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Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad: 5 Steps to Deliciousness

A nutritious salad featuring quinoa and assorted roasted vegetables.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Rinse quinoa under cold water and drain.
  3. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. On a baking sheet, toss vegetables with olive oil, salt, and pepper.
  5. Roast vegetables for 20-25 minutes until tender.
  6. Fluff quinoa with a fork and mix in roasted vegetables, parsley, and lemon juice.
  7. Serve warm or chilled.

Notes

  • Customize with your favorite vegetables.
  • This salad can be made ahead of time.
  • Store leftovers in the refrigerator for up to 3 days.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting and boiling
  • Cuisine: Mediterranean
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Quinoa, Roasted Vegetables, Salad, Healthy, Vegan