Quinoa & Roasted Veggie Salad Recipe for a Healthy Meal

The perfect dish can whisk you away on a flavor adventure, and this Quinoa & Roasted Veggie Salad is no exception. Imagine sinking your fork into a medley of perfectly roasted vegetables nestled among fluffy quinoa, where every bite bursts with freshness and texture. The aroma wafts through the kitchen like a gentle hug, inviting everyone to gather around the table.

This delightful recipe has a special place in my heart; it often graces our family gatherings like a VIP guest. Whether it’s a casual weeknight dinner or a sunny picnic in the park, this salad is always the star of the show. Get ready to experience flavors that dance on your taste buds and colors that brighten even the dullest of days!

I still remember the first time I served this salad at a family reunion; my cousin declared it “the best thing since sliced bread,” which made me beam with pride!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: A nutritious grain packed with protein; rinse well before cooking to remove bitterness.
• Zucchini: Choose firm zucchinis; they roast beautifully and add a lovely green hue.
• Bell Peppers: Go for any color you love; they bring sweetness and vibrancy to the mix.
• Red Onion: Adds sharpness; slice thinly to enhance its sweet flavor when roasted.
• Olive Oil: Use high-quality extra virgin olive oil for rich flavor and better health benefits.
• Lemon Juice: Freshly squeezed juice brightens up the salad; it works wonders for flavor enhancement.
• Salt and Pepper: Essential seasonings that elevate everything; adjust them according to your taste preferences.
• Fresh Herbs (optional): Parsley or cilantro can add an exciting freshness at the end.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Roast Those Veggies!: Preheat your oven to 425°F (220°C). Chop zucchini, bell peppers, and red onion into bite-sized pieces. Spread them out on a baking sheet lined with parchment paper.

Add Olive Oil and Seasonings: Drizzle olive oil over the veggies generously—don’t skimp here! Sprinkle salt and pepper evenly across them. Toss everything together until coated nicely.

Let Them Roast!: Roast in the preheated oven for 25-30 minutes until they’re tender and lightly charred. Keep an eye on them until they release their sweet aromas!

Cook the Quinoa: While veggies roast away, rinse 1 cup of quinoa under cold water in a fine mesh strainer. Combine with 2 cups of water in a pot over medium heat.

Simmer Until Fluffy: Bring quinoa to a boil, then reduce heat to low. Cover and let it simmer for about 15 minutes until all water is absorbed. Fluff with a fork once done!

Toss It All Together!: In a large bowl, combine the cooked quinoa and roasted veggies together while still warm. Squeeze fresh lemon juice over everything for that zesty kick.

Enjoy assembling this colorful dish while savoring those delightful scents wafting from your kitchen! It’s hard not to get excited about such wholesome goodness.

Now you have all the steps needed to create this delicious Quinoa & Roasted Veggie Salad! Prepare yourself for some serious culinary delight as this sensational dish comes together effortlessly!

Perfecting the Cooking Process

Start by roasting your veggies while cooking the quinoa to save time. This way, everything comes together beautifully, fresh, and hot.

Add Your Touch

Feel free to swap in your favorite vegetables or add nuts for extra crunch. Experiment with herbs and spices to make it uniquely yours.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave to preserve texture and flavor.

Cooking this Quinoa & Roasted Veggie Salad brings back memories of family gatherings where everyone eagerly devoured it, leaving no leftovers behind.

FAQ

Can I use other grains instead of quinoa?

Absolutely! You can substitute farro or brown rice for a different texture.

What vegetables work best for roasting?

Bell peppers, zucchini, and carrots are fantastic options that roast beautifully.

How can I make this salad more filling?

Adding chickpeas or grilled chicken will enhance protein and keep you satisfied longer.

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Quinoa & Roasted Veggie Salad

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• Author: Sophie Hart
• Total Time: 45 minutes
• Yield: Serves 4

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Description

This vibrant salad combines fluffy quinoa and roasted vegetables for a nutritious, flavorful dish that’s perfect for any meal. Easy to prepare and endlessly customizable!

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Ingredients

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• 1 cup quinoa
• 1 zucchini, chopped
• 2 bell peppers, chopped
• 1 red onion, sliced
• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh herbs (optional)

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Instructions

1. Preheat your oven to 425°F (220°C). Chop zucchini, bell peppers, and red onion into bite-sized pieces. Spread on a baking sheet lined with parchment paper.
2. Drizzle olive oil over the veggies, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes until tender and lightly charred.
3. Rinse quinoa under cold water. Combine with 2 cups of water in a pot over medium heat. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until water is absorbed; fluff with a fork.
4. In a large bowl, combine the cooked quinoa and roasted veggies while warm. Squeeze fresh lemon juice over the mixture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Healthy

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 4g
• Sodium: 50mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg