Warm Quinoa Salad with Roasted Vegetables
This Warm Quinoa Salad with Roasted Vegetables is a hearty and nutritious dish that's perfect for lunch or dinner. It's gluten-free, vegan, and packed with protein, fiber, and vitamins. The quinoa provides a complete protein source, while the roasted vegetables add plenty of vitamins and minerals. It's a great way to incorporate more vegetables into your diet while still enjoying a delicious and filling meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
97 kcal
Protein
3 g
Carbs
15 g
Fat
3 g
Fiber
4 g
Ingredients
Quinoa
50 gms (50g)
Red Bell Pepper
0.5 cup, sliced (100g)
Red Onion
0.25 cup, chopped (50g)
Zucchini
0.5 cup, sliced (100g)
Dried Oregano
0.5 tsp (1g)
Dried Basil
0.5 tsp (0.5g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Black Pepper
0.5 tsp (1g)
Fresh Parsley (chopped)
2 tbsp (10g)
Fresh Mint (chopped)
1 tbsp (3g)
Instructions
Cooking Steps
Preheat the oven to 200°C.
In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes until the quinoa is cooked.
On a baking sheet, toss sliced red onion, red bell peppers, and zucchini with olive oil, dried oregano, dried basil, salt, and black pepper.
Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and slightly browned.
In a large bowl, combine the cooked quinoa, roasted vegetables, chopped fresh parsley, chopped fresh mint, and lemon juice. Toss well to combine.
Serve warm and enjoy!