Easy Quinoa Salad with Roasted Vegetables Recipe

Ingredients

• 1 cup, rinsedQuinoa
• 2 cupsVegetable broth or water
• 2 cupsBroccoli florets
• 1, choppedBell pepper (any color)
• 1 cup, halvedCherry tomatoes
• 1/2, thinly slicedRed onion
• 3 tbspOlive oil
• 2 tbspLemon juice
• 1 tspDried oregano
• to tasteSalt and pepper
• 2 tbsp, choppedFresh parsley

Nutrition

Per serving, estimated

Calories

350 kcal

Protein

12 g

Carbs

50 g

Fat

13 g

Steps

1. 1

   Cook quinoa: Combine rinsed quinoa and broth/water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork and set aside to cool.

2. 2

   Preheat oven to 400°F (200°C). On a baking sheet, toss broccoli florets and chopped bell pepper with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 minutes, until tender-crisp.

3. 3

   In a large bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.

4. 4

   Add the cooled cooked quinoa, roasted vegetables, halved cherry tomatoes, and thinly sliced red onion to the bowl with the dressing.

5. 5

   Gently toss all ingredients together until well combined and coated with the dressing.

6. 6

   Stir in fresh chopped parsley. Serve immediately or store in airtight containers for meal prep.