Description
Celebrate Memorial Day with this vibrant roasted vegetable quinoa salad, bursting with fresh flavors and textures—perfect for gatherings and easy to prepare!
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 cups vegetable broth or water
- 1 medium zucchini, chopped
- 1 cup bell peppers (mixed colors), chopped
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
- ¼ cup fresh herbs (parsley or basil), chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa and vegetable broth/water. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
- While the quinoa cooks, chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
- Toss the chopped vegetables in a large bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetables on the lined baking sheet in an even layer. Roast for 20–25 minutes until tender and slightly caramelized.
- In a large bowl, combine cooked quinoa and roasted vegetables. Add lemon juice and fresh herbs; toss gently to mix well.
Notes
- Customize this salad by adding seasonal vegetables or your favorite nuts and seeds for extra crunch.
- For an even more flavorful dish, let the salad chill in the fridge for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg