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

Category	Details
Preparation Time	20 minutes
Cooking Time	30 minutes
Servings	4 servings
Nutritional Information	Protein: 7g, Carbohydrates: 35g, Fats: 7g
Energy	940 kJ (224 cal)
Main Ingredients	Quinoa, eggplant, red bell pepper, sweet potato, arugula
Sauce Ingredients	None
Cooking Method	Boiling, Roasting
Meal Categories	Lunch, Dinner, Side Dish
Key Flavors	Savory, Peppery, Fresh
Texture	Chunky, Nutty, Crisp
Dietary Information	Vegetarian, Vegan
Allergen Information	None
Storage Tips	Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions	Serve 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.