Roasted Vegetable Quinoa Salad
A nutritious medley of roasted vegetables and quinoa, perfect for meal prep or quick meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 cup Quinoa
- 2 cups Mixed Vegetables (bell peppers, zucchini, carrots, cherry tomatoes)
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- 2 tablespoons Lemon Juice
- Salt and Pepper, to taste
- Fresh Herbs (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse 1 cup of quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes.
- Chop the mixed vegetables into bite-sized pieces.
- Spread the vegetables on a baking sheet and drizzle with olive oil, minced garlic, salt, and pepper. Roast for 20-25 minutes, stirring halfway through.
- Fluff the cooked quinoa with a fork in a large bowl. Add the roasted vegetables and the lemon juice, then toss everything together until combined.
- Serve warm or at room temperature, or cool and store in an airtight container in the fridge for up to 4 days.
Notes
Let the salad sit for at least 15 minutes before serving to help the flavors meld together.