Quinoa Salad with Roasted Vegetables (Gluten-Free, 30-Minute Meal)
This quinoa salad features fluffy quinoa and a medley of roasted seasonal vegetables, tossed in a light vinaigrette. The result is a colorful, nutritious salad that’s bursting with flavor and texture.
- Total Time: 30
Ingredients
Units
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 zucchini, chopped
- 1 bell pepper (any color), chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Cook the Quinoa: In a saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy.
- Roast the Vegetables: On a baking sheet, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, pepper, and garlic powder. Roast in the preheated oven for about 20 minutes or until tender and slightly caramelized.
- Combine: In a large bowl, combine cooked quinoa, roasted vegetables, fresh parsley, and lemon juice. Toss gently to combine.
- Serve: Enjoy the salad warm, at room temperature, or chill in the refrigerator before serving.
Notes
This salad can be served warm or chilled.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 180kcal
- Fat: 7g
- Carbohydrates: 25g
- Protein: 6g
Leave a Reply