You could certainly eat this cold; it would make a super make-ahead lunch! I was impatient, however (no surprise there), and decided to have it warm, with the Feta cheese softening and all the flavors melting together into one damn delicious bite after another. I drizzled it with my simple Pesto Goddess Dressing, though to save time, you can use any purchased dressing that you love. This salad is bonkers. As in, really, yummy!
Notes:
WARM QUINOA SALAD WITH ROASTED VEGETABLES
Ingredients: 1 cup grape tomatoes, 1 cup mini bell peppers, 1 cup baby carrots, 1/2 cup shredded purple cabbage, 1 1/2 tbsp. garlic-infused olive oil, 1/2 tsp. sea salt, 1/2 tsp. pepper, 2 cups prepared quinoa, 2 ounces crumbled Feta cheese, 1 cup chopped baby greens, and Pesto Goddess Dressing (or green dressing of choice).
Serves 2.
1. Preheat the oven to 400* F. Place the vegetables into a baking dish and drizzle with the olive oil, then sprinkle with the salt and pepper. Give everything a toss, then roast for 25-30 minutes, stirring once during the cooking, until the carrots are fork-tender.
2. Prepare the quinoa, if necessary, then tip it into a serving bowl. Add the roasted vegetables, chopped baby greens, and Feta cheese. Toss gently to combine. Serve immediately, drizzled with the dressing.
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I made this when my "healthy" friend came over for a visit. I used the veggies I had on hand like bell peppers, carrots, Brussels sprouts, and red onion. It was so good! As she was eating it my friend said, "that was the best bite I've had all month." Thanks for making healthy so yummy!