Herbed Quinoa Salad with Roasted Vegetables - Vegan
The Herbed Quinoa Salad with Roasted Vegetables brings together a delightful mix of flavors and textures in one bowl. This vibrant salad features fluffy quinoa combined with roasted red bell pepper, zucchini, yellow squash, and cherry tomatoes. Fresh parsley and basil add an aromatic burst, while a drizzle of lemon juice brings a refreshing tang.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until quinoa is fluffy and water is absorbed. Set aside to cool.
- Place diced red bell pepper, sliced zucchini, and sliced yellow squash on a baking sheet. Drizzle with olive oil and toss to coat. Roast in the preheated oven for 20 minutes, or until vegetables are tender and slightly caramelized.
- In a large mixing bowl, combine cooked quinoa, roasted vegetables, cherry tomatoes, parsley, and basil.
- Drizzle lemon juice over the mixture and season with salt and black pepper. Toss to combine.
- Serve warm or chilled for a refreshing and nutritious meal.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 28gProtéines: 6gFat: 9gSucre: 3g
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