Description
Discover a burst of flavor with this Tasty Fast & Effortless Quinoa Salad with Roasted Vegetables. This vibrant dish combines fluffy tri-color quinoa and a medley of roasted veggies, making it not only a nutritious choice but also an explosion of taste. Perfect for lunch or as a side for any gathering, this salad is easy to prepare and sure to impress.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 cup bell peppers (any color), chopped
- 1 medium zucchini, chopped
- 1 small red onion, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Spread evenly on the baking sheet.
- Drizzle olive oil over the vegetables and season generously with salt and pepper.
- Roast in the oven for 20-25 minutes until tender and slightly caramelized.
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water, bring to a boil, then simmer covered for about 15 minutes until all water is absorbed.
- Fluff cooked quinoa with a fork in a large bowl, add roasted vegetables, drizzle with lemon juice, and toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg