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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 zucchini, diced - 1 red onion, chopped - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1/4 cup fresh parsley, chopped - Juice of 1 lemon - 1/4 cup feta cheese (optional) The heart of this salad is quinoa. It's a superfood packed with protein. Quinoa is gluten-free and easy to digest. Next, we have fresh vegetables. I love using bell peppers, zucchini, and cherry tomatoes. They add color and a sweet taste. The red onion gives a nice crunch and flavor. We coat our veggies in olive oil and seasonings. Olive oil adds richness. Garlic powder and paprika kick up the taste. You can adjust the salt and pepper to your liking. For a fresh touch, we add parsley and lemon juice. The parsley brightens the dish. Feta cheese is optional but adds a creamy texture. You can find the full recipe above to guide you through this tasty creation. - Calories per serving: About 250 calories - Key nutrients: High in protein, fiber, vitamins, and minerals This salad is not just tasty; it’s also healthy. Each serving gives you good protein and fiber. You will feel full and satisfied. The vitamins from the vegetables help keep you healthy. This dish is a great choice for lunch or dinner. Preheating the oven Start by preheating your oven to 400°F (200°C). This heat helps to roast the veggies perfectly. Chopping and seasoning the vegetables Next, chop your vegetables. Dice the bell peppers, zucchini, and red onion. Halve the cherry tomatoes. In a big bowl, toss these chopped veggies with two tablespoons of olive oil. Add one teaspoon of garlic powder, one teaspoon of paprika, and a pinch of salt and pepper. Make sure everything is well mixed to coat the vegetables evenly. Boiling vegetable broth In a medium pot, bring two cups of vegetable broth to a boil. This broth adds great flavor to the quinoa. Simmering instructions Once the broth is boiling, add one cup of rinsed quinoa. Lower the heat to a simmer and cover the pot. Let it cook for about 15 minutes. The quinoa will absorb all the broth and become fluffy. After cooking, remove it from heat and let it cool for a bit. Mixing roasted vegetables with quinoa After the vegetables are roasted and the quinoa is cooked, it’s time to mix them. In a large bowl, combine the roasted veggies with the fluffy quinoa. Adding finishing touches Squeeze the juice of one lemon over the mixture for a fresh taste. Toss everything together gently. Fold in a quarter cup of chopped parsley. If you like cheese, sprinkle some feta on top. Adjust the seasonings with more salt and pepper if needed. This dish is colorful and full of flavor. For the full recipe, check above! To make your roasted vegetable quinoa salad shine, focus on spices and herbs. I recommend using: - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste These add depth and warmth. You can also try fresh herbs like parsley or basil for a burst of flavor. Marinating your veggies can also enhance taste. Toss the chopped vegetables in olive oil, garlic, and spices. Let them sit for at least 30 minutes. This helps them soak up all those delicious flavors before roasting. Roasting vegetables right is key for a great salad. Start by cutting them into uniform pieces. This ensures they cook evenly. Spread them on a baking sheet in a single layer. If they are crowded, they will steam instead of roast. For quinoa, rinse it under cold water first. This removes bitterness and gives it a clean taste. Then, cook it in vegetable broth, not water. This adds extra flavor. Bring the broth to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. Fluff it with a fork once done. By following these tips, you will create a salad that is not only healthy but also full of flavor and texture. For the full recipe, check out the section above. {{image_2}} You can change the vegetables based on the season. In spring, use asparagus and peas. For summer, try eggplant and corn. Autumn works well with squash and carrots. In winter, consider root vegetables like sweet potatoes and beets. Each season brings new flavors. Roasting is key to bringing out the taste. You can grill veggies instead. This method adds a smoky flavor. You can also steam them for a softer texture. Experiment with different methods to find what you love. Adding protein makes your salad even better. You can toss in black beans or chickpeas. These options boost fiber and keep you full. If you like meat, consider grilled chicken or shrimp. For a vegan option, use tofu or tempeh. These add protein and soak up flavors well. You can marinate them before cooking for even more taste. Enjoy the Full Recipe to discover all the ways you can mix it up! To store leftover salad, place it in an airtight container. This keeps it fresh for up to four days. You can also layer a paper towel in the container to absorb excess moisture. This helps prevent sogginess. For longer freshness, use glass containers. They seal tightly and do not retain odors. If your salad has feta, store it separately to keep flavors bright. The best way to reheat quinoa salad is to warm it gently in a skillet. Use low heat to prevent burning. Stir often to heat evenly. You can also enjoy this salad cold. Cold salads are crisp and refreshing. They are perfect for hot days or as a quick meal. I often serve it both ways for variety. For the Full Recipe, check back at the beginning of the article! Roasted Vegetable Quinoa Salad lasts about 4 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. If you notice any odd smells or changes in texture, it’s best to toss it. Always check before eating leftovers. Yes, you can make this salad ahead of time. I recommend prepping it a day in advance. Just roast the veggies and cook the quinoa. Then, mix them together right before serving. This keeps the flavors fresh and bright. You can also store the dressing separately to avoid sogginess. If you need a substitute for quinoa, try rice or couscous. Both options work well. For a gluten-free choice, use cauliflower rice or millet. These alternatives still provide a nice base and texture. You can add your favorite grains to suit your taste. Yes, this salad is gluten-free! Quinoa is naturally gluten-free, making it a great choice. If you use gluten-free broth and check other ingredients, you can enjoy it worry-free. This makes the salad perfect for those with gluten sensitivities. Roasted Vegetable Quinoa Salad is easy to make and packed with nutrients. We covered vital ingredients, cooking steps, and flavorful tips. You learned about storage and variations to keep the dish fresh and tasty. In summary, this salad is versatile and nutritious. It fits many diets and tastes. Try different veggies or proteins to make it your own. Enjoy the simple joy this dish brings to your table.

Roasted Vegetable Quinoa Salad

Discover the vibrant flavors of a Colorful Roasted Vegetable Quinoa Salad that will brighten up any meal! This delicious and healthy dish combines fluffy quinoa with a medley of roasted veggies like bell peppers and zucchini, tossed with fresh lemon juice and optional feta. Perfect as a main dish or side, it’s ready in just 45 minutes. Click to explore this delightful recipe and bring a burst of color to your table!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, diced

1 red onion, chopped

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Juice of 1 lemon

1/4 cup feta cheese (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, toss the diced bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, paprika, salt, and pepper until well coated.

      Spread the vegetables evenly on a baking sheet and roast in the oven for about 25-30 minutes, or until they are tender and slightly caramelized, stirring occasionally.

        While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let cool slightly.

          In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Squeeze fresh lemon juice over the mixture and toss to combine.

            Gently fold in the chopped parsley and, if desired, sprinkle with feta cheese. Adjust seasoning with more salt and pepper as needed.

              Serve warm or at room temperature.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large bowl or on individual plates, garnished with additional parsley and feta for a colorful and appealing look.