Roasted Vegetable and Quinoa Salad

This Roasted Vegetable and Quinoa Salad is a vibrant and nutritious dish, perfect for a healthy lunch. Packed with colorful roasted vegetables and protein-rich quinoa, it offers a delightful mix of textures and flavors.

Ingredients

• Quinoa - 100 grams
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, chopped
• Carrot - 1 medium, diced
• Red onion - 1 small, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water and cook it according to package instructions (usually about 15 minutes).
3. While the quinoa is cooking, prepare the vegetables: place the diced red bell pepper, chopped zucchini, diced carrot, and diced red onion on a baking sheet.
4. Drizzle the vegetables with olive oil, and add minced garlic, dried oregano, salt, and black pepper. Toss to coat evenly.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
6. Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl.
7. Add the roasted vegetables to the bowl with quinoa, then drizzle with lemon juice and toss gently to combine.
8. 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: 8 g
• Water: 0.6 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from a variety of vegetables.

Tags