Looking for a dish that not only looks stunning but also packs a nutritious punch? This vibrant quinoa salad with roasted vegetables is your answer. It’s an explosion of colors and flavors that will make your meal not just satisfying but also Instagram-worthy.
Imagine a bowl overflowing with fluffy quinoa, perfectly roasted seasonal vegetables, and a zesty dressing that ties it all together. This dish is perfect for a light lunch, a dinner side, or even a potluck, leaving your friends and family impressed.
A Healthy and Beautiful Quinoa Dish
This quinoa salad stands out with its nutty flavor, combining perfectly cooked quinoa with roasted red bell peppers, zucchini, and sweet corn. Each ingredient plays a role in crafting a delightful dish that’s as nourishing as it is attractive.
The vibrant colors of the roasted vegetables create a visual feast, making the salad not just a meal but an experience. Each bite delivers a delightful crunch, paired with the refreshing taste of the lemon vinaigrette, offering a light and energizing option suitable for any day of the week.
Ingredients That Shine
The simplicity of this salad lies in its quality ingredients. Using fresh, seasonal vegetables like zucchini and red bell peppers enhances the overall flavor profile. The addition of sweet corn brings a subtle sweetness that contrasts beautifully with the tangy dressing.
Using high-quality olive oil and fresh parsley elevates this dish further, ensuring that every element complements each other. The juicy burst from the lemon vinaigrette perfectly ties the flavors together, making this salad a true standout.
Preparation Made Easy
Preparing this quinoa salad is straightforward and can be accomplished in just under an hour. Begin by cooking the quinoa in vegetable broth for added depth of flavor. While the quinoa simmers, roasting the vegetables brings out their natural sweetness, creating a delightful caramelization.
The roasting process is simple: toss the vegetables in olive oil, season with salt and pepper, and let the oven do the rest. This hands-off approach allows for an easy meal prep, making it perfect for busy days.
The Perfect Dressing
A dressing can make or break a salad, and the lemon vinaigrette in this recipe does not disappoint. Whisking together fresh lemon juice, balsamic vinegar, and a hint of honey creates a balanced dressing that brightens up the dish.
This light vinaigrette allows the flavors of the roasted vegetables and quinoa to shine while adding a refreshing zing that both invigorates and complements the entire salad.
Serving Suggestions
This quinoa salad is incredibly versatile. It can be served warm, at room temperature, or chilled, making it suitable for various occasions. Whether enjoyed as a light lunch, a side dish for dinner, or as a potluck contribution, it’s sure to impress.
Garnishing with fresh parsley adds a pop of color and freshness, making it visually appealing. Pair it with grilled chicken or fish for a complete meal, or enjoy it on its own as a hearty vegetarian option.
Nutritional Benefits
This salad not only pleases the palate but also offers significant nutritional benefits. Quinoa serves as a fantastic source of protein, while the variety of vegetables provides essential vitamins and minerals.
An estimated 220 calories per serving makes it a light yet satisfying choice, ensuring you can indulge without the guilt. This colorful dish is a wonderful way to incorporate more vegetables and whole grains into your diet while enjoying a delicious meal.
A Healthy and Beautiful Quinoa Dish
This quinoa salad features nutty quinoa paired with roasted bell peppers, zucchini, and sweet corn, dressed in a tangy lemon vinaigrette. Each bite offers a delightful crunch and a burst of flavor, making it a refreshing choice any day of the week.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup sweet corn (fresh or frozen)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Quinoa: In a pot, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- Roast Vegetables: On a baking sheet, toss the diced bell pepper, zucchini, and sweet corn with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
- Make Dressing: In a small bowl, whisk together lemon juice, balsamic vinegar, honey (if using), and a pinch of salt and pepper.
- Combine: In a large bowl, mix the cooked quinoa, roasted vegetables, and chopped parsley. Drizzle with the dressing and toss to combine.
- Serve: Enjoy the salad warm, at room temperature, or chilled.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 220kcal
- Fat: 8g
- Protein: 6g
- Carbohydrates: 32g
