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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