Description
Experience a burst of flavors with our Rapid & Simple Quinoa Salad with Roasted Vegetables! This vibrant dish features perfectly roasted bell peppers, zucchini, and cherry tomatoes tossed with fluffy quinoa and a zesty lemon dressing. It’s a delightful, nutritious addition to any meal—ideal for quick weeknight dinners or as a refreshing side at gatherings.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup mixed bell peppers (red, yellow, green), chopped
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 small red onion, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop the bell peppers, zucchini, cherry tomatoes, and red onion into uniform bite-sized pieces.
- In a large bowl, toss chopped vegetables with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Rinse quinoa under cold water. In a saucepan, combine quinoa and water; bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until all water is absorbed.
- Fluff the cooked quinoa with a fork in a large mixing bowl. Add roasted vegetables and squeeze fresh lemon juice over the mixture. Stir gently to combine.
- Serve immediately or chill for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 215
- Sugar: 3g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg