Quinoa salad with roasted vegetables
Served both warm and cold, the quinoa salad with roasted vegetables is a dairy-free and meat-free recipe to delight everyone’s tastebuds. The salad is a great choice for those who consciously opt for a vegan diet, as well as for those who simply love serving healthy, nutritious, and colorful meals.
Servings: 4 people
Calories: 348kcal
Ingredients
- 1 cup quinoa
- 2 cups water
- 3-4 tbsp olive oil
- 3 mediuim mushrooms
- 1 medium bell pepper
- 1 medium zucchini
- 1 small eggplant
- 1 cup broccoli florets
- 1/2 medium lemon for juice
- 1/2 cup pitted olives
- 1 small red onion
- 1 small jalapeno
Herbs & Spices
- 1 tsp garlic powder
- 1 tsp oregano dry
- 1 tsp parsley dry
- 1 tsp marjoram
- 1 tsp smoked paprika
- 1 tsp salt
Instructions
- Boil quinoa in salted water for about 12-15 minutes on medium-low heat, with a lid on
- Wash the vegetables and slice them to your preference or as shown in the photo
- Place vegetables in a large bowl and season with spices and coat with olive oil
- Cook vegetables in an air fryer or bake in the oven for about 15-20 minutes at 350F
- Mix the roasted vegetables with boiled quinoa in a large bowl
- Add lemon juice, pitted green olives, and sprinkle freshly chopped parsley and some jalapeno slices
- Mix well and serve warm or cold
Nutrition
Calories: 348kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 870mg | Potassium: 868mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1570IU | Vitamin C: 83mg | Calcium: 84mg | Iron: 3mg