Balsamic Roasted Vegetable Quinoa Salad

Balsamic Roasted Vegetable Quinoa Salad is a vibrant and nutritious dish that blends the earthy flavors of roasted vegetables with the nutty texture of quinoa, all tossed in a tangy balsamic dressing. Perfect for a midnight snack, this salad is both satisfying and healthy, making it an ideal choice for late-night cravings.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Zucchini - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Carrot - 1 medium, sliced
• Red onion - 1 small, diced
• Olive oil - 2 tablespoons
• Balsamic vinegar - 3 tablespoons
• Garlic - 2 cloves, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
3. While the quinoa cooks, prepare the vegetables. In a large bowl, toss the zucchini, red bell pepper, carrot, and red onion with olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
4. Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
5. In a large bowl, combine the cooked quinoa and roasted vegetables. Toss well to combine.
6. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 360
• Protein: 10 g
• Carbs: 58 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• High in protein and fiber from quinoa, promoting satiety and digestion.
• Rich in vitamins and antioxidants from the variety of vegetables, supporting overall health.

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