Easy zesty quinoa salad recipe Roasted veggies bright lemon dressing create a healthy flavorful meal Simple technique Perfect for lunch
Total Time:45 minutes
Yield:4-6 servings 1x
Ingredients
Scale
1 cup quinoa, uncooked
2 cups water or vegetable broth
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1 red onion, chopped
2 cups broccoli florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup olive oil (for dressing)
1/4 cup lemon juice, freshly squeezed
2 tablespoons Dijon mustard
1 clove garlic, minced
1 tablespoon honey or maple syrup (for dressing)
Salt and pepper to taste (for dressing)
Instructions
Rinse the quinoa under cold water. Combine the quinoa and water (or vegetable broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside to cool.
Preheat your oven to 400°F (200°C). In a large bowl, toss the bell peppers, zucchini, red onion, and broccoli with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned. Remove from the oven and let cool slightly.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and honey (or maple syrup). Season with salt and pepper to taste. Set aside.
In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh parsley. Pour the lemon dressing over the salad and toss gently to combine. Taste and adjust seasonings as needed. Serve immediately or chill for later.
