Description
A healthy and colorful salad featuring quinoa and roasted vegetables.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
- On a baking sheet, toss bell pepper, zucchini, yellow squash, and cherry tomatoes with olive oil, salt, and pepper.
- Roast vegetables in the oven for 20-25 minutes.
- In a large bowl, combine cooked quinoa and roasted vegetables.
- Add parsley and lemon juice. Mix well.
- Serve warm or chilled.
Notes
- Feel free to add other vegetables.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Quinoa Roasted Vegetable Salad