Description
This Quinoa Salad with Roasted Veggies & Lemon Dressing is a refreshing and nutritious dish packed with flavors. The combination of quinoa, zucchini, bell pepper, and red onion, roasted to perfection and dressed with a zesty lemon dressing, makes for a satisfying meal or side dish.
Ingredients
Units
Scale
Ingredients:
- 1 cup quinoa, uncooked (185 g)
- 1 zucchini, diced (about 150 g)
- 1 red bell pepper, chopped (120 g)
- 1 small red onion, chopped (80 g)
- 2 tbsp olive oil (30 mL)
- Salt and pepper to taste
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For the dressing:
- Juice of 1 lemon (30 mL)
- 2 tbsp olive oil (30 mL)
- 1 tsp Dijon mustard (5 g)
- 1 clove garlic, minced
- 1 tbsp honey (15 mL)
Instructions
- Cook the quinoa: Rinse the quinoa, then cook according to package instructions. Allow to cool.
- Roast the veggies: Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly browned.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, and honey.
- Combine: In a large bowl, mix the cooked quinoa, roasted veggies, and dressing. Toss well to combine. Serve and enjoy!
Notes
- You can add other roasted veggies like cherry tomatoes, eggplant, or broccoli for variation.
- This salad can be served warm or cold, making it a versatile dish for any occasion.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg