Roasted Vegetable Quinoa Salad
A vibrant and nutritious salad featuring roasted seasonal vegetables and protein-rich quinoa, perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 cup Quinoa (rinsed)
- 1 red Bell Pepper (diced)
- 1 yellow Bell Pepper (diced)
- 1 medium Red Onion (diced)
- 1 cup Cherry Tomatoes (halved)
- 2 tablespoons Olive Oil
- Salt and Pepper (to taste)
- 1/4 cup Fresh Parsley (chopped)
- 2 tablespoons Lemon Juice
- 1/2 cup Feta Cheese (optional, crumbled)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the quinoa by rinsing it under cold water and cooking with 2 cups of water in a medium saucepan.
- Chop the bell peppers, red onion, and halve the cherry tomatoes.
- Toss the chopped vegetables with olive oil, salt, and pepper in a large bowl.
- Roast the seasoned vegetables on a baking sheet for 20-25 minutes until tender and charred.
- Combine the cooked quinoa, roasted vegetables, parsley, and lemon juice in a large bowl. If desired, add feta cheese.
- Serve warm or chilled.
Notes
Avoid overcrowding the baking sheet to ensure even roasting. Rinse the quinoa to remove bitterness.