Roasted Vegetable and Quinoa Salad

In the heart of the Mediterranean, where the sun kisses the earth and the air carries the scent of the sea, a dish was born that celebrates the bounty of the land and the simplicity of good food. The Roasted Vegetable and Quinoa Salad is a testament to the power of combining fresh, wholesome ingredients with a touch of culinary creativity. What makes this recipe special is its ability to transform ordinary vegetables into a dazzling, nutritious meal that’s as pleasing to the eye as it is to the palate. The roasting process intensifies the flavors of the vegetables, while the quinoa adds a delightful texture and protein boost. Together, they create a dish that’s vibrant, satisfying, and full of contrasts – the warmth of the roasted vegetables against the cool, fresh hints of herbs and pomegranate seeds. It’s a celebration of nature’s diversity, presented in a single, harmonious plate.

Ingredients

Serving Size

  • Serves 4

Grocery Items Needed

  • 1 cup quinoa
  • 2 cups water
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1/4 cup olive oil, plus more for drizzling
  • Salt and pepper, to taste
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup pomegranate seeds
  • 2 tablespoons lemon juice

Preparation

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
  3. While the quinoa is cooking, place the sweet potato, bell pepper, and zucchini on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  4. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and starting to brown.
  5. In a large bowl, combine the roasted vegetables, cooked quinoa, parsley, and pomegranate seeds. Drizzle with the lemon juice and the remaining olive oil. Toss gently to combine. Season with salt and pepper to taste.
  6. Serve the salad warm or at room temperature, garnished with additional parsley and pomegranate seeds if desired.

Expert Tips

  • For an extra protein boost, consider adding chickpeas or black beans to the salad.
  • If you’re short on time, pre-cut vegetables from your grocery store can be a great time-saver.
  • Feel free to swap out any of the vegetables based on what’s in season or your personal preference. Butternut squash, eggplant, or cherry tomatoes can make excellent additions or substitutions.

Serving Suggestions

This salad is a versatile dish that can be served as a main course or a side dish. It pairs beautifully with grilled chicken, fish, or tofu for a more substantial meal. For a touch of indulgence, top the salad with crumbled feta or goat cheese. Alternatively, serve it alongside a creamy soup for a comforting, balanced meal. The vibrant colors and diverse textures make it a delightful addition to any dinner table or picnic spread.

Nutrition Facts per Serving

  • Calories: 290
  • Protein: 8g
  • Fat: 12g
  • Carbohydrates: 40g
  • Fiber: 7g
  • Allergens: None

We hope you enjoy making and savoring this Roasted Vegetable and Quinoa Salad. It’s a dish that truly embodies the joy of cooking with simple, fresh ingredients. We encourage you to share this recipe with friends and family, and don’t hesitate to experiment with different vegetables or add-ins to make it uniquely yours. Cooking is a journey of discovery, and every variation on this salad is an opportunity to explore new flavors and textures. Happy cooking!


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