Description
Enjoy a vibrant Quinoa & Roasted Veggie Salad packed with nutritious ingredients and bursting with flavor. A perfect dish for any occasion!
Ingredients
Scale
- 1 cup quinoa
- 2 bell peppers (red, yellow, or orange)
- 1 zucchini
- 1 eggplant
- 1 red onion
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Preheat oven to 425°F (220°C). Toss chopped bell peppers, zucchini, eggplant, and onion with olive oil on a baking sheet. Spread in an even layer.
- Season the vegetables with salt and pepper and roast for 20-25 minutes until tender and slightly charred.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
- In a large bowl, combine roasted veggies and cooked quinoa. Squeeze fresh lemon juice over the top and toss gently.
- If using, fold in freshly chopped herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to swap in seasonal vegetables like carrots or asparagus. For added crunch, consider mixing in nuts or seeds.