Roasted Vegetable and Quinoa Salad with Spinach

This Roasted Vegetable and Quinoa Salad with Spinach is a colorful and nutritious dish perfect for a healthy midnight snack. Packed with vibrant vegetables, protein-rich quinoa, and fresh spinach, it offers a delightful blend of flavors and textures.

Ingredients

• Quinoa - 100 grams
• Spinach - 100 grams
• Bell pepper (red) - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Red onion - 1/2 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled (optional)
• 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 then cook it according to package instructions, usually about 15 minutes.
3. Meanwhile, on a baking sheet, toss the diced bell pepper, zucchini, carrot, and red onion with olive oil, minced garlic, salt, and black pepper.
4. Spread the vegetables in a single layer and roast in the oven for about 20 minutes, or until tender and slightly caramelized.
5. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
6. In a large bowl, combine the cooked quinoa, roasted vegetables, fresh spinach, crumbled feta cheese (if using), lemon juice, and chopped parsley.
7. Toss everything together until well mixed, then serve immediately or chill in the refrigerator for 10 minutes before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 42 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 420 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in protein from quinoa, supporting muscle repair and growth.
• High in dietary fiber from vegetables, promoting digestive health.

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