What I make When I Have Little Time to Cook OR a Bunch of Random Vegetables | Warm Quinoa Salad

by Natalie on September 6, 2011

No body has the time or flexibility in their schedule to make a perfectly planned meal everyday.

It is important to have healthy foods in the house so you can whip up something nutritious in no time.

Everyone has their “go-to” meal when they don’t have something planned for dinner. Mine used to be a vegetable egg scramble, but lately I have been making warm quinoa salads.

If your anything like me, you have several loner vegetables lying around that didn’t get used in previous recipes. You don’t want to throw them out but you are wondering what you can make that uses everything up. This recipe is perfect for a situation such as this!

My warm quinoa salads usually consist of:

  • Quinoa
  • Roasted Vegetables
  • Olive Oil
  • Fresh minced garlic
  • maybe beans
  • maybe fresh herbs

The one I created in the picture you see above has roasted eggplant, onion and corn, a clove of minced garlic, minced jalepno, kidney beans and of course quinoa. I know, random right? Its what I had around the kitchen at the time and I thought it sounded good. I wish I had something green because the salad could have used it.

Making your own quinoa creation is EASY. First, search the kitchen for lingering vegetables and beans. Once you have gathered your tasty combination of vegetables, preheat the oven to 400 degrees. Now prepare the quinoa. I usually make one serving of quinoa. While the quinoa is cooking, wash, dry and roughly chop your vegetables. Toss the vegetables in a very small amount of olive oil (like 1 or 2 tsp) and dump them on a baking sheet lined with aluminum foil. Let them roast for 15 to 20 minutes. When the quinoa and vegetables are done, combine them in a big bowl with any other ingredients you are using. Finish off the salad with a drizzle of olive oil (about 1 to 2 tablespoons), and a few shakes of salt and pepper.

This recipe usually feeds 2 people for dinner. You can increase the size by making two servings of quinoa and using more vegetables.

This is a good meal to make the night before for lunch the following day. I think it tastes good cold too!

If you want to know more about the nutritional contents or benefits of quinoa, check out this previous post I wrote.

The options are endless with this tasty little meal. Use this post as inspiration to create your own quinoa salad. Let me know what you come up with. Leave a comment in the comment box below.

Heather September 6, 2011 at 9:35 am

Yum, I love making quinoa salads, but this is my favorite combination (I am making it today to have around the house): quinoa cooked in chicken broth, kalamata olives, grape tomatoes, cucumber, little feta cheese, fresh lemon juice and sprinkle of salt/pepper.

Natalie September 6, 2011 at 9:40 am

I love your suggestion, It sounds absolutely fabulous! I also like to cook quinoa in broth if I have it because it adds to the flavor of the dish. Thanks Heather!

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