Quinoa and Roasted Vegetable Salad
A healthy and colorful salad with quinoa and roasted vegetables.
Print Recipe
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 zucchini chopped
- 1 red bell pepper chopped
- 2 tablespoon olive oil
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 lemon juiced
- ¼ cup fresh parsley chopped
Preheat oven to 400°F (200°C).
Place chopped zucchini and red bell pepper on a baking sheet. Drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper. Roast for 20-25 minutes.
In a saucepan, bring water to a boil. Add quinoa and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes.
In a mixing bowl, combine cooked quinoa, roasted vegetables, cherry tomatoes, lemon juice, remaining olive oil, and parsley. Toss well.
Season with additional salt and pepper to taste. Serve warm or chilled.
Calories: 250kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 2mg
Healthy, Quinoa, Vegetables