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Roasted Vegetable-Quinoa Salad with Bratwurst

Printable recipe for Roasted Vegetable-Quinoa Salad with Bratwurst provided by Cooks Corner, Green Bay.

Roasted Vegetable-Quinoa Salad with Bratwurst (serves 6)

 
1 cup uncooked quinoa, rinsed
2 cups vegetable broth or water
1 bunch asparagus
1 bell pepper
2 medium zucchini
1 pint cherry tomatoes
1/4 cup extra virgin olive oil, plus 2 Tbs, divided
1/3 cup balsamic vinegar
1 Tbs chopped thyme
3-4 basil leaves, chopped
Salt and pepper
4 bratwurst, cooked and sliced into 1/2" slices
1/4 cup sliced, toasted almonds (optional)



Preheat oven to 400°. Chop all veggies (except tomatoes) into uniform sizes, around 1” pieces. Spray a rimmed baking sheet with cooking spray. Toss the veggies with 2 Tbs extra virgin olive oil and spread on baking sheet. Sprinkle with salt, pepper and thyme. Roast 15-20 minutes, until starting to wrinkle.
 
While veggies are cooking, bring quinoa and vegetable stock or water to boil in saucepan. Reduce heat to simmer and cover, cooking 15 minutes.
 
In a large bowl, whisk the remaining 1/4 cup extra virgin olive oil, vinegar, salt and pepper to create vinaigrette.  After removing veggies from the oven, toss in a large bowl with the cooked quinoa, vinaigrette, chopped basil, sliced bratwurst and (optional) toasted almonds. Season with salt and pepper to taste.

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