Are you tired of the same old boring lunches? Are you looking for a healthy and delicious meal that will leave you feeling satisfied and energized? Look no further! This Quinoa Salad with Roasted Vegetables is here to revolutionize your midday meals.
Why Quinoa?
Quinoa is a superstar ingredient when it comes to healthy eating. Not only is it a complete protein, but it's also packed with fiber, vitamins, and minerals. This ancient grain provides sustained energy and keeps you feeling full for longer, making it the perfect base for a satisfying salad.
Colorful and Flavorful Roasted Vegetables
The beauty of this recipe lies in its vibrant and flavorful roasted vegetables. Bell peppers, zucchini, red onion, and cherry tomatoes are tossed in olive oil, seasoned with salt and pepper, then roasted to perfection. The result? Tender, caramelized veggies bursting with flavor and nutrients.
A Burst of Freshness
To balance out the richness of the roasted vegetables and quinoa, we add a generous handful of fresh parsley. Not only does it add a pop of color, but it also provides a refreshing burst of flavor. Plus, parsley is packed with vitamins and antioxidants, making this salad even more nutritious.
A Tangy Balsamic Dressing
No salad is complete without a delicious dressing, and this one doesn't disappoint. A simple yet flavorful combination of olive oil, balsamic vinegar, minced garlic, and Dijon mustard brings everything together. It adds a tangy and slightly sweet flavor that complements the earthiness of the quinoa and vegetables perfectly.
Versatile and Customizable
One of the best things about this Quinoa Salad with Roasted Vegetables is its versatility. Feel free to customize it based on your preferences and whatever ingredients you have on hand. Add some crumbled feta cheese for a creamy touch, toss in some toasted nuts or seeds for extra crunch, or throw in some grilled chicken or tofu for added protein.
Perfect for Meal Prep
This salad is not only delicious but also perfect for meal prep. Make a big batch on Sunday and enjoy it throughout the week for quick and easy lunches. It's portable, convenient, and guaranteed to keep you fueled and satisfied all day long.
So why settle for a boring sandwich or uninspired salad when you can enjoy this flavorful and nutritious Quinoa Salad with Roasted Vegetables? It's a game-changer for your lunch game, and once you try it, you'll never look back. Say goodbye to boring lunches and hello to deliciousness!
Quinoa Salad with Roasted Vegetables
Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 small red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional)
Lemon wedges for serving
For the dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.
While the quinoa is cooking, prepare the roasted vegetables. Place the diced bell peppers, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
In a small bowl, whisk together the ingredients for the dressing - olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper.
Once the quinoa and roasted vegetables are cooled, transfer them to a large mixing bowl. Add chopped parsley and crumbled feta cheese (if using).
Pour the dressing over the quinoa and vegetables, and toss gently to combine.
Taste and adjust seasoning if needed. Serve the quinoa salad at room temperature or chilled, garnished with additional parsley and lemon wedges on the side.