With the leftovers from the roasted vegetable sandwiches, I threw this salad together for a flavorful summer dinner. I’m trying to phase out meat from most of my diet and have recently discovered quinoa as a good source of protein. The first few recipes I tried with this grain were a bland bust, but I think I’ve got it down now. This was light, flavorful, and filling.
Combine quinoa and water in a small saucepan and bring to a boil. Reduce heat to low and simmer for 20 minutes or until quinoa is done. You can tell the quinoa is ready when it is slightly transparent and the string-like germ is visible. Set aside to cool.
Heat oven to 300 degrees and toast pine nuts 8-10 minutes or until golden brown.
Mix pine nuts, roasted vegetables, balsamic raspberry vinaigrette, and feta cheese into quinoa. Stir well to combine. Chill 30 to overnight. Flavors meld together while chilling so this is great as a lunch the second day.