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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember when I first discovered quinoa. Honestly, I was a little skeptical. It looked... well, kind of bland. But one evening, rummaging through my fridge trying to conjure up something interesting for dinner, I decided to give it a shot. Roasting vegetables brings out such a naturally sweetness, tossing them with the nutty quinoa and a bright lemon vinaigrette? That first bite was a revelation! Now, its a staple in my kitchen – a blank canvas for all sorts of culinary adventures. The first time i made it, i even forgot to add salt, but it still tasted good!
What makes this particular quinoa salad so special is its versatility. You can use whatever vegetables you have on hand – bell peppers, zucchini, eggplant, red onion… the possibilities are endless. Its also incredibly adaptable to dietary needs. Gluten-free? Check. Vegan? Absolutely. Looking for a protein boost? Add some chickpeas or grilled chicken. Really easy to make and super fun.
Required Equipments
- Baking Sheet
- Large Bowl
- Small Bowl
- Whisk
- Measuring Cups and Spoons
- Cutting Board
- Knife
Quinoa Salad with Roasted Vegetables: Healthy Dinner Idea: Frequently Asked Questions
Quinoa Salad with Roasted Vegetables: Healthy Dinner Idea
This quinoa salad with roasted vegetables is a simple yet satisfying meal, perfect for a light dinner or hearty lunch. Packed with nutrients and bursting with flavor, its a dish you'll want to make again and again!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is key to getting those veggies perfectly caramelized.
- Prepare the vegetables: Chop your chosen vegetables (about 3 cups total) into bite-sized pieces. Aim for uniformity so they cook evenly. I usually use a mix of bell peppers, zucchini, red onion, and sometimes even a little broccoli.
- Season the vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, salt, and pepper to taste. Make sure everything is well coated.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until they are tender and slightly browned. Keep an eye on them – you dont want them to burn!
- Cook the quinoa: While the vegetables are roasting, cook 1 cup of quinoa according to package directions. Usually, this involves rinsing the quinoa first, then simmering it in 2 cups of water or vegetable broth for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
- Prepare the dressing: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, 1 clove of minced garlic, and salt and pepper to taste. Adjust the lemon juice to your liking – some people prefer a tangier dressing.
- Assemble the salad: In a large bowl, combine the cooked quinoa, roasted vegetables, and the lemon vinaigrette. Toss gently to combine. Make sure not to over mix, or the quinoa might get mushy.
- Add extras (optional): If desired, stir in 1/4 cup of chopped fresh parsley or cilantro, 1/4 cup of crumbled feta cheese (if not vegan), and/or 1/4 cup of toasted nuts or seeds for added flavor and texture.
- Serve: Serve the quinoa salad warm or at room temperature. It also tastes great cold the next day. Its actually really good the next day, since the ingredients have some time to marinate together.
- Enjoy! This salad is great as a main course or a side dish. Feel free to experiment with different vegetables, herbs, and dressings to create your own special version.
📝 Notes
- For a vegan option, omit the feta cheese.
- Feel free to add other herbs like thyme or rosemary for a different flavor profile.
- Roasting the vegetables at a higher temperature (425°F/220°C) will result in more caramelized edges, but keep a close eye on them to prevent burning.
- Add a dash of maple syrup to the dressing for a hint of sweetness.
🍎 Nutrition
Calories: 450 kcal
Protein: 15 g
Fat: 20 g
Carbohydrates: 55 g
Fiber: 8 g
Calcium: 80 mg
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