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Late Summer Roasted Greek Salad Quinoa Bowl for One

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Ingredients

Scale
  • 1/3 cup cooked quinoa
  • 1 cup chopped romaine lettuce (or your favorite greens)
  • Few slices of red onion
  • 3 wedges beefsteak tomato
  • 1 roasted beet, sliced
  • ½ cup roasted carrots
  • ¼ cup blueberries
  • ½ ounce feta cheese, crumbled
  • ½ tablespoon chopped dill

For the dressing:

  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon Dijon mustard
  • 1/8 teaspoon honey
  • Pinch of black pepper
  • Pinch of dried oregano

Instructions

  1. Combine all ingredients in bowl, as shown in the pictures above. Set aside.
  2. For the dressing: Combine all ingredients in a small bowl and whisk with a fork until uniform consistency forms. Gently pour dressing over salad and mix to combine. I used half of the dressing for this salad and saved the rest (in the refrigerator) for future use.

Notes

-For roasted carrots, slice carrots, lightly coat in olive oil, sprinkle with salt and pepper and roast at 375F for 25 minutes.

Nutrition

Find it online: https://chelseyamernutrition.com/late-summer-roasted-greek-salad-quinoa-bowl-one/