A refreshing and nutritious Quinoa and Roasted Vegetable Salad that’s easy to make.
Introduction
Quinoa and Roasted Vegetable Salad is a delightful blend of protein-packed quinoa and vibrant roasted vegetables, creating a wholesome and flavorful dish perfect for any occasion.
Quinoa and Roasted Vegetable Salad
Ingredients
- 1 cup quinoa, rinsed and cooked
- 2 cups mixed vegetables (bell peppers, cherry tomatoes, zucchini), diced
- 3 tablespoons olive oil
- 1 teaspoon dried herbs (thyme, rosemary, or oregano)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the mixed vegetables with olive oil, dried herbs, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25 minutes or until golden brown.
- In a large bowl, combine the cooked quinoa and roasted vegetables.
- Drizzle with extra olive oil if desired and serve chilled. Enjoy!
Total Time: 45 minutes
Yield: 4 servings
FAQs
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making it a great choice for individuals with gluten sensitivities.
Can I use other vegetables in this salad?
Absolutely! Feel free to customize the recipe with your favorite vegetables for a personal touch.
How long can I store the leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days for optimal freshness.
Is this salad suitable for vegans?
Yes, this Quinoa and Roasted Vegetable Salad is entirely plant-based and suitable for vegans.
Can I make this salad ahead of time?
Certainly! Prepare the salad in advance and refrigerate. It’s a convenient option for busy days or gatherings.
Conclusion
Quinoa and Roasted Vegetable Salad is a versatile and nutritious dish that adds a burst of flavors to your dining experience. Try this recipe today for a delightful and satisfying meal!
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