Roasted Vegetable Quinoa Salad (classic)
Printed from Inclusive Kitchen — Roasted Vegetable Quinoa Salad
Roasted Vegetable Quinoa Salad is a delightful dish that brings together the earthy flavors of roasted vegetables and the nutty goodness of quinoa. This classic version is not only visually appealing with its vibrant colors but also packed with nutrients, making it a wholesome choice for lunch or dinner. The combination of roasted bell peppers, zucchini, and red onion adds a sweet and savory depth, while the quinoa provides a satisfying base that’s both gluten-free and protein-rich.
Historically, quinoa has been a staple in South American diets for thousands of years, revered by the Incas as the "mother grain." Today, it has gained popularity worldwide, especially among health-conscious eaters. Roasting the vegetables enhances their natural sweetness and adds a delightful caramelized flavor that pairs beautifully with the fluffy quinoa. This salad is versatile enough to serve warm or cold, making it an excellent option for meal prep or potlucks.
To elevate this dish, consider adding a zesty lemon vinaigrette that brightens the flavors and ties everything together. And if you’re feeling adventurous, toss in some feta cheese or nuts for an extra layer of texture and taste. Just remember, the only thing you need to roast is the vegetables; your cooking skills are already top-notch! So, let’s get started on this colorful culinary journey that’s sure to impress your family and friends, or at least make them think you’ve been taking cooking classes on the side!
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 medium bell peppers
- 1 medium zucchini
- 1 medium red onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 cup fresh parsley
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help caramelize the vegetables, enhancing their natural sweetness.
- Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove its natural coating, which can taste bitter. This step is crucial for achieving a clean flavor.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- While the quinoa cooks, chop 2 medium bell peppers, 1 medium zucchini, and 1 medium red onion into bite-sized pieces. Aim for uniform sizes to ensure even roasting.
- Place the chopped vegetables on a large baking sheet. Drizzle with 3 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of garlic powder. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through. They should be tender and slightly caramelized when done, with a golden-brown color.
- Once the quinoa is cooked, remove it from heat and let it sit covered for 5 minutes. Fluff it with a fork to separate the grains, which will give your salad a light texture.
- In a large mixing bowl, combine the fluffed quinoa and roasted vegetables. Add 0.5 cup of chopped fresh parsley and 2 tablespoons of lemon juice for a fresh, zesty flavor.
- Toss everything together gently until well combined. Taste and adjust seasoning if necessary, adding more salt or lemon juice to suit your preference.
- Serve the salad warm or at room temperature. It can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
- For added flavor, consider topping with crumbled feta cheese or toasted nuts before serving. This will introduce a delightful contrast in texture.
- Enjoy your Roasted Vegetable Quinoa Salad as a main dish or a side. Either way, it’s sure to be a hit at your table!
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 10
- Fat g: 12
- Sugar g: 5
