Roasted vegetables are simple to make. They taste great and it’s super easy to eat a lot of vegetables in one sitting since the vegetables cook down so much. You can add them to so many things to improve the taste and nourishing benefits…This hearty and healthy salad makes a satisfying lunch or dinner. The roasted vegetables add a depth of flavor to the quinoa and the tangy dressing ties everything together.
Roasted Vegetable Quinoa Salad
Roasted Vegetable Quinoa Salad
Preparation Time: 25 Minutes
Yield: 3 Servings
What sets the roasted vegetable salad apart is its versatility. It can serve as a wholesome standalone meal or a tantalizing side dish that complements a variety of mains. Its flexibility also extends to dietary preferences, making it a favorite among vegetarians, vegans and omnivores alike.
Ingredients
- ½ cup zucchini(75 g), cubed
- ½ cup sweet potato(100 g), cubed
- 1 cup cherry tomato(200 g), halved
- ½ red onion, diced
- ½ cup corn(85 g), fresh or canned
- ½ lemon, for juice
- 4 tablespoons olive oil, divided
- 1 teaspoon garlic salt, to taste
- pepper, to taste
- 4 cups quinoa(680 g), cooked
- 1 tablespoon apple cider vinegar
- ¼ cup fresh parsley(10 g), chopped
Instructions
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
Nutrition Facts
Serves: 3 Person
Calories Per Serving: 176 Kcal
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