Description
Memorial Day Roasted Vegetable Quinoa Salad is a colorful, nutritious dish packed with vibrant veggies and protein-rich quinoa, perfect for summer gatherings.
Ingredients
Scale
- 1 cup quinoa
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 cup red onion, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss bell peppers, zucchini, cherry tomatoes, and red onion with olive oil on a baking tray until evenly coated. Roast for about 20-25 minutes until tender and slightly caramelized.
- Rinse quinoa under cold water. Cook according to package instructions using vegetable broth instead of water for added flavor.
- In a large bowl, combine roasted vegetables with cooked quinoa. Squeeze fresh lemon juice over the mix and gently toss.
- Stir in freshly chopped herbs and season with salt and pepper to taste. Serve warm or chill before serving.
Notes
- Feel free to add seasonal veggies or nuts for additional crunch.
- This salad can be made a day ahead; it tastes even better after flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg