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Quick Quinoa Salad with Roasted Vegetables

A vibrant and satisfying salad featuring fluffy quinoa paired with crispy roasted vegetables, perfect as a main dish or side.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Quinoa and Dressing
  • 1 cup quinoa Rinse before cooking.
  • 2 cups water or vegetable broth Use vegetable broth for added flavor.
  • 1 tablespoon lemon juice For dressing the salad.
Roasted Vegetables
  • 1 cup mixed vegetables (bell peppers, zucchini, carrots, etc.) Chopped into bite-sized pieces.
  • 2 tablespoons olive oil For roasting the vegetables.
  • Salt and pepper to taste For seasoning the vegetables.
Garnish
  • Fresh herbs (parsley or cilantro) For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Rinse the quinoa under cold water to remove any bitterness.
  3. In a medium saucepan, combine 1 cup of quinoa and 2 cups of water or vegetable broth. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy.
  4. Chop the mixed vegetables into bite-sized pieces.
Roasting
  1. Spread the chopped vegetables out on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  2. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
Assembly
  1. In a large bowl, combine the cooked quinoa and roasted vegetables. Add the lemon juice and mix well.
  2. Garnish with fresh herbs like parsley or cilantro.
Serving
  1. Serve warm or chilled, and enjoy your Quick Quinoa Salad!

Notes

This salad can be customized with various vegetables. For added texture, top with avocado slices or nuts. Store any leftovers in an airtight container for 3-5 days.