Warm Quinoa and Roasted Vegetable Salad!

Do you ever get tired of your typical leafy-green salad? You know, the kind that's only edible tasty if you drench the zero calorie vegetables with pounds and pounds of corn-made vinaigrette Ranch dressing?
Well, NeighborhoodNibble has a solution to spice up your salad needs.
Rather than using that Publix Baby Spring Mix salad kit, substitute it for quinoa. Quinoa is a grain that is packed with all nine of the essential amino acids. This protein enriched salad that will keep you energized and alert for the rest of the day.

Prep: 15 minutes
Cook: 38 minutes

What you'll need:
1 cup quinoa, well washed and drained
1 3/4 cups of water
1/4 teaspoon sea salt
4 tablespoons of extra-virgin olive oil
1 medium yellow onion, cut into half-moons
2 stalks of celery, chopped
1 carrot, sliced into tiny pieces
2 1/2 cups broccoli florets
2 tablespoons balsamic vinegar
1 large clove garlic, minced or pressed
Juice of 1/2 lemon
1/2 cup chopped fresh parsley
2 ounces of crumbled feta cheese (optional)

Instructions:
1. Preheat oven to 425 degrees
2. Combine quinoa, water, salt, and 1 tablespoon olive oil in a 2-quart saucepan. Bring to a boil; then immediately reduce heat to low. Cover and simmer 15-20 minutes until all water is absorbed. Let stand 5 minutes.
3. While quinoa cooks, toss onion, celery, carrot, and broccoli with 1 tablespoon olive oil and salt to taste. Spread in a single layer in baking dishes or on baking sheets. Roast in oven 20-25 minutes.
4. Meanwhile, combine vinegar, garlic, lemon juice, a single pinch of sea salt. Whisk in remaining 2 tablespoons of oil oil
5. Place quinoa and vegetables in a large bowl. Stir dressing and pour over mixture; toss to coat. Season according to your liking. If needed/wanted, sprinkle the crumbled feta.

Bon Appetite!

http://newhope360.com/recipes/warm-quinoa-and-roasted-vegetable-salad