Roasted Vegetable and Quinoa Salad

Dive into the flavorsome world of the Roasted Vegetable and Quinoa Salad, a meal that promises to be both delicious and nutritious. Ideal for those who seek health without compromising on taste. Read on to discover how you can bring this dish to life.

Ingredients

• 1 cup quinoa (190g)
• 2 cups water (475ml)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, cubed
• 1 cup cherry tomatoes (150g)
• 1 red onion, sliced
• 3 tbsp olive oil (45ml)
• 1/4 cup almonds, roughly chopped (30g)
• Salt and pepper to taste
• 2 tbsp fresh lemon juice (30ml)
• 1 tbsp fresh basil, chopped

Time: Preparation – 15 minutes; Cooking – 30 minutes.

Serves: 2

Nutritional Facts (per serving)

• Calories: 320
• Protein: 12g
• Fat: 14g
• Carbohydrates: 40g
• Fiber: 6g
• Sugars: 5g

How to Make Roasted Vegetable and Quinoa Salad

1. Preheat your oven to 425°F (220°C).
2. In a bowl, toss the sliced peppers, zucchini, cherry tomatoes, and red onion with the olive oil. Season with salt and pepper.
3. Spread the vegetables on a baking tray and roast for 25-30 minutes or until they are tender and slightly caramelized.
4. While the vegetables are roasting, rinse the quinoa under cold water.
5. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
6. Transfer the cooked quinoa to a large mixing bowl.
7. Once the vegetables are roasted, add them to the quinoa.
8. Mix in the chopped almonds, lemon juice, and fresh basil. Stir everything well to combine.
9. Taste and adjust the seasoning if needed.

Tips

• You can add other veggies of your choice like broccoli or Brussels sprouts for variation.
• For a crunchier texture, consider adding seeds like sunflower or pumpkin.
• If you’re looking to add some spice, a sprinkle of chili flakes does wonders.

Serving Suggestions

• Serve the Roasted Vegetable and Quinoa Salad warm, or you can refrigerate it and enjoy it cold.
• This salad pairs well with grilled chicken or tofu for added protein.
• If you’re in the mood for something refreshing, accompany it with a cold glass of iced tea or lemonade.

Analysis

The Roasted Vegetable and Quinoa Salad not only promises a burst of flavors but also ensures a wholesome experience. Quinoa, being a complete protein, is an excellent choice for vegetarians and health enthusiasts. The roasted veggies add to the richness of the dish while the almonds provide a crunchy twist. As a meal that stands at the intersection of health and flavor, it’s a testament to the fact that eating well doesn’t mean sacrificing taste. For AH7 readers, this is more than just a recipe; it’s a step towards a healthier lifestyle.

ROASTED VEGETABLE AND QUINOA SALAD

Dive into the flavorsome world of the Roasted Vegetable and Quinoa Salad, a meal that promises to be both delicious and nutritious. Ideal for those who seek health without compromising on taste. Read on to discover how you can bring this dish to life.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

ROASTED VEGETABLE AND QUINOA SALAD

Amount per Serving

Calories

320

% Daily Value*

Fat

 

14

g

22

%

Carbohydrates

 

40

g

13

%

Fiber

 

6

g

25

%

Sugar

 

5

g

6

%

Protein

 

12

g

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 cup quinoa 190g
• 2 cups water 475ml
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 zucchini cubed
• 1 cup cherry tomatoes 150g
• 1 red onion sliced
• 3 tbsp olive oil 45ml
• ¼ cup almonds roughly chopped (30g)
• Salt and pepper to taste
• 2 tbsp fresh lemon juice 30ml
• 1 tbsp fresh basil chopped

Instructions

• Preheat your oven to 425°F (220°C).
• In a bowl, toss the sliced peppers, zucchini, cherry tomatoes, and red onion with the olive oil. Season with salt and pepper.
• Spread the vegetables on a baking tray and roast for 25-30 minutes or until they are tender and slightly caramelized.
• While the vegetables are roasting, rinse the quinoa under cold water.
• In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
• Transfer the cooked quinoa to a large mixing bowl.
• Once the vegetables are roasted, add them to the quinoa.
• Mix in the chopped almonds, lemon juice, and fresh basil. Stir everything well to combine.
• Taste and adjust the seasoning if needed.

Notes

TIPS

• You can add other veggies of your choice like broccoli or Brussels sprouts for variation.
• For a crunchier texture, consider adding seeds like sunflower or pumpkin.
• If you’re looking to add some spice, a sprinkle of chili flakes does wonders.

SERVING SUGGESTIONS

• Serve the Roasted Vegetable and Quinoa Salad warm, or you can refrigerate it and enjoy it cold.
• This salad pairs well with grilled chicken or tofu for added protein.
• If you’re in the mood for something refreshing, accompany it with a cold glass of iced tea or lemonade.