Description
This vibrant quinoa salad is a delightful combination of roasted vegetables and fluffy quinoa, making it the perfect dish for busy weeknights or gatherings. Packed with flavor and nutrients, each bite is a sensory experience that will brighten your table. Enjoy this colorful salad as a main course or a side dish anytime you crave something healthy and delicious!
Ingredients
Scale
- 1 cup quinoa
- 1 cup bell peppers (mixed colors), chopped
- 1 medium zucchini, diced
- 1 small red onion, sliced
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine chopped bell peppers, zucchini, and sliced red onion.
- Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
- Spread vegetables on the baking sheet in an even layer and roast for 20-25 minutes until tender.
- While vegetables roast, rinse quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups water or vegetable broth. Bring to a boil then reduce heat and simmer covered for about 15 minutes until liquid is absorbed.
- Fluff cooked quinoa with a fork in a large bowl, add roasted vegetables and lemon juice. Mix gently to combine and serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg