Zesty Quinoa and Roasted Veggie Medley
Brighten up your table with this vibrant zesty quinoa salad featuring roasted seasonal vegetables and a hint of citrus. Packed with protein and fiber, this dish is not only healthy but also bursting with flavor. The combination of earthy veggies, nutty quinoa, and a tangy dressing makes it a perfect side dish for any gathering.
ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 cups cherry tomatoes, halved
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Juice of 1 lemon
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled (optional)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a medium saucepan, combine rinsed quinoa and vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- 3.
Spread diced bell peppers, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, and sprinkle garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- 4.
Roast vegetables for 20-25 minutes until tender and caramelized, stirring halfway through.
- 5.
In a large bowl, fluff the cooked quinoa with a fork.
- 6.
Add the roasted veggies, lemon juice, parsley, and feta cheese (if using), and mix gently to combine.
- 7.
Serve warm or at room temperature.