Quinoa and Roasted Vegetable Salad  Recipe

Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad is a delicious, nutrient-packed dish that's perfect for both lunch and dinner. This salad brings together a variety of roasted vegetables and fluffy quinoa, creating a beautiful blend of colors, textures, and flavors. The nutty taste of quinoa complements the savory roasted vegetables perfectly. The addition of fresh arugula gives the salad a nice peppery kick, while the lemon wedges on the side add a burst of citrus freshness. This dish is not only healthy but also quite versatile, easily customizable with your favorite seasonal vegetables.

Quinoa and Roasted Vegetable Salad can be enjoyed as a main dish or as a side, making it a great option for meal prep, picnics, or a light brunch. The salad is packed with vitamins, minerals, and antioxidants, making it a nutritious choice for anyone looking to maintain a healthy lifestyle. It's also a great option for vegetarians and can easily be made vegan by ensuring all ingredients used are plant-based.

Quinoa and Roasted Vegetable Salad Ingredients

▪️ 1 cup quinoa
▪️ 2 cups water
▪️ 1 eggplant, diced
▪️ 1 red bell pepper, diced
▪️ 1 sweet potato, diced
▪️ 2 tablespoons olive oil
▪️ 1 teaspoon salt
▪️ ½ teaspoon black pepper
▪️ 2 cups arugula
▪️ 2 tablespoons chopped fresh parsley
▪️ Lemon wedges (optional)

How to make Quinoa and Roasted Vegetable Salad

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Rinse the quinoa under cold water. In a medium-sized saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed. Fluff it with a fork and set aside to cool.

Step 3: While the quinoa is cooking, place the diced eggplant, red bell pepper, and sweet potato on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat the vegetables evenly.

Step 4: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, turning them halfway through the cooking time.

Step 5: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, arugula, and chopped parsley. Toss everything together to combine.

Step 6: Serve the salad with lemon wedges on the side for an optional burst of citrus. Enjoy!

Overview of Quinoa and Roasted Vegetable Salad

Preparation Time20 minutes
Cooking Time30 minutes
Servings4 servings
Nutritional InformationProtein: 7g, Carbohydrates: 35g, Fats: 7g
Energy940 kJ (224 cal)
Main IngredientsQuinoa, eggplant, red bell pepper, sweet potato, arugula
Sauce IngredientsNone
Cooking MethodBoiling, Roasting
Meal CategoriesLunch, Dinner, Side Dish
Key FlavorsSavory, Peppery, Fresh
TextureChunky, Nutty, Crisp
Dietary InformationVegetarian, Vegan
Allergen InformationNone
Storage TipsStore leftovers in an airtight container in the refrigerator for up to 3 days.
Serving SuggestionsServe chilled or at room temperature, optionally garnished with fresh lemon wedges.

Fun Facts about Quinoa and Roasted Vegetable Salad

▪️ Quinoa is a complete protein, containing all nine essential amino acids.
▪️ Roasting vegetables caramelizes their natural sugars, enhancing their flavors.
▪️ Arugula, also known as rocket, has been enjoyed since Roman times for its peppery flavor and health benefits.

Quinoa and Roasted Vegetable Salad Pairing Suggestions

▪️ Grilled Chicken: The light, savory taste of grilled chicken pairs wonderfully with the fresh, robust flavors of the salad.
▪️ Crisp White Wine: A crisp white wine like Sauvignon Blanc accentuates the fresh, bright flavors of the salad.
▪️ Whole Grain Bread: Serve with a side of warm, toasted whole grain bread for a hearty, wholesome meal.

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