Description
This Roasted Vegetable Quinoa Salad is a vibrant and nutritious dish, perfect as a side. Packed with roasted vegetables and protein-rich quinoa, it’s both filling and delicious.
Ingredients
1 cup quinoa
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 red onion, diced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1/4 cup fresh parsley, chopped
Instructions
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Rinse the quinoa under cold water and drain.
3. In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
4. While quinoa cooks, toss the diced vegetables with olive oil, salt, pepper, and oregano on a baking sheet.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
6. Once the quinoa is cooked, fluff it with a fork and mix in the roasted vegetables and fresh parsley.
Notes
This salad can be served warm or cold. It can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa, salad, roasted vegetables