Soups & Salads

Roasted Vegetable Quinoa Salad

Prep Time: 15 min  |  Cook Time: 14 min  |  Servings: 6  |  Calories: 177
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Roasted Vegetable Quinoa Salad
Prep Time
15 min
Cook Time
14 min

A savory salad made with a super food like quinoa is perfect as a light meal and is made with coarsely chopped grilled vegetables like mushrooms, zucchini as well as red and yellow bell peppers. Final touch: Toss in freshly chopped basil and Sargento® Shredded Reduced Fat 4 Cheese Italian with a light vinaigrette.

  • 2 cups water
  • 1 cup quinoa (about 6 ounces)
  • 3 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar or sherry vinegar
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 cups coarsely chopped grilled vegetables such as red and yellow bell peppers, mushrooms and zucchini*
  • 1 cup (4 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian, divided
  • 1/2 cup chopped fresh basil leaves
  • Lettuce leaves (optional)
  1. Combine water and quinoa in medium saucepan; bring to a boil over high heat. Reduce heat; cover and simmer until quinoa is tender and translucent, 12 to 14 minutes. Drain in fine mesh strainer; rinse with cold water, drain well. Transfer to large bowl.
  2. Stir in oil, vinegar, salt and pepper; mix well. Stir in vegetables; mix well. Stir in 3/4 cup cheese. At this point, salad may be chilled for up to 4 hours.
  3. Stir in basil just before serving. Serve over lettuce leaves, if desired. Top with remaining 1/4 cup cheese.
  4. *Available at many supermarket deli counters or use leftover cooked vegetables of your choice.

Serving Size 6

Calories 177

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 10.80g 17%
Sat. Fat 3.00g 15%
Mono Unsat. Fat 5.90g
Poly Unsat. Fat 1.50g
Cholesterol 10mg 3%
Sodium 520mg 22%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 12%
Sugars 0g
Protein 7g
Vitamin A 19RE
Vitamin C 1mg 2%
Calcium 155mg 15%
Iron 1mg 6%