Description
Memorial Day Roasted Vegetable Quinoa Salad is a vibrant, nutritious dish filled with roasted veggies and quinoa, perfect for summer gatherings and easy to prepare for any occasion.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 medium zucchini (chopped)
- 2 bell peppers (any color, chopped)
- 1 medium red onion (sliced)
- 1 cup cherry tomatoes (halved)
- 3 tablespoons olive oil
- 1/4 cup fresh herbs (basil or parsley, chopped)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the zucchini, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes.
- In a large bowl, toss the veggies with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until golden brown and tender.
- While the veggies roast, cook quinoa by bringing 2 cups of water or vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Once roasted veggies have cooled slightly, combine them with cooked quinoa in a large serving bowl. Drizzle with lemon juice and sprinkle with fresh herbs before serving.
Notes
- Customize with seasonal vegetables like asparagus or carrots for added flavor.
- For extra crunch, consider topping with sunflower seeds or pumpkin seeds just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg