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Roasted Vegetable Quinoa Salad
Dive into a bowl of sunshine with this Roasted Vegetable Quinoa Salad! Bursting with vibrant colors and diverse textures, this dish is a feast for the senses and a delight for the palate. Featuring a medley of roasted seasonal vegetables, fluffy quinoa, and fresh baby spinach, it's not just a salad—it's a celebration of wholesome ingredients. Tossed in a zesty lemon dressing and finished with crumbled feta cheese, each bite offers a perfect balance of bright, tangy flavors. This salad pays homage to Mediterranean cuisine and its rich history, where quinoa was once revered by the Inca civilization as 'the mother grain.' Its nutrient-dense profile makes this salad both filling and refreshing, perfect as a main course or a side dish for any occasion. Enjoy it warm or at room temperature, and let it transport you to sun-soaked shores with every mouthful.
Ingredients
- Quinoa
- 1 cup, rinsed and drained
- Assorted vegetables (such as bell peppers, zucchini, and red onion)
- 4 cups, chopped
- Olive oil
- 3 tablespoons
- Garlic powder
- 1 teaspoon
- Paprika
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Fresh baby spinach
- 2 cups
- Feta cheese
- 1/2 cup, crumbled
- Fresh parsley
- 1/4 cup, chopped
- Fresh lemon juice
- 2 tablespoons
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed. Fluff the quinoa with a fork and set aside.
- Meanwhile, in a large mixing bowl, toss the chopped assorted vegetables with olive oil, garlic powder, paprika, salt, and pepper until they are evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
- In a large serving bowl, combine the cooked quinoa, roasted vegetables, fresh baby spinach, and crumbled feta cheese.
- Drizzle the salad with fresh lemon juice and sprinkle with chopped parsley. Toss gently to combine all ingredients.
- Serve the roasted vegetable quinoa salad warm or at room temperature, perfect as a hearty main dish or a delightful side.
Tips
- Feel free to add your favorite seasonal vegetables or use whatever you have on hand.
- For added protein, consider mixing in chickpeas or grilled chicken.
- If you prefer a vegan option, simply omit the feta cheese or substitute with a plant-based cheese.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 30 minutes Calories: 320 Fat: 14g Carbs: 42g Protein: 10g Sodium: 300mg Sugar: 3g
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