Quinoa and Roasted Vegetable Salad

This Quinoa and Roasted Vegetable Salad is a vibrant and nutritious dish, perfect for a healthy American lunch. Packed with flavor and color, it features tender roasted vegetables combined with protein-rich quinoa for a satisfying meal.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Carrot - 1, diced
• Red onion - 1/2, diced
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon
• Lemon juice - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water and then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed.
3. While the quinoa cooks, prepare the vegetables. In a bowl, toss the diced red bell pepper, zucchini, carrot, and red onion with olive oil, salt, black pepper, and garlic powder.
4. Spread the seasoned vegetables on a baking sheet in a single layer and roast them in the preheated oven for about 15 minutes, or until they are tender and slightly caramelized.
5. Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the roasted vegetables and lemon juice, and mix well.
6. Garnish the salad with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from quinoa.
• High in fiber from the vegetables, promoting digestive health.

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