Quinoa Salad with Roasted Veggies
Nutritional Information
A nutritious salad featuring roasted seasonal vegetables and protein-packed quinoa, dressed with a tangy vinaigrette.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 cup quinoa
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 3 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Preheat the oven to 400°F (200°C).
Rinse quinoa under cold water and cook according to package instructions.
Chop the mixed vegetables into bite-sized pieces and toss them with olive oil, garlic powder, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 20-25 minutes.
In a bowl, combine cooked quinoa and roasted vegetables. Drizzle with balsamic vinegar and toss to combine.
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