Amazing Quinoa & Roasted Veggie Salad
A vibrant salad featuring nutty quinoa and roasted vegetables, perfect for any occasion.
Ingredients
Grains
- 1 cup quinoa, rinsed This tiny grain bursts with a nutty flavor.
- 2 cups vegetable broth Rich and aromatic, infuses quinoa with depth.
Vegetables
- 1 cup red bell pepper, chopped Adds a refreshing zing.
- 1 cup yellow bell pepper, chopped Bright and sunny, complements sweetness.
- 1 cup zucchini, chopped Offers delightful softness.
- 1 cup red onion, chopped Enriches the overall flavor profile.
Seasoning
- 2 tablespoons olive oil Brings warmth and fruity notes.
- 1 teaspoon dried oregano Adds an aromatic flair.
- 1/2 teaspoon salt Enhances flavors.
- 1/4 teaspoon black pepper Rounds out the flavors beautifully.
Finishing Touches
- 1/4 cup chopped fresh parsley Provides a pop of color.
- 2 tablespoons lemon juice Adds a refreshing finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low. Cover and let it gently simmer for 15 minutes.
- Allow quinoa to sit covered for 5 minutes to steam.
- On a baking sheet, toss the chopped red & yellow bell peppers, zucchini, and red onion with olive oil, oregano, salt, and black pepper.
Cooking
- Roast the vegetables in the oven for 20-25 minutes, until tender and caramelized.
- In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Add fresh parsley and lemon juice, stirring gently to combine.
Serving
- Serve immediately, or let it cool for a room-temperature experience.
Notes
This salad is perfect for potlucks or as a centerpiece at dinner. For variations, substitute quinoa with farro, add chickpeas, or seasonal vegetables.