Description
Quinoa & Roasted Veggie Salad is a colorful, nutritious dish, combining protein-rich quinoa with a medley of roasted vegetables for a delightful and satisfying meal.
Ingredients
Scale
- 1 cup quinoa
- 1 bell pepper (any color)
- 1 zucchini
- 1 red onion
- 1 eggplant
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. Boil 2 cups of water in a medium saucepan, then add quinoa. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
- Chop bell pepper, zucchini, red onion, and eggplant into bite-sized pieces.
- Toss vegetables with olive oil, salt, and pepper in a large bowl. Spread on a parchment-lined baking sheet.
- Preheat oven to 400°F (200°C). Roast veggies for 25-30 minutes until golden brown and tender, stirring halfway through.
- Combine roasted veggies with cooked quinoa in a large bowl. Squeeze fresh lemon juice over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 280
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - Customize with your choice of seasonal vegetables or proteins like chickpeas or feta cheese for added flavor. - For quick prep, use frozen vegetables; just roast them directly from the freezer.