Quinoa Salad with Roasted Vegetables
A Tasty and Healthy Meal Choice: Quinoa salad with roasted vegetables is a flexible dish. You can enjoy it as a main course or a side.
Equipment
- Mixing bowls
- Saucepan (to cook quinoa)
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Fine mesh strainer (to rinse quinoa)
Ingredients
- 1 cup quinoa
- 2 cups water
- 1` Red Pepper chopped
- 1 Yellow Pepper chopped
- 1 Zucchini chopped
- 1 Red Onion chopped
- 1 Broccoli
- 2 tbsp Olive Oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Set the oven’s temperature to 400°F (200°C).
- Boil, then turn the heat down to low and cover. Cook the quinoa for 15-20 minutes or until it is fluffy and the water has been absorbed.
- Toss the chopped vegetables with olive oil, salt, and pepper in a baking dish. Roast in the oven for 20-25 minutes or until tender and lightly browned.
- Mix the cooked quinoa and roasted vegetables in a large bowl. Top with chopped fresh parsley and serve.
Notes
Calories: Around 250 kcal
Protein: Approximately 6g
Fat: Approximately 10g
Carbohydrates: About 35g
Fiber: Roughly 5g
Sugar: Around 5g
Vitamins: Rich in vitamin C from peppers and vitamin K from parsley.
Calcium: Approximately 50mg
Iron: Roughly 2.5mg
Protein: Approximately 6g
Fat: Approximately 10g
Carbohydrates: About 35g
Fiber: Roughly 5g
Sugar: Around 5g
Vitamins: Rich in vitamin C from peppers and vitamin K from parsley.
Calcium: Approximately 50mg
Iron: Roughly 2.5mg