Vegan Quinoa Salad with Roasted Vegetables
Ingredients:
1 cup (185g) quinoa, rinsed
2 cups (475ml) vegetable broth or water
1 small sweet potato, peeled and diced
1 small zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Juice of 1 lemon
1/4 cup (60ml) balsamic vinegar
Fresh parsley or cilantro for garnish
Instructions:
Roast Vegetables:
Preheat your oven to 400°F (200°C).
In a large bowl, toss diced sweet potato, zucchini, bell peppers, and sliced onion with olive oil, minced garlic, ground cumin, paprika, salt, and pepper until well coated.
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 20-25 minutes, or until vegetables are tender and slightly caramelized. Remove from oven and set aside to cool.
Cook Quinoa:
While the vegetables are roasting, rinse quinoa under cold water in a fine-mesh sieve.
In a medium saucepan, bring vegetable broth or water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is cooked and liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes. Fluff quinoa with a fork and transfer to a large mixing bowl to cool slightly.
Assemble Salad:
Once the quinoa and roasted vegetables have cooled slightly, add the roasted vegetables to the bowl with quinoa.
Drizzle lemon juice and balsamic vinegar over the salad.
Toss everything together until well combined. Adjust seasoning with salt and pepper if needed.
Serve:
Transfer the quinoa salad to a serving platter or individual bowls.
Garnish with fresh parsley or cilantro.
Serve warm or at room temperature. Enjoy!
Nutrition Information (per serving, approximate):
Calories: 320
Total Fat: 9g
Saturated Fat: 1g
Sodium: 280mg
Total Carbohydrates: 52g
Dietary Fiber: 7g
Sugars: 8g
Protein: 8g
Nutrition values may vary based on specific ingredients used and portion sizes.
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