Description
Enjoy a colorful Quinoa & Roasted Veggie Salad, combining wholesome grains and seasonal vegetables for a nutritious meal that’s quick and easy to prepare.
Ingredients
Scale
- 1 cup quinoa
- 1 bell pepper (any color)
- 1 medium zucchini
- 2 medium carrots
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro)
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the bell pepper, zucchini, and carrots into uniform bite-sized pieces.
- Toss the chopped vegetables in a large bowl with olive oil, salt, and pepper.
- Spread the veggies on a baking sheet and roast for 20-25 minutes until tender.
- Rinse quinoa under cold water, then cook it with 2 cups of water in a saucepan until fluffy (about 15 minutes).
- In a large mixing bowl, combine roasted veggies and cooked quinoa. Drizzle with lemon juice and add fresh herbs before tossing gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 312
- Sugar: 5g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Customize your salad with seasonal vegetables or add nuts/seeds for added crunch. Store leftovers in an airtight container for up to four days; reheat gently in the microwave.