Description
Quinoa & Roasted Veggie Salad is a vibrant, healthy dish combining fluffy quinoa with colorful roasted vegetables, perfect for any meal or gathering. Enjoy a burst of flavor in every bite!
Ingredients
Scale
- 1 cup quinoa
- 1 bell pepper (mixed colors)
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1 small red onion
- 2 tablespoons olive oil
- Juice of 1 lemon
- Optional: crumbled feta cheese, fresh herbs (parsley or basil)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, toss the chopped veggies with olive oil, salt, and pepper until evenly coated.
- Spread the veggies on the baking sheet and roast for 20-25 minutes until golden brown and tender.
- Rinse quinoa under cold water and combine it with 2 cups of water in a pot. Cook according to package instructions until fluffy.
- Once both the quinoa and roasted veggies are ready, mix them together in a large bowl. Drizzle with lemon juice and add chopped herbs. Toss to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg