Description
Quinoa & Roasted Veggie Salad is a colorful, nutrient-rich dish combining protein-packed quinoa with vibrant roasted vegetables, perfect for any meal or gathering.
Ingredients
Scale
- 1 cup quinoa
- 2 bell peppers (assorted colors)
- 1 medium zucchini
- 1 red onion
- 2 tablespoons olive oil
- Juice of 1 lemon
- Fresh herbs (parsley or cilantro)
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- Preheat oven to 425°F (220°C). Chop bell peppers, zucchini, and red onion into bite-sized pieces. Spread on a baking sheet, drizzle with olive oil, season with salt and pepper. Toss to coat.
- Roast veggies for 20-25 minutes until tender and slightly caramelized.
- In a large bowl, combine cooked quinoa with roasted vegetables. Squeeze lemon juice over the mixture and toss gently.
- Fold in chopped fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 220
- Sugar: 3g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg