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Roasted Vegetable Quinoa Salad

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Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad

This salad is a delightful combination of roasted vegetables, quinoa and tangy vinaigrette dressing.

2

Servings

10 min

Prep Time

20 min

Cook Time

30 min

Total Time

Courses

Cuisines


Ingredients

Roasted Vegetables

Quinoa

Vinaigrette Dressing

Steps

Roasting Vegetables
  1. Preheat oven to 400°F (200°C).
  2. In a large mixing bowl, combine diced red and yellow bell peppers, zucchini, red onion and minced garlic cloves.
  3. Drizzle olive oil over the vegetable mixture and toss well to coat. Season with salt and black pepper to taste.
  4. Arrange vegetables in a single layer on a baking sheet.
  5. Roast vegetables in the preheated oven for 20-25 minutes, or until tender and slightly browned. Remove from oven and set aside.
Cooking Quinoa
  1. In a medium saucepan, combine rinsed quinoa, water and salt. Bring to a boil over high heat.
  2. Once boiling, reduce heat to low, cover and simmer for 15-20 minutes, or until quinoa is tender and all the water has been absorbed.
  3. Remove from heat and fluff quinoa with a fork. Set aside.
Making the Vinaigrette
  1. In a small mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic clove, salt and black pepper until well combined.
Assembling the Salad
  1. In a large mixing bowl, add roasted vegetables, cooked quinoa and vinaigrette dressing.
  2. Toss well to combine.
  3. Divide salad evenly among two serving plates and serve immediately.

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