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Quinoa & Roasted Veggie Salad

Quinoa & Roasted Veggie Salad

This Quinoa & Roasted Veggie Salad is a vibrant and satisfying dish, perfect for lunch, featuring wholesome quinoa and seasonal roasted vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: LUNCH RECIPES
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup quinoa a gluten-free grain that provides a hearty base full of protein.
  • 2 cups water necessary for cooking the quinoa and ensuring it's fluffy.
  • 1 red bell pepper, diced adds sweetness and a pop of color to your dish.
  • 1 zucchini, diced brings a lovely texture and is low in calories.
  • 1 yellow squash, diced complements the zucchini with its mild flavor.
  • 1 cup cherry tomatoes, halved juicy bursts of flavor that enhance freshness.
  • Salt to taste elevates the flavors of the salad.
  • Pepper to taste adds a little kick to the overall dish.
  • 1/4 cup fresh parsley, chopped for a fresh herbal note that brightens up the salad.
  • 2 tablespoons lemon juice gives a zesty zing that balances the richness of the veggies.

Equipment

  • Oven
  • Pot
  • Baking sheet
  • Mixing bowl

Method
 

How to Make Quinoa & Roasted Veggie Salad
  1. Preheat the oven to 400°F (200°C). Get your cooking space ready for roasting! This temperature helps caramelize the veggies, bringing out their natural sweetness.
  2. Rinse quinoa under cold water. This step removes bitterness and ensures a nutty flavor. Rinse it thoroughly for about 2-3 minutes.
  3. Combine quinoa and water in a pot. Bring to a boil over medium-high heat, then reduce to a simmer. Let it cook for 15 minutes until fluffy.
  4. Toss the diced vegetables with olive oil, salt, and pepper on a baking sheet. Spread them evenly for perfect roasting, ensuring they get that lovely golden color.
  5. Roast the vegetables in the oven for 20-25 minutes. They should be tender and slightly charred—this adds incredible depth to your salad's flavor!
  6. Fluff the cooked quinoa with a fork and let it cool for a few minutes. This lightens the texture and prepares it to mingle with the roasted veggies.
  7. Combine quinoa, roasted vegetables, chopped parsley, and lemon juice in a large bowl. Stir everything together gently for an even distribution of flavors and colors.
  8. Serve the Quinoa & Roasted Veggie Salad warm or at room temperature. It’s versatile and delightful either way!

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 20IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

Enjoy crafting this delightful Quinoa & Roasted Veggie Salad!

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