Quinoa and Roasted Vegetable Salad
A hearty and satisfying salad that's perfect for a filling lunch or dinner. Roast your favorite vegetables and mix with quinoa, herbs, and a zesty lemon dressing for a flavorful and nutritious meal.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini sliced
- 1 red onion sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa in a fine mesh strainer and place it in a medium saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
- In a large bowl, toss the sliced bell peppers, zucchini, and red onion with 2 tablespoons of olive oil. Season with salt and pepper to taste.
- Spread the vegetables out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- In a small bowl, whisk together the lemon juice, 1/4 cup of olive oil, minced garlic, and salt and pepper to taste.
- In a large bowl, combine the cooked quinoa, roasted vegetables, chopped parsley, mint, and basil. Pour the lemon dressing over the top and toss to combine.
- Serve the quinoa and roasted vegetable salad warm or at room temperature. Enjoy!