Quinoa Salad with Roasted Tomatoes, Broccoli and Feta

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This recipe came from annies-eats.com, and it was quite good. I would give it a 7.8. I put my changes in bold, including what I will do differently next time.I did not roast the vegetables, which I will do next time. I just sautéed them, and they weren’t as good. Also, this would be great with pine nuts.

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Let’s Do Lunch: Quinoa Salad with Roasted Tomatoes, Broccoli and Feta

Yield: about 6-8 servings

Ingredients

1 pint grape or cherry tomatoes, halved
1 head broccoli, cut into florets I used 1.5 lbs.
Olive oil
Salt and pepper, to taste
2 cloves garlic, minced I used 3 cloves
1 cup uncooked quinoa
2 cups veggie stock
4 oz. crumbled feta, divided I used 1/2 cup and it was too much (I don’t love feta though, I just like it ok). Next time, I will use 1/4 cup

Directions

  • Preheat the oven to 400˚ F.  Line a baking sheet with foil.  Place the tomatoes and broccoli on the baking sheet. Drizzle with olive oil, season with salt and pepper to taste, and toss to combine well.  Bake, stirring every 10 minutes or so, until the veggies are just tender, about 30 minutes.  About 5 minutes before the baking time is up, add the garlic to the pan and toss to mix well.

  • Rinse the quinoa well in a fine mesh sieve before using.  In a medium saucepan, combine the quinoa and veggie broth.  Cook the quinoa according to the package directions, until tender and fluffy.  Set aside.

  • When the quinoa is cooked, add the veggies to the pot and stir to combine.  Stir in about three quarters of the feta.  Serve, topping with a sprinkle of additional feta if desired.

Source

inspired by Smells Like Home

recipe retrieved 3/7/14 from http://www.annies-eats.com/2013/03/20/lets-do-lunch-quinoa-salad-with-roasted-tomatoes-broccoli-and-feta/

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