QUINOA SALAD WITH ROASTED VEGETABLES RECIPE
5/5
A wholesome and satisfying quinoa salad with roasted vegetables, packed with nutrients and flavors. This Indian-inspired salad is perfect for weight loss, as it combines protein-rich quinoa with a variety of colorful vegetables, creating a delicious and healthy meal option.
INGREDIENTS
- 1 cup quinoa
- 2 cups water
- 1 cup mixed vegetables (such as bell peppers, zucchini, broccoli, and cherry tomatoes), chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh coriander leaves, chopped (for garnish)
For the Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- Salt and pepper to taste
INSTRUCTIONS
- Rinse the quinoa thoroughly under running water. In a saucepan, combine the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the water is absorbed. Once cooked, fluff the quinoa with a fork and set it aside to cool.
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- In a bowl, toss the chopped vegetables and sliced onion with olive oil, cumin powder, paprika, salt, and pepper. Spread the vegetables in a single layer on the prepared baking tray.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and let them cool.
- In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
- In a separate small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the dressing.
- Pour the dressing over the quinoa and vegetables, and toss well to coat everything evenly.
- Garnish the salad with fresh coriander leaves.
- Serve the quinoa salad immediately or refrigerate for a few hours to allow the flavors to meld together.
TIPS
- Feel free to customize the salad by adding your favorite vegetables like cucumbers, carrots, or roasted sweet potatoes.
- You can add a handful of toasted nuts or seeds, such as almonds or pumpkin seeds, for extra crunch and nutritional value.
- For a spicier kick, sprinkle some red chili flakes or add a dash of hot sauce to the dressing.
- Make a larger batch of quinoa salad and store it in the refrigerator for a quick and healthy lunch option throughout the week.
- To enhance the flavors, allow the salad to marinate in the dressing for at least 30 minutes before serving.
NUTRITION VALUE
- Calories: XXX
- Carbohydrates: XXXg
- Protein: XXXg
- Fat: XXXg
- Fiber: XXXg
