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Roasted Vegetable Quinoa Salad

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A colorful and nutritious salad featuring roasted vegetables and fluffy quinoa, perfect for a light meal.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 bell pepper (any color), diced
  • 1 medium zucchini, diced
  • 2 carrots, sliced
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs (parsley, cilantro, or basil) for garnish

Instructions

  1. Rinse the quinoa under cold water for about 30 seconds in a fine-mesh strainer.
  2. Cook the quinoa in a medium pot with vegetable broth, cover, and simmer for about 15 minutes until all liquid is absorbed.
  3. Preheat your oven to 400°F (200°C).
  4. Prepare the vegetables by chopping them into evenly-sized pieces.
  5. Toss the vegetables with olive oil, minced garlic, and seasonings on a large baking sheet.
  6. Roast the veggies in the preheated oven for about 20–25 minutes, stirring halfway through.
  7. Combine the roasted veggies with the cooked quinoa in a big bowl and add fresh herbs.

Notes

This dish is versatile; you can add proteins like chickpeas or chicken, or experiment with different veggies and dressings.

Nutrition

Keywords: quinoa salad, roasted vegetables, healthy meal, vegetarian recipe

Find it online: https://platefulkitchen.com/balanced-beat-healthy-choices-eat-to-fuel/