Description
A nutritious and flavorful salad made with roasted vegetables and quinoa, perfect for a healthy meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water and drain.
- In a pot, combine quinoa and water, bring to a boil, then reduce heat and simmer for 15 minutes.
- While quinoa is cooking, toss the diced vegetables with olive oil, salt, pepper, garlic powder, and oregano.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender.
- Once the quinoa is cooked, fluff it with a fork and combine it with the roasted vegetables.
- Stir in fresh parsley and adjust seasoning if necessary.
- Serve warm or chilled.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This salad can be stored in the refrigerator for up to 3 days.
- Add feta cheese or chickpeas for extra protein.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Quinoa Salad, healthy salad, quinoa recipe, vegetarian meal