Roasted Quinoa Salad

Roasted Quinoa Salad

This is a lovely warming, grounding recipe for when you feel like something hearty, but not heavy.

You can enjoy it as a warm dinner, or as a cold salad the next day

For added protein, consider adding chickpeas, grilled chicken, or tofu.

This salad is colorful, flavorful, and full of nutrients from the veggies and quinoa, making it a perfect balanced meal!

Serves 4

Ingredients

For the Salad:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 1 head of broccoli, chopped

• 1 zucchini, chopped

• 1 yellow squash, chopped

• 1 leek, chopped

• 2 carrots, sliced

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 1 bunch or parsley or coriander, roughly chopped

For the Dressing:

• 1/4 cup olive oil

• 2 tablespoons lemon juice (about 1 lemon)

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey or maple syrup (optional for sweetness)

• 1 clove garlic, minced

• Salt and pepper, to taste

Optional Add-ins:

• 1/4 cup crumbled feta cheese or goat cheese

• 1/4 cup toasted nuts or seeds (like almonds, pine nuts, or pumpkin seeds)

Directions

• 1. Cook the Quinoa:

  • In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed.

  • Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool.

  2. Roast the Vegetables:

  • Preheat your oven to 400°F (200°C).

  • On a large baking sheet, spread out the chopped vegetables.

  • Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.

  • Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  3. Make the Dressing:

  • In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey (if using), minced garlic, salt, and pepper until well combined.

  4. Assemble the Salad:

  • In a large mixing bowl, combine the cooked quinoa, roasted vegetables, Parsley, and any optional add-ins like crumbled feta.

  • Pour the dressing over the mixture and toss gently until everything is evenly coated.

  5. Serve and Enjoy:

  • Serve the salad warm or at room temperature. It can also be chilled in the refrigerator for a refreshing cold salad.

  • Store leftovers in an airtight container in the fridge for up to 3 days.