Introduction
If you’re looking for a healthy, flavorful, and satisfying dish, this Clean Eating Quinoa Salad with Roasted Veggies is the perfect choice. This dish is packed with nutrients, fiber, and protein, making it a great option for a wholesome meal or a hearty side dish. The combination of fluffy quinoa, caramelized roasted vegetables, and a light dressing makes every bite irresistible.
Quinoa is known as a superfood due to its high protein content and essential amino acids, while roasted vegetables bring in natural sweetness and deep flavors. Whether you’re meal prepping for the week or looking for a dish to bring to a potluck, this recipe is sure to impress.
Why You’ll Love This Recipe?
- Nutrient-Dense & Healthy: Full of fiber, protein, and vitamins.
- Vibrant & Flavorful: Roasted veggies add a delicious smoky taste.
- Gluten-Free & Vegan-Friendly: Perfect for various dietary preferences.
- Easy to Make & Meal Prep-Friendly: Great for busy days.
Origin of Quinoa Salad
Quinoa originates from South America, where it has been cultivated for over 5,000 years. It was a staple in the diet of the Inca civilization and is still widely consumed today. With its rising popularity, quinoa is now used in various salads worldwide due to its light, nutty taste and health benefits.
Interesting Facts About This Dish
- Quinoa is a complete protein, making it a great plant-based protein source.
- Roasting vegetables enhances their natural sweetness and texture.
- This dish can be served warm or cold, making it incredibly versatile.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 carrot, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup chopped fresh parsley
- Juice of 1 lemon
Method of Preparation
Step 1: Cook the Quinoa
- Rinse the quinoa thoroughly to remove bitterness.
- In a pot, bring water or broth to a boil, then add quinoa.
- Cover and simmer for 15 minutes, until the water is absorbed.
- Fluff with a fork and set aside.
Step 2: Roast the Vegetables
- Preheat oven to 400°F (200°C).
- Toss bell pepper, zucchini, carrot, cherry tomatoes, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
Step 3: Assemble the Salad
- In a large bowl, combine quinoa and roasted vegetables.
- Add lemon juice and chopped parsley, tossing well.
- Serve warm or chilled.
Cooking Tips & Mistakes to Avoid
Cooking Tips:
- Use vegetable broth instead of water for extra flavor.
- Let the roasted vegetables cool slightly before mixing to prevent the quinoa from becoming mushy.
- Add feta cheese or chickpeas for extra protein.
Mistakes to Avoid:
- Overcooking quinoa—it should be fluffy, not mushy.
- Crowding the veggies on the baking sheet—they won’t roast properly.
- Skipping seasoning—it enhances the flavors.
Serving Tips
- Serve as a main dish or a side with grilled proteins.
- Drizzle with balsamic glaze for extra depth.
- Enjoy with a handful of nuts for crunch.
Health Benefits of Ingredients
- Quinoa: High in protein, fiber, and essential nutrients.
- Bell Peppers: Rich in vitamin C and antioxidants.
- Zucchini & Carrots: Great for digestion and low in calories.
- Olive Oil: Contains healthy fats for heart health.
Summarized Recipe
- Cook quinoa and set aside.
- Roast vegetables in olive oil and spices.
- Mix quinoa and roasted veggies with lemon juice and parsley.
- Serve warm or chilled.
This Clean Eating Quinoa Salad with Roasted Veggies is the perfect blend of health and flavor. Try it today and enjoy a nutritious, delicious meal!
