This quinoa salad with roasted vegetables is a perfect example of a healthy, nutritious, and easy-to-make dish that can be enjoyed as a main or a side. It’s full of vitamins, minerals, and fiber, and it’s packed with protein from quinoa and vegetables. Plus, it’s easy to customize based on what you have on hand, making it a versatile meal for any occasion.
Ingredients:
For the salad:
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth (for cooking the quinoa)
- 1 red bell pepper (chopped)
- 1 zucchini (chopped)
- 1 cup cherry tomatoes (halved)
- 1 small red onion (sliced)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions:
Step 1: Cook the Quinoa
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Add the quinoa, cover the pot, and reduce the heat to low.
- Simmer for 12-15 minutes, or until the quinoa is cooked and the water is absorbed. Remove the pot from the heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
Step 2: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange the chopped bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt and pepper. Toss the vegetables to coat evenly.
- Roast the vegetables for 20-25 minutes, or until they are tender and lightly browned, stirring halfway through for even cooking.
Step 3: Prepare the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
Step 4: Assemble the Salad
- In a large bowl, combine the cooked quinoa and roasted vegetables. Toss gently to combine.
- Pour the dressing over the salad and toss to coat everything evenly.
- Garnish with chopped fresh parsley if desired.
Step 5: Serve and Enjoy
- This quinoa salad can be served warm, at room temperature, or chilled. It’s great as a main dish for lunch or dinner, or as a side dish alongside grilled chicken or fish.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Why This Recipe is Healthy:
- Quinoa: A complete protein that contains all nine essential amino acids, quinoa is also high in fiber, vitamins, and minerals.
- Vegetables: Roasting enhances the flavors of the vegetables while preserving their nutrients. Bell peppers, zucchini, and tomatoes are rich in vitamins A and C, as well as antioxidants that promote good health.
- Healthy Fats: Olive oil provides heart-healthy monounsaturated fats, which help reduce inflammation and support overall health.
- Dressing: The simple, homemade dressing is free from additives and sugars commonly found in store-bought options. The addition of lemon juice and balsamic vinegar provides a tangy flavor while adding to the nutritional profile.
Customization Tips:
- Add Protein: To make the salad more filling, add some protein like grilled chicken, chickpeas, or feta cheese.
- Change Up the Vegetables: Feel free to substitute any of the vegetables with others like sweet potatoes, Brussels sprouts, or carrots.
- Nuts and Seeds: For added crunch, toss in some toasted almonds, sunflower seeds, or pumpkin seeds.
This quinoa salad with roasted vegetables is not only packed with nutrients but also easy to make, making it a great option for meal prep or a quick weeknight dinner. It’s a dish that supports a healthy lifestyle while being delicious and satisfying!
