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Quinoa & Roasted Veggie Salad

Quinoa & Roasted Veggie Salad

A vibrant Quinoa & Roasted Veggie Salad, rich in nutrients and flavor, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: SALADS & BOWLS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa a protein-packed base that adds a nutty flavor.
  • 2 cups water essential for cooking the quinoa to a fluffy texture.
  • 1 medium red bell pepper, diced adds sweetness and a pop of color.
  • 1 medium zucchini, diced tender when roasted.
  • 1 medium yellow squash, diced brings a gentle sweetness.
  • 1 cup cherry tomatoes, halved juicy and enhances flavor.
For the Dressing and Seasoning
  • 2 tablespoons olive oil enriches the veggies.
  • Salt to taste use kosher salt for balanced seasoning.
  • Pepper to taste fresh black pepper adds spice.
  • ¼ cup fresh parsley, chopped offers a burst of freshness.
  • 2 tablespoons lemon juice adds a zesty brightness.

Equipment

  • Baking Sheet
  • Pot
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the quinoa under cold water.
  3. Combine quinoa and water in a pot. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
  4. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
  5. Roast the vegetables in the oven for 20-25 minutes.
  6. Fluff the cooked quinoa with a fork and allow it to cool slightly.
  7. Combine quinoa, roasted vegetables, parsley, and lemon juice in a large bowl.
  8. Serve the salad warm or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Garnish with additional fresh parsley for added color and freshness. Store in an airtight container for up to 3 days in the fridge or freeze without dressing for up to 2 months.

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