Quinoa Salad with Roasted Vegetables
This Quinoa Salad with Roasted Vegetables is a healthy and delicious dish that is perfect for lunch or dinner. It is a vegan and gluten-free dish that is high in protein and fiber. The roasted vegetables add a depth of flavor to the quinoa, while the chickpeas provide a satisfying crunch. This recipe is perfect for those looking for a healthy and satisfying meal without the use of vinegar and oil. It is also free of nuts, making it suitable for those with a nut allergy
Nutrition Facts
Per serving
Energy
117 kcal
Protein
5 g
Carbs
22 g
Fat
2 g
Fiber
4 g
Ingredients
Quinoa
0.25 cup (50g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Red Bell Pepper
0.25 cup, sliced (25g)
Onion Finely Chopped
0.5 small cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Yellow Bell Pepper
0.25 cup, sliced (25g)
Zucchini
0.25 cup, sliced (50g)
Instructions
Preparation
Cook the quinoa
Cooking Steps
Preheat the oven to 375°F (190°C).
In a large bowl, add chopped red and yellow bell peppers, zucchini, and red onion.
Sprinkle salt, and pepper over the vegetables and toss well.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast for 15-20 minutes until the vegetables are tender and lightly browned.
In a large mixing bowl, add cooked quinoa and roasted vegetables. Mix well.
Garnish with fresh parsley or fresh coriander leaves and serve.