Last Monday was Food Day. The Food and Nutrition Department at UC Davis Medical Center sponsored several activities in celebration of healthy eating. I presented a talk on The California Mediterranean Diet to staff. I set up the display above showcasing foods grown within 50 miles of the Medical Center. Before the talk we had an informal tasting of olive oils including 2 oils from the Olive Center on the UC Davis Campus and one from Bariani which is a producer in the Sacramento area. Bariani makes a California Balsamic Vinegar which we also offered for tasting.
Olive oil and bread for tasting
The cafeteria at the Medical Center offered a delicious menu featuring Mediterranean foods. They provided some samples of Roasted Vegetable Quinoa salad to the attendees at my event. The salad was delicious. This is the recipe (adapted for home use) along with some photos of the preparation. It is nice to see healthy ingredients in such large portions!
Roasted Vegetable Quinoa Salad Recipe:
3 ounces Quinoa,
1 cup cold water,
3 ounces asparagus
7 ounces carrot diced ½ inch
6 ounces red onion cut 1 inch
6 ounces cauliflower florets
2 Tbsp. olive oil
½ tsp. salt
½ tsp pepper
1 tsp lemon juice
2 tbsp. Olive oil
3 tsp. wine vinegar
1 tsp. salt
½ tsp pepper
2 Tbsp fresh mint
Rinse quinoa very well in a strainer. Put in a rice cooker and cook with 1 cup cold water until finished.
Check out the size of that rice cooker!
Wash asparagus and trim bottom end, then cut the asparagus into 1 ½ inch pieces on the diagonal.
Isn’t this asparagus pretty?
Break the large cauliflower in pieces into slightly smaller portions.
Put the onion, asparagus, and cauliflower in a roasting pan and drizzle 2 tbsp. olive oil and the ½ tsp salt and pepper over. Mix and roast at 400 degrees for 10 minutes.
“Eat your vegetables“
Mix lemon juice, olive oil, wine vinegar, salt, pepper to make the dressing.
Fluff the quinoa in a bowl, put the vegetables over it, then pour over the dressing and mix it all together.
The ingredients before mixing
Sprinkle chopped fresh mint over the top and serve.
“Roasted Vegetable Quinoa Salad“
I have not used quinoa much, but this recipe made me curious and I plan to try a version of this salad at home. Quinoa is a grain (actually a seed) that is native to South America, and I was surprised to find that it has twice as much protein as brown rice. It also is much higher than rice in a variety of minerals including calcium and iron.
Thank you to the UC Davis Medical Center Dietetic Interns for taking the photos. Thanks also to all the staff of the Department of Food and Nutrition who helped make this event successful.
© 2015. Dayna Green-Burgeson RD, CDE. All Rights Reserved.