Description
A nutritious quinoa salad packed with roasted vegetables.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes
- 1/2 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20 minutes.
- Fluff quinoa with a fork and let cool.
- Mix roasted vegetables with quinoa, parsley, and lemon juice.
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container.
- Add feta cheese for extra flavor.
- Use seasonal vegetables for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa salad with roasted vegetables