Bright, wholesome, and bursting with flavour, this quinoa salad with roasted vegetables is the perfect dish for a nourishing meal or side.
Ingredients
For the Salad:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried oregano (or your favourite herbs)
For the Dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Instructions
Roast the Vegetables: Preheat your oven to 200°C (400°F). Toss the diced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, and oregano. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelised.
Cook the Quinoa: In a saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, reduce the heat to low, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Let it sit covered for 5 minutes.
Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until smooth.
Combine: Fluff the quinoa with a fork in a large bowl. Add the roasted vegetables on top. Drizzle with the dressing and toss gently to combine.
Serve: Garnish with fresh parsley or basil. Serve warm or at room temperature for a versatile and delicious meal.
Nutritional Benefits
🍚 Quinoa: A complete protein, it provides all nine essential amino acids, along with fibre and minerals for digestion and energy. 🌶️ Roasted Vegetables: Loaded with antioxidants and vitamins, they promote overall health and detoxification. 🍃Olive Oil: A source of healthy fats and antioxidants that support heart health. 🍇 Balsamic Vinegar: Adds depth of flavour while regulating blood sugar levels.
