-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Salad
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Quinoa and Roasted Vegetable Salad with Lemon Vinaigrette is a vibrant and nutritious dish that combines the nutty flavor of quinoa with the colorful freshness of seasonal vegetables. Roasting the vegetables enhances their natural sweetness, creating a delicious contrast with the tangy lemon vinaigrette. This salad is perfect as a main dish or a hearty side, balancing wholesome grains with the deliciously roasted medley and a zesty dressing that enlivens the palate.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/4 cup fresh parsley, chopped
Steps:
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water. In a pot, bring quinoa and water to a boil. Reduce heat, cover, and let simmer for 15 minutes.
- Toss bell pepper, zucchini, cherry tomatoes, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- In a bowl, whisk together lemon juice, garlic, Dijon mustard, and a pinch of salt. Slowly drizzle in olive oil while whisking. Set aside.
- Once quinoa is cooked, fluff with a fork.
- Garnish with fresh parsley and serve warm or at room temperature.
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