Quinoa and Roasted Vegetable Salad

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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Course: Lunch
Keywords: Carmalized Zucchini, Nutty Quinoa, Plant-Based Protein, Roasted Vegetables, Tangy Balsamic
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 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
  • 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