Roasted Vegetable and Quinoa Salad


Missing a few ingredients or tools for a new recipe you’ve been wanting to try? Change it! I adapted this recipe from the Grilled Vegetable Quinoa Salad recipe at I don’t have a grill, so I roasted onions and peppers instead of grilling. This nutritious salad is refreshing and filling…perfect for a summer dinner!

roasted vegetable and quinopa salad


1 cup quinoa, dry

2 medium green bell peppers

1 small onion

Extra virgin olive oil for drizzling

3 tablespoons rice vinegar

2 tablespoons extra virgin olive oil

1/4 teaspoon crushed red pepper

1/2 teaspoon sea salt

2 cloves of garlic, minced

2 small tomatoes


Soak the quinoa in a small bowl for 5 minutes and strain. Place quinoa and 2 cups of water in a 1 1/2 quart saucepan and bring to a boil. Lower to a simmer, cover and cook for 12 minutes or until water is absorbed. Set quinoa aside in a mixing bowl to cool.

Preheat the oven to 450 degrees Fahrenheit.

Slice the peppers into 1/2-inch-wide strips, and cut the onion into strips. The pieces do not have to be uniform. Place the peppers and onions in a medium bowl, drizzle with olive oil and toss the vegetables in the oil.

Line a baking sheet with foil and spread the vegetables on the sheet. Roast the vegetables in the oven for 30 to 35 minutes, turning the vegetables after 20 minutes. Set aside the vegetables to cool until you can handle them.

To prepare the dressing, whisk together the vinegar, extra virgin olive oil, crushed red pepper, minced garlic and sea salt in a small bowl.

Chop the roasted vegetables into 1/2-inch pieces and stir them into the quinoa. Chop the tomatoes into small chunks and stir into the quinoa-vegetable mixture. Toss with the dressing. Serve slightly warm or refrigerate and serve chilled.



Meatless Monday: Vegan German-Style Potato Salad

Welcome to to this week’s Meatless Monday. More and more families are choosing to cut out meat once a week…for more menu ideas join us at Midnght Maniac Meatless Monday.

This week, the recipe is a vegan remake of German potato salad. Its creamy, tangy dressing will make this dish a favorite at your house. This potato salad is served warm. Many thanks to my mom, who adapted this week’s recipe from The Part-Time Vegan by Cherise Grifoni.

Vegan German-Style Potato Salad
Try this dish with crumbled vegan bacon!

Vegan German-Style Potato Salad

5 to 6 large potatoes, boiled and cooled

3/4 cup chopped onion

1 to 2 teaspoons olive oil

1/3 cup water

1/2 cup rice vinegar

1 1/2 tablespoons mustard

1 1/2 tablespoons whole wheat flour

1 teaspoon sugar or equivalent sweetener

2 or 3 green onions, chopped

salt and pepper

While onion is simmering, peel potatoes and cut into bite-sized cubes.

In a small skillet, saute onion in a small amount of water until tender. Add olive oil. Add remaining ingredients –except potatoes and green onions — to onion mixture and simmer over low heat. Stir until thickened, with no lumps.

Transfer mixture  to large skillet.Add potatoes and green onions. Stir gently to combine, and simmer until potatoes are warmed through. Season with salt and pepper, as desired. You can add crumbled vegan bacon if you like. The potatoes will be easier to peel and cut if you boil and chill them the night before.

Meatless Monday: Quinoa Tabouleh

Meatless Monday

Welcome to Meatless Monday! On this Valentine’s Day, why not start a new tradition that will do your heart some good–once a week, cut out meat. This week we’re making tabouleh, a grain salad that usually includes bulgur wheat as the main ingredient. Did you know that it tastes great made with nutritious quinoa instead? Here’s a recipe, adapted from John Robbins’ Diet for a New World. Click here to read the original recipe. Visit Midnight Maniac Meatless Monday and Just Another Meatless Monday for more ideas.

Quinoa tabouleh
A different version of an old favorite!

Quinoa Tabouleh


1 cup quinoa

2 cups water

2 medium tomatoes, diced

1 medium onion or 6 green onions, diced

1 medium cucumber, peeled and cut into 1/2 inch cubes

1 small green pepper, seeded and diced

1 bunch parsley, chopped

1/3 cup lemon juice (about 2 lemons)

1/3 cup olive oil

4 garlic cloves, minced

1 tsp sea salt

Soak the quinoa in a bowl of water for 5 minutes, then drain and rinse it in a mesh strainer. This is an important step to remove a bitter flavor. Place quinoa and 2 cups water in a medium sauce pan and bring to a boil. Reduce to simmer, cover, and cook for 10 to 12 minutes, or until quinoa is tender and water is absorbed. Set aside and allow to cool.

In a large bowl, combine the quinoa, tomatoes, onion, pepper, cucumber, and parsley.

In a small bowl, mix lemon juice, olive oil, garlic, and salt. Add to the quinoa mixture and combine thoroughly. Cover and chill 30 minutes before serving. Done!

Hope you’ll try this different take on a vegetarian classic. Be well!