Description
Quinoa & Roasted Veggie Salad is a vibrant, nutrient-rich dish combining nutty quinoa and colorful roasted vegetables, perfect for healthy meals and meal prep.
Ingredients
- Tri-color quinoa
- Zucchini
- Bell peppers
- Red onion
- Cherry tomatoes
- Olive oil
- Salt and pepper
- Lemon juice
- Fresh herbs (parsley or basil)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. Toss with olive oil, salt, and pepper.
- Spread veggies on the baking sheet in a single layer and roast for 20-25 minutes until caramelized.
- Rinse quinoa under cold water. In a saucepan, combine 1 cup quinoa with 2 cups water or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
- Combine roasted veggies with cooked quinoa in a large bowl. Drizzle with lemon juice and toss in fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg