Description
A simple recipe for a healthy quinoa salad mixed with seasonal roasted vegetables.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 head broccoli, cut into florets
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup lemon juice
- 2 tablespoons olive oil (for dressing)
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa well under cold water.
- Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
- Toss broccoli, carrots, bell pepper, and zucchini with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly browned.
- In a small bowl, whisk together the lemon juice and 2 tablespoons of olive oil for the dressing.
- In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh parsley.
- Pour the dressing over the salad and toss gently to coat everything.
Notes
- You can substitute any seasonal vegetables you prefer for roasting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 12
- Cholesterol: 0
Keywords: quinoa salad, roasted vegetables, healthy salad, vegetarian side dish, vegetable quinoa