Roasted Veggie and Quinoa Salad

summary

Whipping up a nutritious and flavorful Roasted Veggie and Quinoa Salad is easier than you might think! Loaded with an array of colorful veggies and quinoa, this dish not only delights the taste buds but also fuels the body. Perfect for those who want both taste and nutrition, you’re about to embark on a delicious journey. Ready?

Ingredients

• Quinoa: 1 cup (240 ml)
• Olive oil: 2 tablespoons (30 ml)
• Red bell pepper: 1, chopped
• Yellow bell pepper: 1, chopped
• Zucchini: 1 medium, sliced
• Red onion: 1 small, chopped
• Cherry tomatoes: 1 cup (150 grams)
• Cucumber: 1 medium, diced
• Fresh basil: 1/4 cup, chopped
• Fresh parsley: 1/4 cup, chopped
• Lemon juice: 2 tablespoons (30 ml)
• Salt and pepper: to taste

Preparation and Cooking Time

• Prep time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

Serves 4

Nutritional Facts per Serving

• Calories: 250 kcal
• Protein: 8 grams
• Carbohydrates: 42 grams
• Dietary Fiber: 5 grams
• Fats: 7 grams
• Saturated fat: 1 gram
• Sodium: 50 mg
• Potassium: 480 mg

Instructions

1. Start by rinsing your quinoa under cold water.
2. In a saucepan, add quinoa and 2 cups (480 ml) of water.
3. Bring it to a boil, then lower the heat and simmer for 15 minutes or until the quinoa is cooked.
4. While the quinoa is simmering, preheat your oven to 425°F (220°C).
5. In a large bowl, mix chopped red bell pepper, yellow bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
6. Spread the veggies on a baking sheet in a single layer.
7. Roast the veggies in the oven for 20 minutes, giving them a stir halfway through.
8. Once roasted, take them out and let them cool.
9. In a large bowl, mix together the cooled quinoa, roasted veggies, cherry tomatoes, cucumber, fresh basil, and parsley.
10. Drizzle with lemon juice and toss everything together.
11. Adjust seasoning with salt and pepper as needed.

Tips

1. To enhance the nutty flavor of quinoa, consider toasting it lightly in a skillet before cooking.
2. Feel free to substitute or add any other veggies based on your preference or what’s in season.
3. Store leftovers in an airtight container for up to 3 days.
4. Always rinse quinoa before cooking to remove its natural bitter coating.

Serving Suggestions

• This Roasted Veggie and Quinoa Salad is perfect on its own but can also be paired with grilled chicken or tofu for added protein.
• Serve it chilled for a refreshing summer meal.
• Add a sprinkle of feta cheese or toasted nuts for an extra layer of flavor and crunch.

Dive into this delightful Roasted Veggie and Quinoa Salad, and let the fresh flavors captivate your senses. AH7 encourages you to make choices that fuel your body and tantalize your palate. Remember, your food is your fuel. Make every bite count.

ROASTED VEGGIE AND QUINOA SALAD

Whipping up a nutritious and flavorful Roasted Veggie and Quinoa Salad is easier than you might think! Loaded with an array of colorful veggies and quinoa, this dish not only delights the taste buds but also fuels the body. Perfect for those who want both taste and nutrition, you’re about to embark on a delicious journey. Ready?

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

ROASTED VEGGIE AND QUINOA SALAD

Amount per Serving

Calories

250

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Sodium

 

50

mg

2

%

Potassium

 

480

mg

14

%

Carbohydrates

 

42

g

14

%

Fiber

 

5

g

21

%

Protein

 

8

g

16

%

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

Ingredients

• Quinoa: 1 cup 240 ml
• Olive oil: 2 tablespoons 30 ml
• Red bell pepper: 1 chopped
• Yellow bell pepper: 1 chopped
• Zucchini: 1 medium sliced
• Red onion: 1 small chopped
• Cherry tomatoes: 1 cup 150 grams
• Cucumber: 1 medium diced
• Fresh basil: 1/4 cup chopped
• Fresh parsley: 1/4 cup chopped
• Lemon juice: 2 tablespoons 30 ml
• Salt and pepper: to taste

Instructions

• Start by rinsing your quinoa under cold water.
• In a saucepan, add quinoa and 2 cups (480 ml) of water.
• Bring it to a boil, then lower the heat and simmer for 15 minutes or until the quinoa is cooked.
• While the quinoa is simmering, preheat your oven to 425°F (220°C).
• In a large bowl, mix chopped red bell pepper, yellow bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
• Spread the veggies on a baking sheet in a single layer.
• Roast the veggies in the oven for 20 minutes, giving them a stir halfway through.
• Once roasted, take them out and let them cool.
• In a large bowl, mix together the cooled quinoa, roasted veggies, cherry tomatoes, cucumber, fresh basil, and parsley.
• Drizzle with lemon juice and toss everything together.
• Adjust seasoning with salt and pepper as needed.

Notes

TIPS:

To enhance the nutty flavor of quinoa, consider toasting it lightly in a skillet before cooking. Feel free to substitute or add any other veggies based on your preference or what’s in season. Store leftovers in an airtight container for up to 3 days. Always rinse quinoa before cooking to remove its natural bitter coating.

SERVING SUGGESTIONS:

This Roasted Veggie and Quinoa Salad is perfect on its own but can also be paired with grilled chicken or tofu for added protein. Serve it chilled for a refreshing summer meal. Add a sprinkle of feta cheese or toasted nuts for an extra layer of flavor and crunch.