Sunday Set Ups: Quinoa with Roasted Vegetables, Feta, and Almonds (+5 meal ideas!)
 
 
Mix roasted vegetables, quinoa, feta, and almonds for a perfectly proportioned salad to have all week.
Author:
Serves: 6-8
Ingredients
  • 6-8 cups chopped seasonal vegetables of choice (I used beets, broccoli, and brussels sprouts)
  • ⅓ cup quinoa
  • ¼ cup feta (or more, depending on your cheese preference!)
  • ¼ cup slivered almonds
  • Olive oil
  • Sprinkling of Herbs de Provence
  • Salt and Pepper
  • Juice of one lemon
Instructions
  1. Preheat your oven to 425 F
  2. Toss your chopped vegetables in olive oil, sprinkle on a little herbs de provence, salt and pepper and place on a baking sheet
  3. Pop in the oven for 45 minutes, or until carmelized and golden. Will depend on the size/type of your vegetables. I roasted my beets and brussels sprouts first, and then twenty minutes in added in my broccoli to the oven
  4. While the vegetables are roasting, cook your quinoa on the stovetop. For ⅓ cup quinoa, use 1 cup water. Bring to a boil and then let simmer. Quinoa cooks pretty quickly, so check to see that the little curly-q's are sprouting from the seed!
  5. Remove quinoa from stove and let cool
  6. Once vegetables are done, toss with quinoa, feta, and slivered almonds
  7. When ready to serve, drizzle on some good extra virgin olive oil, more salt and pepper, and a squeeze of a lemon
Notes
My recommendation is to store the vegetables and quinoa separately, and mix together in this salad for when you are ready to eat it. That way, you can use the vegetables in other ways (like recommended above!) and the pre-made quinoa for other meals as well!

This salad will hold up for a week in your fridge.
Recipe by dani california cooks at http://www.danicaliforniacooks.com/quinoa-roasted-vegetables-feta-almonds/