Quick Quinoa Salad with Roasted Vegetables
A colorful and nutritious salad packed with flavor, combining fluffy quinoa and perfectly roasted vegetables.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed under cold water
- 2 cups vegetable broth or water For cooking quinoa
- 1 cup chopped mixed vegetables (bell peppers, zucchini, carrots, etc.) Can be swapped based on preference
- 2 tablespoons olive oil For roasting vegetables
- to taste Salt and pepper For seasoning
- Optional: fresh herbs (parsley, basil), lemon juice, feta cheese For added flavor
Instructions
Preparation
- Rinse 1 cup of quinoa under cold water in a fine mesh sieve to remove its natural coating.
- In a pot, combine the rinsed quinoa with 2 cups of vegetable broth (or water) and bring it to a boil over medium-high heat.
Cooking Quinoa
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid has been absorbed.
- Remove it from the heat and allow it to stand for 5 minutes, then fluff it with a fork.
Roasting Vegetables
- While the quinoa is cooking, preheat your oven to 400°F (200°C).
- Chop your mixed vegetables into bite-sized pieces and toss them in a bowl with 2 tablespoons of olive oil, and salt and pepper to taste.
- Spread the vegetables out on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
Combine and Serve
- Once the vegetables are roasted, combine them with the cooked quinoa in a large bowl.
- Add any optional ingredients, such as chopped fresh herbs, a squeeze of lemon juice, or crumbled feta cheese.
- Toss everything together gently and serve warm or at room temperature.
Notes
This salad can be stored in the refrigerator for up to 3-4 days. For long-term storage, transfer to a freezer-safe container where it will last up to 2 months. Thaw in the fridge and reheat gently.