Roasted Vegetable and Quinoa Salad with Reduced Fat Dubliner

Thursday, January 19, 2017

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Lisa and Anna love to entertain and started their blog after years of friends hounding them for recipes and seeking advice about what to serve at parties. Their no-nonsense approach to entertaining has been featured in The Huffington Post, The Kitchn, and BuzzFeed. Lisa and Anna reside in the Minneapolis-St. Paul area, home to Juicy Lucys, the Mall of America and lots and lots of lakes. 

Are your New Year’s resolutions still intact? For many people, putting an emphasis on healthier eating is natural after the indulgence of the holiday season. But healthy eating doesn’t have to mean bland taste! This Roasted Vegetable and Quinoa Salad with grated Reduced Fat Dubliner Cheese is proof that wholesome food can taste delicious.

Never tried quinoa before? It’s an easy, gluten-free way to sneak some protein into your diet. This Roasted Vegetable and Quinoa Salad is also a good use for those bits and bobs of vegetables that seem to accumulate in the fridge. Roasting vegetables intensifies (and slightly sweetens) their flavors, so even zucchini that has seen better days gets new life when roasted. Just remember to chop your veggies in similar sizes so they cook evenly in the oven.

Toss the salad with your favorite balsamic vinaigrette and garnish with some grated Reduced Fat Dubliner Cheese. The cheese adds a rich, nutty bite that you’d never guess was 33% lower in fat. Perfect for all of those healthier New Year’s resolutions.

 Roasted Vegetable Quinoa Salad With Reduced Fat Dubliner Cheese 2

Roasted Vegetable and Quinoa Salad with Reduced Fat Dubliner
Serves:  4

1 ½ cups chopped zucchini
1 ½ cups peeled and chopped sweet potato
1 ½ cups chopped red onion
1 ½ cups chopped bell pepper
1 ½ tablespoons olive oil
pinch of salt
1 cup packed arugula
2 cups cooked quinoa
4 – 5 tablespoons balsamic vinaigrette
2 ounces Reduced Fat Dubliner Cheese, grated


Preheat oven to 400 degrees.

Toss zucchini, sweet potato, onion and bell pepper with olive oil and salt. Evenly spread on two baking pans and bake for 15 minutes. Turn vegetables and bake for another 10-15 minutes or until done. Set aside to cool.

Combine roasted vegetables with arugula and quinoa. Stir in 4 tablespoons balsamic vinaigrette and grated cheese. Taste and add additional balsamic vinaigrette, if desired. Serve immediately or keep refrigerated for up to one day.

Tip: This salad is great for weekday lunches but keep the ingredients separate until the day you plan to eat it so the arugula stays fresh.