Quinoa is an incredibly versatile, nutrient-dense grain that is not only gluten-free but also rich in protein, fiber, and essential minerals. This vibrant quinoa salad with roasted vegetables is a perfect example of how you can create a delicious and nourishing meal without a lot of fuss. Packed with fresh vegetables, a tangy dressing, and a variety of textures, this salad is a go-to for a light lunch or a healthy dinner.
Ingredients
For the Salad:
- 1 cup quinoa (rinsed)
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Quinoa
Start by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Once done, fluff the quinoa with a fork and set it aside to cool.
Step 2: Roast the Vegetables
Preheat the oven to 400°F (200°C). Place the diced sweet potato, red bell pepper, and zucchini on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss the vegetables to coat them evenly. Roast in the oven for 20-25 minutes, or until the sweet potato is tender and the vegetables are slightly caramelized. Remove the vegetables from the oven and allow them to cool slightly.
Step 3: Prepare the Dressing
While the vegetables and quinoa are cooling, whisk together the dressing ingredients. In a small bowl, combine 2 tablespoons of olive oil, lemon juice, balsamic vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Whisk until well combined and smooth.
Step 4: Assemble the Salad
In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and red onion. Drizzle the dressing over the salad and toss gently to combine. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
Step 5: Garnish and Serve
Once the salad is well mixed, sprinkle the chopped fresh parsley over the top for a burst of color and freshness. Serve immediately or refrigerate for later. This salad can be enjoyed warm, at room temperature, or chilled.
Variations and Tips:
- Add protein: To make the salad heartier, consider adding some cooked chickpeas, grilled chicken, or feta cheese for an extra boost of protein.
- Roast with other vegetables: Feel free to experiment with other vegetables like carrots, broccoli, or Brussels sprouts for a different flavor profile.
- Make it spicy: If you like heat, add a pinch of red pepper flakes to the dressing or toss the roasted vegetables with a bit of chili powder or smoked paprika.
Conclusion
This quinoa salad with roasted vegetables is a wonderfully easy and healthy recipe that can be enjoyed year-round. It’s versatile, full of flavor, and packed with nutrients that your body will thank you for. Whether you’re preparing it for a quick lunch, a potluck, or a side dish for dinner, it’s sure to become a favorite in your kitchen.