couple of minutes each side until golden. Scatter the warm haloumi pieces over the salad.
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