Description
A vibrant and nutritious quinoa salad with roasted vegetables, perfect for any meal.
Ingredients
- Quinoa: 1 cup (uncooked)
- Bell peppers: 2 (any color), diced
- Zucchini: 1 medium, diced
- Cherry tomatoes: 1 cup, halved
- Olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons (freshly squeezed)
- Salt: 1 teaspoon (or to taste)
- Pepper: 1/2 teaspoon (or to taste)
- Fresh parsley: 1/4 cup, chopped
Instructions
- Rinse quinoa under cold water using a fine-mesh sieve.
- Place quinoa in a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
- Fluff quinoa with a fork.
- Prepare vegetables by washing and dicing bell peppers and zucchini, and halving cherry tomatoes.
- Preheat oven to 425°F (220°C). Combine vegetables in a bowl, drizzle with olive oil, and season with salt and pepper.
- Toss vegetables to coat, then spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- In a large bowl, combine quinoa and roasted vegetables.
- Drizzle with remaining olive oil and lemon juice, then toss gently.
- Stir in chopped parsley and adjust seasoning if needed. Serve warm or cold.
Notes
- Feel free to mix and match vegetables based on your preferences.
- This salad can be stored in the fridge for up to three days.
- Experiment with different dressings for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa salad, roasted vegetables, healthy salad, meal prep, vegan recipe