Quinoa Salad with Roasted Vegetables

Quinoa Salad with Roasted Vegetables

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This Quinoa Salad with Roasted Vegetables is a vibrant, nutritious dish perfect for any meal. Packed with a variety of roasted veggies and fluffy quinoa, it’s dressed with a zesty lemon-tahini dressing, making it a deliciously satisfying meal that’s both gluten-free and vegan-friendly.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 red onion, diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

  • For the dressing:
  • 3 tablespoons tahini
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 3 tablespoons warm water
  • Salt and pepper to taste
  • Almond, pomegranate, mint

Instructions

  1. Cook Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  2. Roast Vegetables: Preheat the oven to 400°F (200°C). Toss the bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, until tender and lightly caramelized.
  3. Prepare Dressing: Whisk together tahini, lemon juice, minced garlic, and warm water until smooth. Season with salt and pepper to taste.
  4. Assemble Salad: In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the tahini dressing and toss to combine. Adjust seasoning if necessary.
  5. Serve: Serve warm or at room temperature. Garnish with fresh herbs if desired.

Nutritional Information

Calories: 320 kcal per serving
Protein: 9g
Fat: 14g
Carbohydrates: 42g
Fiber: 6g
Sugar: 5g

Health Benefits

  • Rich in Protein: Quinoa is a complete protein source, providing all nine essential amino acids necessary for good health.
  • High in Fiber: Both quinoa and vegetables are high in fiber, which helps in digestion and prolonged satiety, aiding in weight management.
  • Loaded with Antioxidants: The variety of vegetables adds antioxidants that help combat oxidative stress and inflammation.
  • Heart Healthy: Olive oil and tahini contribute healthy fats that are beneficial for heart health.

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