Description
Memorial Day Roasted Vegetable Quinoa Salad is a vibrant and nutritious dish, perfect for summer gatherings. Packed with roasted veggies, it offers a delightful blend of flavors and textures.
Ingredients
Scale
- 1 cup quinoa
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- Juice of 1 lemon
- ¼ cup fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse quinoa under cool water until clear. Combine with 2 cups water in a pot; bring to a boil. Cover and simmer for 15 minutes until water is absorbed.
- Chop the bell peppers, zucchini, onion, and halve the cherry tomatoes.
- In a large bowl, mix the chopped vegetables with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized; stir halfway through.
- Once cooked and slightly cooled, combine quinoa and roasted veggies in a large bowl. Drizzle with lemon juice and add herbs; toss gently.
Notes
- For added crunch, consider tossing in some nuts or seeds.
- Substitute quinoa with farro or barley for a different texture.
- Let the salad rest for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg