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In depth ramblings about cooking, homekeeping, and whatever else I decide to write about.

Meatless Monday- Roasted Veggie and Quinoa Salad- 8 WW Points

Okay, so I started Weight Watchers last week. This means that I have had to learn to be inventive with my cooking. My husband (let’s call him Spanky Buns) and I have been eating a roasted veggie and quinoa salad that we love for a while. The problem is, it was extremely high in fat and calories. So, I had to figure out how to cut everything back by half. And, I did it successfully while adding more veggies and still leaving it with lots of cheese and an amazing creamy dressing that is only 1 Pt. per Tbsp. Most creamy dressings run 2 pts. per Tbsp. This dressing is all natural and full of flavor too. I hope you enjoy it as much as we do!

Ingredients:
-4 cups of cooked Quinoa (2 uncooked- I cook mine in the rice cooker for perfect results.)
– 1/2 tsp. salt
– 1 pkg fresh sliced mushrooms
– 2 lbs. of fresh chopped asparagus, or 1 lb.of  broccoli crowns cut into bite-sized pieces
– 1 red bell pepper cut into bite-sized pieces
-2 cloves chopped garlic
– 2 Tbsp. olive oil
– 1/2 tsp. salt
– 1 cup of cocktail tomatoes cut in 1/2 (you can add more if you want.)
– 1/2 cup crumbled feta cheese
– 2-3 cups raw baby spinach per person

Dressing:
-1/2 cup 2% plain Greek yogurt
– 1/4 cup olive oil
– 1/3 cup of 1/2 lemon juice and 1/2 white wine vinegar (you can use all lemon if you really like a strong lemon taste.)
-1 heaping tsp.creamy Dijon mustard
– 2 cloves chopped garlic
– 1 tsp salt
-1/4 tsp. ground black pepper
– 1/4 cup shredded Parmesan cheese

Instructions:
1. Cook quinoa according to instructions (2 cups dry.) If using rice cooker, cook exactly as you would cook white rice. Allow to cool to room temp. when cooked.



2. Put raw chopped, clean veggies in a shallow cookie sheet lined with foil. Toss with 2 tbsp olive oil and 1/2 tsp. salt. You can use olive oil spray to save 1 WW point per serving, but the 2 Tbsp. adds a lot of flavor. Place veggies in an oven that has been preheated to 450 degrees. Cook for 15 minutes. Remove from oven and toss with  2 cloves chopped garlic. Place back in oven and cook for 5-10 more minutes. Remove from oven and cool to room temperature.

3. Combine room temperature salad, quinoa, tomatoes and chopped feta (this should be cold.) Mix well. Chill until cold (I put mine in the freezer for a bit to quick chill it.)

4. Combine all ingredients for dressing and whisk or blend in blender. Taste and add more salt, pepper, mustard, or lemon juice if needed. The dressing is a bit strong straight up, but it is perfect once it is on the salad.

5. To serve, plate 2-3 cups of raw spinach  and 1 1/2 cup quinoa  and veggie mixture per person. Add 3 tbsp. dressing and toss.  





We get a full 7 servings from the quinoa salad with this recipe.

Hope you enjoy!

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This entry was posted on February 28, 2012 by in Eat, Gluten Free, Meatless Monday, Recipes.