Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette

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Introduction:

Indulge in a refreshing and nutritious Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette. This vibrant dish combines protein-packed quinoa with a medley of roasted vegetables, all dressed in a zesty lemon vinaigrette. Packed with vitamins, minerals, and fiber, this salad is not only delicious but also a perfect choice for a healthy and satisfying meal. It’s easy to prepare, customizable, and suitable for various dietary preferences.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 medium-sized sweet potato, peeled and cubed
  • 1 red bell pepper, seeded and sliced
  • 1 zucchini, sliced
  • 1 red onion, thinly sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup crumbled feta cheese (optional)

Lemon Vinaigrette:

  • Juice of 1 lemon
  • Zest of 1 lemon
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a medium saucepan, bring the water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.
  3. On a baking sheet, spread out the sweet potato cubes, bell pepper slices, zucchini slices, and red onion slices. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and lightly browned. Remove from the oven and let them cool.
  4. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, Dijon mustard, salt, and pepper to make the lemon vinaigrette.
  5. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, chopped parsley, and chopped mint. Drizzle the lemon vinaigrette over the mixture and toss gently to coat everything evenly.
  6. Optional: Sprinkle crumbled feta cheese over the salad for an extra burst of flavor.
  7. Allow the flavors to meld together for at least 15 minutes before serving.
  8. Serve the quinoa salad as a refreshing main dish or a delightful side salad. It can be enjoyed warm or chilled.

Conclusion: Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette is a versatile and wholesome dish that celebrates the natural flavors of fresh ingredients. The combination of fluffy quinoa, roasted vegetables, and tangy lemon vinaigrette creates a satisfying salad that can be enjoyed on its own or as a delightful accompaniment to a larger meal. This recipe is perfect for those seeking a light and nutritious option that excites the taste buds and promotes a healthier lifestyle.