Looking for a healthy and flavorful meal? Try this Quinoa Salad with Roasted Vegetables! Packed with protein and fiber, this dish is perfect for both lunch and dinner.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Instructions:
- Preheat oven to 400°F.
- Rinse quinoa and add it to a pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fully cooked.
- While the quinoa is cooking, prepare the vegetables. In a large bowl, combine diced bell peppers, red onion, zucchini, and yellow squash. Add olive oil, garlic powder, dried oregano, salt, and black pepper. Toss to coat vegetables evenly.
- Spread the vegetables out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- Once the quinoa and vegetables are cooked, combine them in a large bowl. Add chopped parsley and mint, crumbled feta cheese, and chopped walnuts. Toss everything together to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve this delicious Quinoa Salad with Roasted Vegetables as a main dish or side dish. It's perfect for meal prep and can be stored in the fridge for up to 4 days. Enjoy!
