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Ancient Grains Salad with Roasted Vegetables

Start the new year off right with an ancient grains salad of roasted vegetables, mild sorghum, protein- packed quinoa and whole grain brown rice tossed with goat cheese for a vegetarian dish that is nutritious and full of flavor.
Course Side Dish
Cuisine American
Keyword Ancient Grains with Roasted Vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Ali Randall


  • 1 bag Hodgson Mill Ancient Grains sides with sorghum, quinoa and brown rice with rosemary and garlic
  • 2 tablespoons extra virgin olive oil
  • 1 small zucchini,sliced
  • 1 small yellow squash, sliced
  • 1/2 sweet bell pepper, chopped
  • 4 ounces mushrooms, chopped
  • 1 small carrot, chopped
  • 2 tablespoons herbs de Provence
  • 1 cup grape tomatoes, sliced in half
  • 3 ounces goat cheese, crumbled


  • Preheat the oven to 450°F. Toss the zucchini, squash, pepper, sweet onion, mushrooms and carrot in 2 tablespoons of olive oil. Season with herbs de Provence. Roast the vegetables until they are caramelized, about 15 minutes until softened.
  • While the vegetables are roasting, prepare the ancient grains according to the package directions. Transfer the cooked ancient grains to a bowl. Add the roasted vegetables, tomatoes and crumbled goat cheese. Mix and serve.


Disclosure: I was asked to participate in the #NewYearNewGrain18 campaign is a member of the Healthy Aperture Blogger Network. I was compensated for my time.