Hey friends!
Welcome back to my cozy corner of the internet! Today, I’m super excited to share one of my absolute favorite Healthy Food Recipes: Roasted Vegetable Quinoa Salad. This dish is a game-changer – it’s vibrant, incredibly nutritious, and oh-so-delicious! Perfect for meal prep, lunch, dinner, or even a potluck. Plus, it’s ridiculously easy to make. Let’s dive into this bowl of goodness, shall we?
### Step-by-Step: Roasted Vegetable Quinoa Salad
#### Ingredients:
For the salad:
– 1 cup quinoa (rinsed well)
– 2 cups water or vegetable broth (for extra flavor)
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 zucchini, diced
– 1 red onion, sliced
– 1 cup cherry tomatoes, halved
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1 tsp garlic powder
– 1 tsp dried thyme
– A handful of fresh parsley, chopped
– A handful of fresh spinach or arugula
For the dressing:
– 3 tbsp olive oil
– 1 tbsp lemon juice (freshly squeezed is best!)
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– 1 clove garlic, minced
– Salt and pepper, to taste
#### Instructions:
**1. Preheat The Oven:**
Set your oven to 400°F (200°C). While it’s heating up, let’s get those veggies ready for roasting.
**2. Chop & Season Veggies:**
Dice up your bell peppers, zucchini, and red onion. Throw them on a baking sheet along with the cherry tomatoes. Drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and dried thyme. Toss to coat everything evenly. Quick tip: if you want extra crispy veggies, make sure they’re in a single layer on the baking sheet.
**3. Roast Away:**
Pop those colorful veggies into the oven for about 25-30 minutes, stirring halfway through. You want them to be perfectly tender and slightly caramelized.
**4. Cook the Quinoa:**
While the veggies are roasting, let’s get that quinoa cooked. Rinse the quinoa under cold water (it helps remove the bitter taste), then combine it with water or vegetable broth in a medium pot. Bring to a boil over medium heat, then lower the heat to simmer. Cover and cook for 15 minutes, until the liquid is absorbed and the quinoa is fluffy. Fluff it up with a fork and set aside.
**5. Whip Up the Dressing:**
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust seasoning if needed. It’s okay to do a few taste tests – you know, for science!
**6. Assemble the Salad:**
In a large bowl, combine the cooked quinoa and roasted veggies. Toss in your chopped fresh parsley and a handful of fresh spinach or arugula. Drizzle with that delicious homemade dressing and toss everything together until it’s all mixed well.
**7. Enjoy!**
Serve immediately, or chill in the fridge for a meal prep win. This Roasted Vegetable Quinoa Salad is fantastic both warm and cold.
### Personal Insights & Tips:
1. **Extra Flavor Boost:**
Feel free to play around with the veggies. Butternut squash, sweet potatoes, or cauliflower would be divine in this Healthy Food Recipe!
2. **Protein Punch:**
To make it heartier, add some chickpeas, grilled chicken, or tofu. You can never go wrong with extra protein.
3. **Got Leftovers?**
This salad holds up beautifully in the fridge for up to 4 days. Perfect for those busy weeknights or packed lunches.
4. **Dress to Impress:**
If you’re planning to eat it over a few days, keep the dressing separate and add just before serving to keep everything fresh and vibrant.
So there you have it, friends – a super-easy, healthy, and delicious Roasted Vegetable Quinoa Salad. It’s one of those Healthy Food Recipes that’s sure to become a staple in your home. Give it a whirl and let me know how it turns out! I’d love to hear your variations and any extra twists you add!
Happy cooking, and until next time, keep those taste buds happy and healthy!
Love,
Your Friendly Neighborhood Food Blogger 🌿✨