Overview

Looking for a nutritious, protein-packed meal that also bursts with flavor? Try this Quinoa Salad with Roasted Veggies! Quinoa, known for its rich protein content, combines beautifully with roasted veggies to create a colorful, nutrient-dense salad. Whether you need a light lunch or a hearty side dish, this gluten-free recipe is an excellent choice. It’s high in fiber, full of vitamins, and a great option for anyone focusing on healthy eating.

Ingredients List

Salad Ingredients:

• 1 cup of quinoa, rinsed thoroughly
• 2 cups of vegetable stock or water
• 1 small zucchini, chopped into bite-sized pieces
• 1 bell pepper, diced
• 1 medium-sized carrot, sliced
• 1 red onion, roughly diced
• 1 cup of halved cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon of sea salt
• 1/2 teaspoon of freshly ground black pepper
• Fresh parsley or cilantro, chopped, for garnish

Dressing Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard (optional for a tangy flavor)
• 1 clove garlic, finely minced
• Salt and pepper to taste

Instructions for Preparation

Step 1: Cook the Quinoa

1. Rinse quinoa well under cold water to remove its natural coating.
2. Bring the vegetable broth or water to a rolling boil in a medium saucepan.
3. Add the rinsed quinoa, lower the heat to a simmer, cover the pot, and let it cook for approximately 15 minutes, until all the liquid is absorbed.
4. Remove from heat, fluff the quinoa with a fork, and allow it to cool before adding to the salad.

Step 2: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Place the zucchini, bell pepper, carrot, and red onion on a lined baking sheet.
3. Drizzle the vegetables with olive oil, season with salt and pepper, and toss to ensure they’re evenly coated.
4. Roast for 20-25 minutes, stirring once midway through, until the vegetables are golden and tender.

Step 3: Combine and Toss the Salad

1. In a large bowl, add the cooled quinoa and the roasted vegetables.
2. Mix in the halved cherry tomatoes for a fresh bite.
3. Prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
4. Drizzle the dressing over the quinoa and vegetable mix, and toss to coat evenly.
5. Garnish with chopped fresh parsley or cilantro before serving.

How to Serve

This salad can be served warm straight from the oven or chilled for a refreshing meal. It’s versatile enough to be a side dish, or you can bulk it up with grilled tofu, chicken, or fish to make it a complete meal. Add a chilled drink, and you’ve got a nutritious, satisfying dish ready to enjoy!

Why This Salad Is a Nutritional Powerhouse

• Quinoa: A complete protein source that’s rich in fiber and essential nutrients, making it perfect for plant-based diets.
• Roasted Veggies: These vegetables add vibrant color, vitamins, antioxidants, and extra fiber, promoting overall health.
• Healthy Fats from Olive Oil: Olive oil provides good fats essential for heart health and adds a subtle richness to the salad.

Pro Tips for Success

• Always rinse the quinoa before cooking to avoid bitterness.
• Feel free to experiment by adding roasted sweet potatoes, broccoli, or your favorite seasonal veggies.
• Toss in some chickpeas or crumbled feta cheese for added protein and texture.
• Make this salad in advance and store it in the refrigerator for up to 3 days. It makes for a perfect meal prep option!