Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing
A vibrant and healthy quinoa salad packed with roasted seasonal vegetables and tossed in a zesty lemon-herb dressing. Perfect as a light lunch or a side dish.
Equipment
- 1 Baking Sheet
- 1 Large Bowl
- 1 Whisk
Ingredients
Quinoa
- 1 cup quinoa rinsed
Vegetables
- 1 bell pepper chopped
- 1 zucchini chopped
- 1 red onion chopped
- 1 cup cherry tomatoes halved
Dressing
- 0.25 cup olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon chopped herbs parsley, dill, or mint
- 1 clove garlic minced
- 0 salt and pepper to taste
Instructions
- Rinse the quinoa in a fine-mesh sieve. Combine the quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and set aside to cool.
- Preheat oven to 400°F (200°C). Toss the bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- In a small bowl, whisk together the olive oil, lemon juice, chopped herbs, and minced garlic. Season with salt and pepper to taste.
- In a large bowl, combine the cooked quinoa and roasted vegetables. Pour the lemon-herb dressing over the salad and toss gently to combine. Serve warm or chilled.
Notes
For a heartier salad, add chickpeas or grilled chicken.