Roasted Vegetable Quinoa with Parsley Vinaigrette

This recipe is one of my favorite go to meals when life gets busy.  On the weekends I soak and cook a huge batch of quinoa or millet and roast a huge batch of seasonal vegetables to keep on hand for easy meals.  With just these two foods I can make salads, wraps, sandwiches, sushi, or casseroles.  It is really helpful when you get home at dinner time and your family is hungry NOW.

I love making my own dressings and I honestly can say that I have not purchases store dressing in years.  I love that you can create flavors that you would never find on the grocery shelves, the ingredients are fresh, and I can control what I put into them (no junky chemicals).  I want to know exactly what I am eating as much as possible.  Dressing is so easy to make, simply toss all of the ingredients into a blender (I love using my magic bullet for this because it is small and less to clean) and bam…homemade dressing that will last for a few days in the fridge.

A quick dressing can make something as basic as quinoa and roasted vegetables a tasty meal.  It will look like you planned that meal all along.  I have not only been using the dressing on this dish but also on my lettuce salads for lunch and just love it.  I recently did a post on how parsley should not just be used as a garnish.  Parsley (and all herbs for that matter) have so many wonderful health benefits.  Why not find as many ways as possible to incorporate it into your diet?

This meal has so many variations you could try.  Instead of quinoa you can substitute pasta or couscous.  Toss in roasted shrimp or chicken if you are into that sorta thing.  My husband loves this version with pasta and shrimp.  Oh the possibilities.  What are your favorite quick meals on a busy weeknight?

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Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Author Sara

Ingredients

• 2 Cups cooked Quinoa
• 4 Cups 1 inch diced vegetables of choice I used mushrooms, zucchini, eggplant, onions, and red peppers
• 1 Tbsp coconut oil
• 1/2 tsp salt
• 1/4 cup feta cheese I use raw goat milk feta *optional
• Dressing:
• 1/4 cup apple cider vinegar
• 3 Tbsp dijon mustard
• 1/2 cup parsley leaves
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup olive oil
• 2 tbsp nutritional yeast *optional

Instructions

1. For the vegetables, preheat the oven to 400 degrees. Coat the diced vegetables in coconut oil and salt.
2. Roast in the oven for 20-30 minutes until all the vegetables a tender.
3. While the vegetables are roasting blend all of the dressing ingredients in a blender until smooth and combined.
4. Toss together the quinoa and roasted vegetables.
5. Mix in some of the dressing or top it which as much dressing as you would like.
6. Sprinkle with feta cheese (omit or use vegan cheese as desired).
7. Serve warm or cold.

Recipe Notes

* Choose organic ingredients when possible.