Ingredients
Units
Scale
- 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
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through the cooking time.
- In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Toss gently to combine.
- 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.
- 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