Memorial Day Roasted Vegetable Quinoa Salad
This vibrant and nutritious salad features roasted vegetables combined with fluffy quinoa, creating a delightful dish perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately six people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 cups water
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh basil or parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the bell peppers, zucchini, cherry tomatoes, and red onion into uniform bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until well-coated.
- Spread the vegetables on a baking sheet in an even layer and roast for 20-25 minutes until golden brown.
- While the vegetables are roasting, rinse quinoa under cold water. Combine with water in a pot over medium heat; bring to a boil then reduce to low and simmer for about 15 minutes until water is absorbed.
- Fluff the cooked quinoa with a fork and mix it gently with the roasted vegetables. Add fresh herbs and lemon juice before serving.
Notes
- For added crunch, consider incorporating nuts like walnuts or almonds.
- Feel free to experiment with seasonal vegetables based on availability.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 270
- Sugar: 4g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg