This is one of my go to lunch time staples. It’s packed with delicious roasted veggies, quinoa, and basil. Add some walnuts to round out the meal.
Here we go, Basil Quinoa Salad with Balsamic roasted veggies.
Start with your veggies, you can use anything but i like baby tomatoes, red onions, eggplant, and zucchini. (Forgive the little eggplants in most of these pictures… the second time around i made it my eggplant had browned a little much in the fridge, i don’t suggest letting that happen.)
P.s. I would peel the eggplant. The first time around i didn’t peel it and it looked beautiful but it was annoying to continuously get little peels in my mouth.
Mix your vinaigrette in a bowl and pour over veggies to marinate.
Place the veggies onto a roasting pan/Baking Sheet and Roast for 20 minutes at 450 degrees.
Take the veggies out. The tomatoes should be ready to pop if they haven’t already and the veggies tender.
Boil your quinoa and mix the remaining half of the vinaigrette and basil into the warm quinoa. Serve 1 cup quinoa with one cup of the veggies and smile. You just fed your body something it will appreciate.
Here’s the detailed recipe!
Balsamic Grilled Veggies with Basil Quinoa Salad.
for balsamic dressing
1/4 cup balsamic vinegar
3 tablespoons olive oil
5 cloves garlic minced
salt and pepper
for grilled summer vegetables
1 small italian eggplant (about 2 cups when cut into big cubes)
1 small zucchini (about 2 cups when cut into big cubes)
1/2 small red onion (1/4 of a large red onion)
3/4 cup cherry tomatoes
4 sprigs fresh thyme, leaves stripped. (i used 1 tsp. of oregano)
for basil quinoa salad
2 cups water
1 cup quinoa
1/4 cup basil leaves loosely packed, chopped
Preheat oven to 450 degrees. Whisk together all the balsamic dressing ingredients and set aside.
In a medium saucepan, boil water for the quinoa salad. Add quinoa and bring back to a boil. Reduce heat, and simmer covered, till all the water has been completely absorbed, about 20 minutes.
While quinoa is cooking, cut the eggplant and zucchini into 1 1/2 inch cubes. Cut the red onion into rings. Place cubed eggplant, zucchini, red onion, tomatoes and thyme leaves in a bowl. Pour half the balsamic dressing over the vegetables and toss well.
Place into an oven at 450 degrees F’ for 15-20 minutes. Tomatoes will cook faster and blister.
Reserve the balsamic dressing that remains in the bowl, to serve with the meal.
When the quinoa finishes cooking, toss it with the second half of the balsamic dressing. Stir in chopped basil, salt and pepper.
Serve with 1/2 cup Quinoa Mixture and 1 Cup Veggie Mixture. Top with walnuts, tofu, or pine nuts.