Ingredients
Scale
- 3 T. olive oil, divided (1 T. for roasted vegetables | 2 T. for lemon vinaigrette)
- 1, 10 oz. box Near East Couscous, plain
- 1 c. uncooked quinoa
- 3 c. water or broth, divided
- 1/2 medium to large onion, diced
- 2 garlic cloves, minced
- 1/2 butternut squash, cut into small to medium cubes (about 2 cups)
- 2 small zucchini, cut into small to medium cubes (about 1 1/2 cups)
- 1 red bell pepper, diced
- 1/2 c. sliced almonds
- 1/3 c. dried cherries
- 1 c. fresh parsley, chopped
- 1/4 c. fresh thyme, chopped
- 1/4 c. fresh lemon juice
- 1 t. salt
- 1/2 t. freshly ground pepper
Instructions
Roasted Vegetables
- Pre-heat oven to 400 degrees.
- On a greased or aluminum foil covered sheet pan, toss garlic, onion, butternut squash and zucchini in 1 Tbsp. olive oil until all vegetables are lightly coated in olive oil.
- Roast for 15 minutes. Toss vegetables and roast for an additional 15 minutes or until vegetables are softened.
Quinoa
- While vegetables are roasting, cook 1 cup quinoa according to directions. You can either use water or vegetable broth for the cooking liquid.
Couscous
- While vegetables are roasting, cook entire box (10 oz.) of couscous according to directions. You do not need the seasoning packet, if included.
Quinoa & Couscous Salad with Roasted Vegetables
- Combine roasted vegetables with cooked quinoa & couscous plus remaining ingredients (red bell pepper through freshly ground pepper).
- The lemon juice and 2 T. of olive oil should evenly coat the salad ingredients. Add a splash more of olive oil if necessary.
Notes
Cut butternut squash in slightly smaller pieces than your zucchini for even roasting time.
Buy pre-cut butternut squash for an additional short-cut.
Nutrition
- Serving Size: 1 serving
- Calories: 191
- Sugar: 4.2 g
- Sodium: 201 mg
- Fat: 6.5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 29.2 g
- Fiber: 3.4 g
- Protein: 5.4 g
- Cholesterol: 0 mg