Roasted Vegetable Quinoa Salad
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Running on Real Food · by Deryn Macey★ 5.0 (1)

Roasted Vegetable Quinoa Salad

NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 26%
CARBS 57G47% OF CAL
17G FIBER21G OTHER19G TOTAL SUGAR
FAT 27G50% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm quinoa salad with roasted vegetables, kale, cranberries, and avocado in a maple balsamic dressing. Filling enough for a meal.

mainamericansaladgrain bowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound Brussels sprouts (trimmed and halved (450 g, about 4 cups))
  • 3 cups broccoli florets (450 g)
  • 2 cups chopped carrots (300 g)
  • 1 tablespoon avocado or olive oil (15 mL)
  • salt and pepper (to taste)
  • 1/2 cup uncooked rinsed quinoa (90 g dry, or approx. 1 cup cooked quinoa)
  • 1 cup vegetable broth or water (250 mL)
  • 3 cups finely chopped fresh kale (stems removed (90 g))
  • 1 avocado (sliced)
  • 1/4 cup dried cranberries (32 g)
  • 1/4 cup extra virgin olive oil (60 mL)
  • 2 tablespoons balsamic vinegar (30 mL)
  • 1 tablespoon pure maple syrup (15 mL)
  • 2 teaspoons dijon mustard (10 g)
  • 1 clove garlic (minced (4 g))
PREP
15M
SODIUM
553MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.