Quinoa and Roasted Vegetable Salad with Chickpeas

This Quinoa and Roasted Vegetable Salad with Chickpeas is a vibrant and nutritious dish, perfect for a healthy American lunch. Packed with protein and fiber, it's both satisfying and delicious, featuring a medley of roasted vegetables and a zesty lemon dressing.

Ingredients

• Quinoa - 1 cup (170g)
• Water - 2 cups (480ml)
• Chickpeas - 1 can (400g), drained and rinsed
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Red onion - 1 small, diced
• Cherry tomatoes - 1 cup (150g), halved
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 2 tablespoons (30ml)
• Garlic powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 1/4 cup (15g), chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a medium saucepan, bring 2 cups of water to a boil and add 1 cup of quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and quinoa is fluffy.
3. While the quinoa is cooking, prepare the vegetables. On a large baking sheet, combine the diced red bell pepper, zucchini, red onion, and cherry tomatoes.
4. Drizzle the vegetables with 1 tablespoon of olive oil, sprinkle with garlic powder, salt, and black pepper, then toss to coat evenly.
5. Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.
6. In a large bowl, combine the cooked quinoa, roasted vegetables, and chickpeas.
7. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice. Pour this dressing over the salad and toss to combine.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and aiding digestion.
• Rich in vitamins and antioxidants from the variety of vegetables.

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