Quinoa Salad with Roasted Vegetables

Ashley Lane Chavez

Quinoa is a highly nutritious and protein-rich grain that is also gluten-free, making it an excellent choice for a healthy meal. This quinoa salad with roasted vegetables is a great way to incorporate this superfood into your diet, while also enjoying the rich flavors of roasted vegetables.

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Course Appetizer, Salad, Side Dish

Ingredients

1 Cup Quinoa
2 Cups Water
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 Zucchini, Diced
1 Yellow Squash, diced
1 Red Onion, diced
2 tbsp Olive Oil
1 tsp Dried Oregano
Salt and Pepper, to taste
1 tbsp Fresh Parsley, chopped
2 tbsp Fresh Lemon Juice

Instructions

Preheat your oven to 425°F (220°C).
Rinse the quinoa in cold water and drain. Place the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the water is absorbed and the quinoa is cooked.
While the quinoa is cooking, place the diced vegetables in a large bowl. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat the vegetables evenly.
Spread the vegetables out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned.
Once the quinoa is cooked, fluff it with a fork and transfer it to a large serving bowl.
Once the quinoa is cooked, fluff it with a fork and transfer it to a large serving bowl. Add the roasted vegetables to the bowl, along with the chopped parsley and lemon juice. Toss everything together until well combined.
Serve the quinoa salad warm or cold, as desired.

Notes

Quinoa Salad with Roasted Vegetables

Ingredients:

1 cup quinoa
2 cups water
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 red onion, diced
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
2 tbsp fresh lemon juice

Instructions:

Preheat your oven to 425°F (220°C).
Rinse the quinoa in cold water and drain. Place the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the water is absorbed and the quinoa is cooked.
While the quinoa is cooking, place the diced vegetables in a large bowl. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat the vegetables evenly.
Spread the vegetables out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned.
Once the quinoa is cooked, fluff it with a fork and transfer it to a large serving bowl. Add the roasted vegetables to the bowl, along with the chopped parsley and lemon juice. Toss everything together until well combined.
Serve the quinoa salad warm or cold, as desired.

This quinoa salad with roasted vegetables is a healthy and delicious dish that is perfect for any time of day. It's packed with nutrients, fiber, and protein, making it a satisfying and nutritious meal. You can customize this recipe to suit your taste by adding other vegetables or herbs, or by adjusting the seasoning to your liking. Give it a try and enjoy the delicious flavors and health benefits of this amazing superfood!

Keyword Healthy, Quinoa, Salad, Vegetables

The Best Quinoa Salad with Roasted Vegetables