Quinoa Salad with Roasted Vegetables

Looking for a delicious and nutritious salad that combines quinoa's unique texture with the rich flavors of roasted vegetables? This Quinoa Salad with Roasted Vegetables is perfect for those looking to add more plant-based meals into their diet. It’s versatile, easy to prepare, and provides you with a good balance of protein and fiber.

This recipe yields approximately 4 servings and takes around 30 minutes to prepare. You'll enjoy the fresh crunch from the vegetables combined with the nutty flavor of quinoa for a meal that is not only satisfying but also packed with nutrients.

Ingredients

• 1 cup quinoa, rinsed well
• 2 cups vegetable broth or water
• 1 red bell pepper, chopped into bite-sized pieces
• 1 yellow bell pepper, similarly chopped
• 1 small zucchini, sliced thinly
• 1 medium-sized carrot, julienned
• 1/4 cup chopped fresh parsley or cilantro (optional)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• Lemon juice for serving (optional)

Instructions

To begin, preheat your oven to 400°F (205°C). Place the chopped bell peppers and zucchini on a baking tray. Drizzle them with olive oil and sprinkle generously with salt and pepper. Toss until well coated.

Roast these vegetables in the preheated oven for about 15 minutes or until they are slightly softened but still crisp around the edges. Set aside once done to cool down slightly before combining everything else into one bowl.

Preparing the Quinoa

In a separate saucepan, add the rinsed quinoa along with the vegetable broth or water according to your preference in terms of consistency—whether you'd like it more al dente or softer. Bring this mixture to boil over medium heat before reducing the temperature and letting it simmer gently for about 15 minutes until all liquid has been absorbed.

<

p>Once ready, remove from stove top carefully fluff up with a fork ensuring no lumps form while cooling down slightly at room temperature.

Mixing Everything Together

Gently mix together the cooled quinoa with your roasted vegetables in a large bowl. Taste and adjust seasoning as needed by adding salt, pepper if necessary. If desired add chopped parsley or cilantro for extra freshness. Serve this salad immediately after mixing it all up; you can also chill it briefly before serving to let flavors meld.

Serving Suggestions & Additional Notes

This quinoa salad pairs wonderfully with any grilled chicken, fish fillets, or even just as a standalone side dish during summer months. For added variety consider incorporating different types of nuts like almonds or walnuts for extra crunch and protein boost. You could also try drizzling some balsamic vinegar instead of lemon juice over top if you prefer milder citrus notes.

<

p>Leftovers keep well in an airtight container stored inside refrigerator where they will last about 5 days. They reheat nicely when reheated either individually or batched together depending on quantity needed.