Quinoa Salad with Roasted Vegetables is not only a delicious and satisfying dish but also a powerhouse of nutrition. This vibrant salad combines the protein-rich goodness of quinoa with the abundance of vitamins, minerals, and antioxidants found in roasted vegetables. With its tantalizing flavors and health-boosting properties, this recipe is a must-have in any balanced diet. Let’s explore the numerous health benefits of Quinoa Salad with Roasted Vegetables and learn how to prepare this wholesome dish.

This Quinoa Salad with Roasted Vegetables recipe is Lyme disease friendly. It features nutrient-dense ingredients such as quinoa and roasted vegetables, which provide essential vitamins, minerals, and antioxidants to support overall health and well-being. Additionally, the recipe does not contain any ingredients known to exacerbate Lyme disease symptoms, making it a safe and nutritious option for those managing the condition.

Health Benefits:

1. Protein-Packed Quinoa: Quinoa is a complete protein source, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an excellent plant-based protein option for vegetarians and vegans. Protein is essential for muscle repair, growth, and overall cellular function.
2. Nutrient-Dense Vegetables: Roasted vegetables such as bell peppers, zucchini, and cherry tomatoes are rich in vitamins, minerals, and antioxidants. These nutrients play a vital role in supporting immune function, reducing inflammation, and promoting overall health and well-being.
3. High in Fiber: Both quinoa and vegetables are high in dietary fiber, which aids in digestion, promotes gut health, and helps regulate blood sugar levels. A diet rich in fiber is also associated with a reduced risk of chronic diseases such as heart disease, diabetes, and certain types of cancer.
4. Heart-Healthy Fats: The addition of heart-healthy fats from olive oil in the dressing provides essential fatty acids, such as omega-3s, which are beneficial for heart health and brain function.

Quinoa Salad with Roasted Vegetables

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Fuel your body with the goodness of Quinoa Salad with Roasted Vegetables – a flavorful and nutritious dish that’s perfect for any meal of the day!

• Total Time: 35 Minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
• Salt and pepper, to taste
• Optional toppings: feta cheese, chopped fresh herbs (such as parsley or basil), lemon wedges

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
3. While the quinoa is cooking, spread the diced bell peppers, zucchini, and cherry tomatoes in a single layer on the prepared baking sheet. Drizzle with olive oil, minced garlic, dried herbs, salt, and pepper, and toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through the cooking time.
5. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Toss gently to combine.
6. Serve the quinoa salad warm or at room temperature, topped with optional toppings such as crumbled feta cheese, chopped fresh herbs, and a squeeze of lemon juice.

Notes

• Customize the roasted vegetable mix based on your preferences and seasonal availability. Try adding ingredients like red onion, eggplant, or asparagus for variety.
• Make a big batch of quinoa salad and store it in the refrigerator for quick and easy meals throughout the week. It makes a nutritious and satisfying lunch or dinner option.
• Drizzle the salad with a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard for extra flavor.

• Author: admin
• Prep Time: 10 Minutes
• Cook Time: 20-25 Minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Nutrition

• Serving Size: 1.5 Cups
• Calories: 250
• Sugar: 4g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1.5g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg