Are you looking for a healthy vegetarian recipe that is easy to make and delicious to eat? If so, you are in luck! In this publication, I will share with you one of my favorite dishes that is packed with nutrients, flavor, and color. It is a roasted vegetable quinoa salad that is perfect for lunch or dinner and can be customized to your liking. Here is what you will need:
Ingredients:
- 1 cup of quinoa
- 2 cups of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 4 cups of mixed vegetables of your choice (I used broccoli, cauliflower, carrots, and zucchini)
- 1/4 cup of chopped parsley
- 2 tablespoons of lemon juice
- 1/4 cup of feta cheese (optional)
Directions:
- Preheat oven to 200°C (180°C fan) and line a baking sheet with parchment paper.
- Rinse the quinoa and add it to a pot with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Fluff with a fork and transfer to a large bowl.
- In a small bowl, whisk together the olive oil, salt and pepper. Drizzle over the mixed vegetables and toss to coat.
- Spread the vegetables in an even layer on the prepared baking sheet. Roast for 25 minutes or until tender and browned.
- Add the roasted vegetables, parsley, lemon juice and feta cheese (if using) to the quinoa and toss to combine.
- Enjoy your healthy vegetarian quinoa salad warm or cold. You can store the leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe is simple, satisfying, and nutritious. It is also gluten-free and can be made vegan by omitting the cheese. You can use any vegetables you like or have on hand, such as mushrooms, peppers, onions, tomatoes, etc. You can also add some nuts, seeds or dried fruits for extra crunch and sweetness. The possibilities are endless!
I hope you enjoyed this publication and found it helpful. If you try this recipe, let me know how it turned out in the comments below. I would love to hear from you!