Description
This quinoa salad features roasted vegetables for a healthy and filling meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and cover.
- Cook for 15 minutes or until quinoa is fluffy.
- On a baking sheet, toss bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
- Roast vegetables for 20-25 minutes.
- In a large bowl, combine cooked quinoa, roasted vegetables, lemon juice, and parsley.
- Mix well and serve warm or cold.
Notes
- Store leftovers in an airtight container.
- This salad can be served cold or at room temperature.
- Feel free to add other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa salad, roasted vegetables, healthy salad