Treat yourself to a wholesome and flavorful journey with our quinoa and roasted vegetable salad recipe. Imagine a vibrant medley of tender quinoa grains, tossed with a colorful assortment of roasted vegetables, and dressed in a zesty vinaigrette.
This salad is a feast for the senses, with the nutty taste of quinoa perfectly complementing the caramelized sweetness of the roasted vegetables. Each bite offers a delightful blend of textures and flavors, making it a satisfying and nourishing choice for any meal.
Packed with protein, fiber, vitamins, and minerals, this salad not only tastes good but also makes you feel good from the inside out. Feel free to customize your salad with your favorite vegetables, herbs, and dressings to suit your taste preferences and dietary needs.
Quinoa and Roasted Vegetable Salad
Ingredients
- 1 cup quinoa (cooked)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 zucchini (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh parsley (chopped)
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- sea salt (to taste)
- pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large baking dish, toss the diced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
- Roast in the oven for 20-25 minutes until the vegetables are tender and slightly charred.
- In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, lemon juice, and olive oil.
- Season with salt and pepper to taste and toss well to combine.
- Serve at room temperature or chilled for a refreshing salad.
