Description
A vibrant and healthy Quinoa & Roasted Veggie Salad, perfect for a nutritious meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until broth is absorbed. Let stand, covered, for 5 minutes. Fluff with a fork.
- While quinoa cooks, toss chopped vegetables with olive oil, oregano, salt, and pepper on a baking sheet.
- Roast vegetables for 20-25 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and lemon juice.
- Toss gently to combine.
Notes
- Feel free to add other vegetables like broccoli, sweet potatoes, or Brussels sprouts.
- For added protein, consider adding chickpeas or grilled chicken.
- This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Quinoa & Roasted Veggie Salad, healthy quinoa salad, roasted vegetable salad, vegetarian salad, meal prep salad, gluten-free salad