Description
Memorial Day Roasted Vegetable Quinoa Salad is a vibrant, nutritious dish featuring fluffy quinoa and colorful roasted vegetables, perfect for summer gatherings. Delight your guests with this festive and healthy option.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- While the veggies roast, rinse quinoa under cold water. Boil 2 cups of water in a saucepan; add quinoa, reduce heat to low, cover, and cook for about 15 minutes until liquid is absorbed.
- Combine roasted vegetables and quinoa in a large serving bowl. Stir in parsley, basil, lemon juice, and adjust seasoning as needed.
Notes
- Feel free to swap out seasonal vegetables or add nuts for extra crunch.
- This salad can be made one day ahead; it tastes even better as flavors meld overnight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg