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.
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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