Ingredients
Method
- 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.