Quinoa Salad with Roasted Vegetables
William Vandewater
about 1 year ago
This quinoa salad with roasted vegetables is a delicious and healthy dish that is packed with flavor. The combination of roasted vegetables and quinoa creates a satisfying and nutritious meal. It is perfect for lunch or dinner and can be enjoyed warm or cold.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
250
Protein
8g
Fat
10g
Sat Fat
2g
Carbs
35g
Chole
5mg
Fiber
6g
Sugar
8g
Sodium
300mg
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, bring the water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
- In a large baking sheet, toss the sliced bell peppers, zucchini, eggplant, and red onion with olive oil, dried oregano, dried basil, salt, and pepper. Spread the vegetables in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
- In a large bowl, combine the cooked quinoa and roasted vegetables. Add chopped fresh parsley and crumbled feta cheese. Toss gently to combine.
- Serve the quinoa salad with roasted vegetables warm or cold. Enjoy!
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