Roasted Vegetable Quinoa Salad (vegan)
Printed from Inclusive Kitchen — Roasted Vegetable Quinoa Salad
Roasted Vegetable Quinoa Salad is a delightful dish that celebrates the flavors of seasonal vegetables and the nutty goodness of quinoa. This salad is not only visually appealing with its array of colors but also packed with nutrients, making it a wholesome choice for lunch or dinner. The roasting process enhances the natural sweetness of the vegetables, creating a delicious contrast with the earthy quinoa.
Historically, quinoa has been a staple food for the Andean people for thousands of years, often referred to as the "mother grain." It was revered not just for its nutritional value but also for its versatility in various dishes. In this vegan version, we elevate the traditional salad by incorporating roasted vegetables, which add depth and character to the dish. Plus, it’s a great way to use up any leftover veggies you might have lying around—no vegetable left behind!
To prepare this salad, you’ll need to roast a medley of your favorite vegetables, such as bell peppers, zucchini, and carrots, until they are tender and slightly caramelized. While the vegetables are roasting, cook the quinoa until fluffy and light. Combine everything with a zesty lemon dressing, and you have a dish that’s not only satisfying but also bursting with flavor. And if you’re worried about leftovers, don’t be! This salad tastes even better the next day, as the flavors meld beautifully.
So, whether you’re looking for a hearty side dish or a main course that won’t weigh you down, this Roasted Vegetable Quinoa Salad is here to save the day. It’s like a superhero in a bowl—nutritious, delicious, and ready to rescue your mealtime boredom. Just remember, if you can’t find a vegetable you like in this salad, you might just be a potato in disguise!
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium bell peppers
- 1 medium zucchini
- 2 medium carrots
- 1 medium red onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons lemon juice
- 0.5 cup fresh parsley
- 1 teaspoon garlic powder
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. Then, combine the rinsed quinoa with 2 cups of water in a medium saucepan.
- Bring the quinoa to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
- While the quinoa cooks, chop 2 medium bell peppers, 1 medium zucchini, 2 medium carrots, and 1 medium red onion into bite-sized pieces. Aim for uniform sizes to ensure even roasting.
- In a large mixing bowl, toss the chopped vegetables with 3 tablespoons of olive oil, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of garlic powder. This seasoning will enhance the flavors during roasting.
- Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Make sure they are in a single layer to promote even cooking.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through. They should be tender and slightly caramelized when done.
- Once the quinoa is cooked, fluff it with a fork and set it aside to cool slightly. This will prevent the salad from becoming mushy.
- In a small bowl, whisk together 3 tablespoons of lemon juice and a pinch of salt. This dressing will add a bright, zesty flavor to the salad.
- In a large serving bowl, combine the cooked quinoa, roasted vegetables, and chopped fresh parsley. The parsley adds a fresh note and a pop of color.
- Drizzle the lemon dressing over the salad and toss gently to combine all the ingredients. Taste and adjust seasoning if necessary.
- Serve the salad warm or at room temperature. It can be stored in the refrigerator for up to 3 days, making it a perfect make-ahead meal.
- For added texture, consider topping the salad with toasted nuts or seeds before serving. This will give it a delightful crunch.
- Enjoy your Roasted Vegetable Quinoa Salad as a satisfying main dish or a vibrant side. It’s a meal that’s as good for your taste buds as it is for your body!
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 10
- Fat g: 12
- Sugar g: 6
