Quinoa and Roasted Vegetable Salad
Quinoa and Roasted Vegetable Salad is a nutritious and colorful dish that combines the wholesome goodness of quinoa with a medley of roasted vegetables. The roasted vegetables contribute a rich depth of flavor and a satisfying crunch, while the quinoa adds protein and a delightful texture.
INGREDIENTS
For Roasted Vegetables:
- Assorted vegetables (bell peppers, zucchini, cherry tomatoes, red onion, carrots), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon dried herbs (such as thyme, rosemary, oregano)
- Salt and pepper to taste
For Quinoa:
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- Salt to taste
For Salad Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
For Assembly:
- 1/4 cup chopped fresh parsley or cilantro
- Crumbled feta cheese (optional)
- Toasted nuts or seeds (such as almonds, sunflower seeds) for crunch
INSTRUCTIONS
Roasted Vegetables:
Preheat the oven to 400°F (200°C).
Toss the assorted vegetables with olive oil, dried herbs, salt, and pepper in a bowl.
Spread the vegetables on a baking sheet in a single layer.
Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.
Quinoa:
- In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.
Salad Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
Assembly:
In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
Pour the salad dressing over the quinoa and vegetables. Toss everything together to coat.
Add chopped fresh parsley or cilantro and toss again.
If using, sprinkle crumbled feta cheese and toasted nuts or seeds over the salad for extra flavor and crunch.
Assembling the Dish:
Serve the Quinoa and Roasted Vegetable Salad in bowls or on plates.
Garnish with extra herbs, feta cheese, and toasted nuts or seeds.
TIPS
Customize the roasted vegetables based on your preferences or what’s available.
Feel free to add dried fruits (such as cranberries or raisins) for a sweet contrast.
You can use a different vinaigrette or dressing of your choice if you prefer.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal
- Protein: About 8-10g
- Carbohydrates: Around 40-50g
- Fat: Approximately 12-15g
