FreeVegetarian
Quinoa & Roasted Vegetable Salad
Quinoa & Roasted Vegetable Salad
Servings
4 bowls
Prep
15 min
Cook
25 min
Ingredients
- 1 cup quinoa — uncooked, rinsed
- 2 cups water or vegetable broth — for cooking quinoa
- 1 medium zucchini — cubed
- 1 medium red bell pepper — cubed
- 1 medium carrot — sliced
- 1 cup cherry tomatoes — halved
- 2 tablespoons olive oil
- 1 teaspoon salt — divided
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice — freshly squeezed
- 2 tablespoons fresh parsley — chopped
- 2 tablespoons feta cheese — optional, omit for vegan
Instructions
- 1Preheat oven to 200°C (400°F). Place zucchini, bell pepper, carrot, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with half the salt and black pepper, and roast for 20–25 minutes until tender.
- 2Meanwhile, cook quinoa: In a saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- 3In a large bowl, combine cooked quinoa and roasted vegetables.
- 4Add lemon juice, remaining salt, black pepper, and fresh parsley. Toss well to combine.
- 5Top with optional feta cheese before serving, or keep vegan by omitting.