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Memorial Day Roasted Vegetable Quinoa Salad

Memorial Day Roasted Vegetable Quinoa Salad
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Brighten your summer gatherings with this vibrant Memorial Day Roasted Vegetable Quinoa Salad, a delightful combination of roasted veggies and quinoa, perfect for any celebration.

Ingredients

Scale
  • 1 cup organic quinoa
  • 1 medium zucchini, chopped
  • 2 bell peppers (any color), chopped
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • ¼ cup fresh basil or parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Chop the zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
  3. In a large bowl, toss the vegetables with olive oil, salt, pepper, and lemon juice until well coated.
  4. Spread the seasoned vegetables on a parchment-lined baking sheet and roast for 20-25 minutes until golden brown and tender.
  5. Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water. Bring to a boil; then reduce heat and simmer covered for about 15 minutes until fluffy.
  6. Once the roasted veggies have cooled slightly, combine them in a large bowl with cooked quinoa. Drizzle with additional lemon juice and gently mix in fresh herbs.

Notes

  • Feel free to swap vegetables based on preference or availability.
  • For added crunch or flavor, consider tossing in some feta cheese or nuts.

Nutrition

Find it online: https://svetb.com/memorial-day-roasted-vegetable-quinoa-salad/