Roasted Vegetable & Quinoa Salad
A nourishing and vibrant dish featuring roasted vegetables and quinoa, drizzled with a light lemon vinaigrette.
Ingredients
For the quinoa
- 1 cup dry quinoa any variety
- 2 cups vegetable broth for cooking quinoa
For the roasted vegetables
- 1 medium zucchini, diced
- 1 piece bell pepper (red or yellow), diced
- 2 medium carrots, sliced
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- Salt & pepper, to taste
- ½ teaspoon dried oregano
- ¼ cup almonds or walnuts, chopped optional
- 2 tablespoons fresh parsley, chopped for garnish
- 1 tablespoon lemon juice optional, for dressing
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy.
- In a mixing bowl, toss the zucchini, bell pepper, carrots, and red onion with olive oil, salt, pepper, and oregano until well coated. Spread them out on the prepared baking sheet.
Cooking
- Roast the vegetables in the preheated oven for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Once the quinoa and vegetables are ready, fluff the quinoa with a fork and add the roasted vegetables on top. Mix well to combine.
- If desired, add chopped nuts and a splash of lemon juice. Garnish with fresh parsley before serving.
Notes
Rinse quinoa before cooking to remove bitterness. Feel free to swap in any seasonal vegetables for a personalized touch. Leftovers can be refrigerated for up to three days. To add protein, consider tossing in chickpeas or grilled chicken.