Description
Celebrate Memorial Day with a vibrant Roasted Vegetable Quinoa Salad, bursting with flavor and nutrition—a perfect addition to any gathering!
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 tbsp olive oil
- Juice of 1 lemon
- 1/4 cup fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chopped bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Spread the vegetable mixture evenly on a baking sheet lined with parchment paper and roast for about 20-25 minutes or until tender and slightly charred.
- While the vegetables are roasting, rinse quinoa under cold water. In a pot, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low. Cover and let simmer for about 15 minutes until water is absorbed.
- Once cooked, fluff quinoa with a fork in a large mixing bowl. Add the roasted vegetables along with lemon juice and chopped herbs; mix well.
- Adjust seasoning if necessary before serving warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg