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Quinoa and Roasted Vegetable Salad
Savor the vibrant flavors of this Quinoa and Roasted Vegetable Salad, a nourishing delight that celebrates the beauty of fresh, seasonal produce. The nutty quinoa serves as a fluffy base, while an array of colorful roasted vegetables—bell peppers, zucchini, and eggplant—add natural sweetness and depth. Tossed in a zesty vinaigrette, this salad is perfect for any occasion, whether served warm or at room temperature. Not only is it a visual feast, but this dish is also a powerhouse of nutrients, making it a fulfilling meal or side dish. Historically, quinoa has been a staple in the Andean diet for thousands of years, revered by the Incas as 'the mother grain' for its rich protein content and health benefits. Enjoy this dish at picnics, potlucks, or as a satisfying lunch at home!
Ingredients
- Quinoa
- 1 cup, rinsed
- Water
- 2 cups
- Bell peppers
- 2 cups, diced (mixed colors)
- Zucchini
- 1 cup, diced
- Eggplant
- 1 cup, diced
- Olive oil
- 4 tablespoons, divided
- Salt
- 1 teaspoon, divided
- Black pepper
- 1/2 teaspoon, divided
- Garlic
- 2 cloves, minced
- Dijon mustard
- 1 tablespoon
- Red wine vinegar
- 2 tablespoons
- Fresh parsley
- 1/2 cup, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced bell peppers, zucchini, and eggplant with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
- Spread the vegetables out on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and lightly browned, stirring halfway through to ensure even cooking.
- While the vegetables are roasting, rinse the quinoa under cold running water until the water runs clear to remove its natural bitterness.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed. Fluff with a fork and set aside.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Slowly drizzle in the remaining 2 tablespoons of olive oil while whisking to create a smooth vinaigrette.
- In a large mixing bowl, combine the roasted vegetables, cooked quinoa, and chopped parsley. Drizzle with the vinaigrette and toss gently to combine, ensuring everything is well coated.
- Serve the salad warm or at room temperature. Enjoy your colorful and nutritious dish!
Tips
- Feel free to add other roasted vegetables like carrots or sweet potatoes for added flavor and nutrition.
- For a protein boost, consider adding chickpeas or grilled chicken to the salad.
- This salad can be made in advance and stored in the refrigerator for up to 3 days, making it a great meal prep option.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 30 minutes Calories: 250 Fat: 10g Carbs: 35g Protein: 8g Sodium: 250mg Sugar: 4g
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