Roasted Beet, Asparagus & Chick Pea Quinoa Salad
Serves about 4 – 6. Recipe adapted from Gluten-Free Goddess.
Prep time: 15 – 20 minutes
Cook time: About 45 – 60 minutes
Total time: 80 minutes
Ingredients:
- 3 cups cooked quinoa
- 2 tablespoons olive oil
- 3 medium beets
- 1/4 cup olive oil
- 1 teaspoon white wine vinegar
- 3 tablespoons orange juice
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 cup chickpeas, drained
- 1 bunch asparagus
- Salt and pepper
- 1 cup cherry tomatoes, sliced
- Fresh basil leaves for garnish
- Freshly grated parmesan for garnish
Directions:
- Preheat oven to 425 degrees F. Carefully rinse the beets and chop of stems. Place in a 9 x 13 baking dish lined with foil and drizzle with 1 tablespoon of olive oil. Roast for about 45 minutes, or until beets are fork tender. Once done, remove skins (carefully, with gloves) and then chop into bite-size pieces.
- Chop and prune the asparagus. Place asparagus in the same baking dish, lined with new foil. Drizzle with one tablespoon of olive oil. Roast for about 15 minutes. Then using tongs, toss and roast another 3 – 5 minutes. Remove and let cool. Once cool, chop into bite-size pieces.
- In a large bowl, carefully mix together the quinoa, beets, asparagus, chickpeas and cherry tomatoes.
- In another bowl, whisk together the olive oil, vinegar, orange juice, honey, soy sauce, salt and pepper. Pour the liquid mixture over the quinoa mixture, and stir to combine.
- Mix the quinoa and vegetables with salt, pepper and top with parmesan cheese. Add chopped basil for garnish.
Nutritional information per serving (about 1/2 cup):
Calories: 455
Fat: 21 grams
Carbohydrates: 48.25
Fiber: 4.2 grams
Protein: 10.75 grams
Weight Watchers Points: 10