Description

This Rapid & Simple Quinoa Salad bursts with vibrant flavors and textures, featuring fluffy quinoa paired with an array of perfectly roasted vegetables. Drizzled with a zesty lemon dressing, this nutritious dish is not only easy to prepare but also perfect for any occasion. Whether you’re enjoying it as a light lunch or serving it at a dinner party, each bite promises a delightful culinary adventure that will leave everyone craving more.

Ingredients

Scale

1 cup quinoa
2 cups water
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 small zucchini, chopped
1/2 red onion, thinly sliced
2 tbsp olive oil
Salt and pepper to taste
Juice of 1 lemon (about 2 tbsp)

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Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Rinse quinoa under cold water and combine it with water in a pot. Bring to boil, then reduce heat and simmer for about 15 minutes until fluffy.
Chop the bell peppers, zucchini, and red onion into bite-sized pieces; spread on the baking sheet.
Drizzle vegetables with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender and golden brown.
Once cooked, fluff the quinoa with a fork and combine it with the roasted vegetables in a large bowl. Drizzle lemon juice on top before serving.

Nutrition

Serving Size: 1 cup (200g)
Calories: 220
Sugar: 3g
Sodium: 30mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg