Roasted Vegetable and Quinoa Salad
A nutritious and flavorful salad filled with roasted vegetables, protein-rich quinoa, and a zesty dressing. Perfect for meal prep or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 cup quinoa, rinsed
- 2 cups mixed vegetables (bell peppers, zucchini, and carrots), chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- ¼ cup fresh parsley or basil, chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine 1 cup of rinsed quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes.
- Chop your vegetables into even-sized pieces.
- Toss the chopped vegetables with 2 tablespoons of olive oil, minced garlic, salt, and pepper on a large baking sheet.
- Roast the vegetables for about 25 minutes, or until tender and slightly caramelized.
- Whisk together the remaining tablespoon of olive oil and lemon juice in a small bowl, seasoning with additional salt and pepper if desired.
- Mix the cooked quinoa, roasted vegetables, and fresh herbs in a large bowl. Drizzle the dressing over and toss gently to combine. Serve warm or at room temperature.
Notes
Rinse quinoa before cooking to remove its natural coating. Don’t overcrowd the vegetables while roasting to ensure they caramelize.