Description
This Roasted Vegetable Quinoa Salad is packed with flavour and can be enjoyed warm or cold!
Ingredients
Units
- 1 cup quinoa, uncooked
- 1 pint cherry tomatoes (about 300 g)
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 large red onion, chopped
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- Juice of 1/2 lemon
Instructions
- Cook the quinoa according to package directions. For extra flavour, use vegetable or chicken broth instead of water. Fluff with a fork and set aside.
- Preheat the oven to 425°F (220°C) and optionally line a baking sheet with parchment paper for easier cleanup.
- Place the cherry tomatoes, zucchini, peppers, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables for 25–30 minutes, or until tender and lightly browned.
- In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and feta.
- Squeeze the lemon juice over top and toss gently to combine. Taste and adjust with more salt and pepper, if needed.
- Serve warm or chilled.
Notes
- Chop veggies evenly so they roast the same.
- Roast at 425°F for caramelized flavour.
- Swap in seasonal veggies like sweet potato or broccoli if needed.
- Add lemon juice just before serving for freshness.
Nutrition
- Serving Size: 1/4th of recipe
- Calories: 315
- Fat: 13g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 11g