Quinoa and Roasted Vegetable Salad
Nutty fluffy quinoa tossed with oven-roasted zucchini, squash, and bell peppers in a zesty lemon-herb vinaigrette. Crumbled feta cheese lends salty richness to this wholesome, nutrient-dense grain salad.
Ingredients
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servings
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Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Toss diced zucchini, yellow squash, bell pepper, and red onion with 2 tablespoons olive oil, salt, and pepper; spread in an even layer.
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Roast vegetables for 25 minutes until caramelized around edges, stirring halfway through.
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Meanwhile, simmer quinoa in vegetable broth for 15 minutes, remove from heat, cover, and let steam for 5 minutes before fluffing with a fork.
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Combine the fluffed quinoa and roasted vegetables in a large serving bowl.
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Toss with lemon juice, remaining olive oil, fresh parsley, and crumbled feta cheese, then serve warm or chilled.
Notes & Tips
Rinsing quinoa in a fine-mesh strainer removes naturally occurring saponins that can taste slightly bitter.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 340 kcal |
| Protein | 12g g |
| Fat | 12g g |
| Carbohydrates | 48g g |
| Fiber | 7g g |