Description
A vibrant and nourishing roasted vegetable and quinoa salad featuring colorful veggies and fluffy quinoa, tossed in a zesty lemon dressing. This versatile salad can be enjoyed warm or chilled, making it perfect for lunches or light dinners.
Ingredients
Vegetables
- 2 cups mixed vegetables (zucchini, bell pepper, carrot)
Salad Base
- 1 cup cooked quinoa
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- Salt & pepper, to taste
Instructions
- Roast the vegetables: Preheat the oven to 400 °F (200 °C). Spread the mixed vegetables evenly on a baking sheet and roast them for 20 minutes until tender and slightly caramelized.
- Prepare the dressing: While the vegetables are roasting, whisk together the lemon juice, olive oil, and honey or maple syrup in a small bowl. Season with salt and pepper to taste for a balanced, zesty dressing.
- Combine and serve: In a large bowl, toss the roasted vegetables with the cooked quinoa. Drizzle the prepared lemon dressing over the mixture and toss again until everything is evenly coated. Serve warm or chilled according to your preference.
Notes
- Add crumbled feta or chickpeas for an extra protein boost.
- You can use any vegetables you prefer or have on hand.
- Quinoa can be cooked in advance to save time.
- For a vegan option, use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
