
Quinoa and Roasted Vegetable Salad
This hearty quinoa salad combines nutty quinoa with roasted zucchini, bell peppers, and cherry tomatoes, seasoned with olive oil and balsamic vinegar for a filling, flavorful meal.
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Add to CollectionServings: 1
Calories: 366kcal
Ingredients
- 1/3 cup quinoa, cooked
- 1/4 cup zucchini, diced
- 1/4 cup bell peppers, diced
- 1/4 cup cherry tomatoes, halved
- 1 Tbsp olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp oregano, dried
- ⅛ tsp low sodium salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the zucchini, bell peppers, and cherry tomatoes with 1/2 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and slightly caramelized.
- In a large bowl, combine the cooked quinoa, roasted vegetables, and oregano.
- Drizzle with the remaining olive oil and balsamic vinegar. Toss gently to combine.
- Garnish with fresh basil if desired and serve warm or at room temperature.
Nutrition
Calories: 366kcal | Carbohydrates: 44g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 86mg | Potassium: 681mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1459IU | Vitamin B1: 0.3mg | Vitamin B2: 0.3mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 0.5mg | Vitamin C: 63mg | Vitamin E: 4mg | Vitamin K: 20µg | Calcium: 59mg | Copper: 0.4mg | Folate: 138µg | Iron: 4mg | Manganese: 1mg | Magnesium: 131mg | Phosphorus: 298mg | Selenium: 5µg | Zinc: 2mg