Quinoa Warm Roasted Vegetable Salad with Balsamic Pear Vinaigrette

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Roasted Vegetables:

3 large zucchinis, cut into spears

1 large eggplant. slice into discs

12 asparagus 

8 cremini mushrooms 

8 large garlic cloves, peeled

1 medium red onion, cut into wedges

Preheat oven to 400 F.

Use two baking sheets. Arrange eggplants and garlic cloves in a single layer on the first sheet pan. Drizzle a generous amount of extra virgin olive oil all over. Season with salt and black pepper. Bake for 30 minutes, turning vegetables over half way during cooking. On the second sheet pan, arrange the rest of the vegetables. Drizzle generously with extra virgin olive oil. Season with salt and black pepper. Bake during the last 10 minutes of the first pans cooking time. Keep vegetables warm while you cook the quinoa.

Quinoa:  

1 cup quinoa

2 cups vegetable broth

2 tablespoons butter

salt and black pepper to taste

Bring broth to a rolling boil, add quinoa and butter. Stir to combine. Season with salt and black pepper and reduce heat to low. Put the lid on and simmer until all the liquid is absorbed and quinoa is cooked but still firm to bite (al dente) about 15 - 20 minutes.

Balsamic Pear Vinaigrette:

1 Bartlett pear (or similar),peeled, cored, and chopped finely

1 small garlic clove, minced

1 cup balsamic vinegar

3 tablespoons extra virgin olive oil

2 tablespoons raw brown sugar

1/2 teaspoon fresh thyme leaves

salt and black pepper to taste

Simmer balsamic vinegar, raw brown sugar, and pear on low heat for 30 minutes. Remove from heat and add extra virgin olive oil and fresh thyme leaves. Blend to fully combine. Season with salt and black pepper. Drizzle over salad.

Cover the bottom of a large serving platter with quinoa and arrange roasted vegetables on top. Drizzle with vinaigrette. Serve warm. 

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