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Roasted Vegetable and Quinoa Salad

Roasted Vegetable and Quinoa Salad
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Prep Time: 0 min Serves: 4
Cooking Time: 0 min Yield: 4 Servings
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“You can’t go wrong with this delicious, nutrient-packed salad,” says Lauren Schmitt, RD, and certified personal trainer in Studio City, Calif. The assortment of colors provide an array of vitamins, minerals, and antioxidants, containing more than 100 percent of the daily-recommended value of vitamin C and vitamin A and 20 percent of your daily iron requirement—which is pretty impressive for a vegetarian dish, Schmitt says.



For the salad:
1 cup zucchini (cut into bite-sized pieces)
1 cup yellow squash (cut into bite-sized pieces)
1 cup butternut squash (cut into bite-sized pieces)
1 red bell pepper (cut into medium-sized strips)
1 tablespoon olive oil
1 cup quinoa, cooked
2 cups baby spinach
1/3 cup goat cheese, crumbled
1/4 cup pine nuts
Salt and pepper, to taste

For the dressing:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Preheat oven to 400 degrees F. Toss the zucchini, yellow squash, butternut squash, and red bell pepper strips in the olive oil, salt, and pepper. Place onto a baking sheet in a single layer and bake for 20 minutes, flipping once halfway through (if the vegetables are not cooked after 20 minutes, allow them to cook for another 5 minutes). Mix the olive oil, balsamic vinegar, salt, and pepper in a small bowl. Combine the quinoa, spinach, and roasted vegetables in a large bowl. Toss the dressing into the salad. Top with crumbled cheese and pine nuts.

Makes 4 servings

Per serving: 270 calories, 15g fat, 3.5g saturated fat, 150mg sodium, 28g carbohydrates, 5g fiber, 4g sugars, 8g protein

-Lauren Schmitt, MS, RD, CPT


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