Description
This Quinoa & Roasted Veggie Salad is a vibrant, nutritious dish perfect for a light lunch or side. Featuring fluffy quinoa combined with perfectly roasted bell peppers, zucchini, yellow squash, and cherry tomatoes, it’s tossed with fresh parsley and zesty lemon juice for a refreshing flavor. Easy to prepare and packed with wholesome ingredients, this salad is a delicious and healthy option that suits a variety of diets.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups water
Vegetables
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
Seasonings & Extras
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the vegetables.
- Rinse Quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove its natural bitterness.
- Cook Quinoa: In a pot, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low and let it simmer covered for 15 minutes until the quinoa is cooked and water is absorbed.
- Prepare Vegetables: While the quinoa is cooking, dice the red bell pepper, zucchini, and yellow squash, and halve the cherry tomatoes. Toss all the diced vegetables with 2 tablespoons of olive oil, salt, and pepper to taste on a baking sheet.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 20-25 minutes until they are tender and slightly caramelized.
- Fluff Quinoa: Once cooked, fluff the quinoa with a fork to separate the grains and allow it to cool slightly.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, 1/4 cup chopped fresh parsley, and 2 tablespoons lemon juice. Mix everything thoroughly to blend the flavors.
- Serve: Serve the quinoa and roasted veggie salad warm or at room temperature as a healthy main dish or side.
Notes
- You can substitute or add other vegetables like eggplant, carrots, or mushrooms based on preference.
- For extra protein, add cooked chickpeas or grilled chicken.
- The salad can be refrigerated for up to 3 days and is great for meal prep.
- If you prefer a vegan dressing variation, replace lemon juice with a tahini-based dressing.
- Make sure to rinse quinoa well to avoid a bitter taste.
