Name: Quinoa Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: MAIN INGREDIENTS; 1 cup quinoa; 1 medium carrot; 1 medium zucchini; 1 red bell pepper, 1 yellow bell pepper; ½ red onion; 2 tablespoons olive oil; 2 cloves garlic; Salt & pepper to taste; 2 tablespoons lemon juice; DRESSINGS; 3 tablespoons tahini; 1 tablespoon apple cider vinegar; 1 teaspoon honey; 2 tablespoons water

Quinoa Salad with Roasted Vegetables: A Healthy, Flavor-Packed Delight!

If you’re looking for a wholesome meal that’s easy to prepare, bursting with flavor, and packed with nutrients, look no further than this Quinoa Salad with Roasted Vegetables. Whether you’re meal prepping for the week or making a light dinner, this dish is sure to impress.

The combination of hearty quinoa and colorful roasted vegetables creates a perfect balance of textures and flavors. Plus, it’s naturally gluten-free and packed with protein, making it a fantastic choice for both vegans and non-vegans alike.

Why You’ll Love This Quinoa Salad:

Nutritious: Packed with protein, fiber, and essential vitamins.
Versatile: Customize it with your favorite veggies or add some chickpeas for extra protein.
Easy to Make: Perfect for beginners and advanced cooks alike.

Ingredient Overview:

Each ingredient in this quinoa salad serves a purpose—whether it’s for flavor, texture, or nutrition. Here’s why each one is important:

Main Ingredients:

Quinoa (1 cup): A protein-packed grain, full of fiber, vitamins, and minerals.
Carrot (1 medium): Adds a sweet crunch and vitamin A.
Zucchini (1 medium): Provides moisture and a subtle flavor, with vitamin C and antioxidants.
Bell Peppers (1 red, 1 yellow): Adds a burst of color and vitamin C.
Red Onion (½ medium): Adds a slight tangy kick and is rich in antioxidants.
Olive Oil (2 tablespoons): For roasting and adding healthy fats.
Garlic (2 cloves): Offers bold flavor and health benefits.
Salt & Pepper (to taste): Essential for enhancing flavor.
Lemon Juice (2 tablespoons): Adds a refreshing, zesty kick to balance the richness.

Dressing Ingredients:

Tahini (3 tablespoons): Creamy base, rich in healthy fats and calcium.
Apple Cider Vinegar (1 tablespoon): A tangy element that balances the richness.
Honey (1 teaspoon): A touch of sweetness to round out the dressing.
Water (2 tablespoons): To adjust the consistency of the dressing.

Every meal is a new adventure waiting to be enjoyed.
Zoe Alexandra

Quinoa Salad with Roasted Vegetables

Step-by-Step Instructions:

1. Cook the Quinoa:

Rinse 1 cup of quinoa under cold water to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and quinoa is tender. Let it sit for 5 minutes, then fluff with a fork.

2. Roast the Vegetables:

Preheat your oven to 400°F (200°C).
Peel and chop the carrot, zucchini, and bell peppers into bite-sized pieces.
Slice the red onion into thin wedges.
Toss the vegetables with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread evenly on a baking sheet.
Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.

3. Make the Dressing:

In a small bowl, whisk together 3 tablespoons of tahini, 1 tablespoon of apple cider vinegar, 1 teaspoon of honey, and 2 tablespoons of water until smooth and creamy.

4. Assemble the Salad:

In a large bowl, combine the cooked quinoa and roasted vegetables.
Drizzle the tahini dressing over the top and toss until everything is evenly coated.

Serving Suggestions, Storage Tips & Variations

Quinoa Salad with Roasted Vegetables Recipe

Serving Suggestions:

Serve as a main dish for lunch or dinner.
Pair it with grilled chicken, tofu, or chickpeas for added protein.
Garnish with fresh herbs like parsley or cilantro for extra freshness.

Storage Tips:

Store leftovers in an airtight container in the fridge for up to 4 days.
For a make-ahead meal, you can prepare the quinoa and roasted vegetables separately and combine them with the dressing right before serving.

Variations:

Add more protein: Top the salad with grilled chicken, chickpeas, or feta cheese for extra protein.
Spice it up: Add a pinch of red pepper flakes or cayenne pepper for some heat.
Swap veggies: Try using sweet potatoes, broccoli, or cauliflower for different textures and flavors.

FAQs

Can I use a different grain instead of quinoa?

Absolutely! You can substitute quinoa with couscous, farro, or rice. However, quinoa is unique for its high protein content and gluten-free status.

2. Can I make this salad ahead of time?

Yes! This quinoa salad is perfect for meal prep. Just store the quinoa and roasted vegetables separately, and mix them together with the dressing when you’re ready to serve.

3. How can I make this dish more filling?

For extra protein, try adding chickpeas, grilled chicken, or even some avocado slices for a creamy, rich texture.

4. Can I make this salad spicy?

Absolutely! Add some chili flakes or a diced jalapeño to the roasted veggies or the dressing for a spicy kick.