Quinoa Salad with Roasted Vegetables

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This quinoa salad with roasted vegetables is a delicious, nutritious, and easy meal prep idea that is perfect for busy weekdays. It's high in fiber, protein, and healthy fats, and it's also vegan and gluten-free. Enjoy!

Ingredients:
  • 1 cup quinoa
  • 2 cups water
  • 2 cups mixed vegetables, diced (e.g. bell peppers, zucchini, eggplant, onion)
  • 1 tbsp. olive oil
  • 1 tsp. dried oregano
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh lemon juice
  • 2 tbsp. olive oil
  • 1 clove garlic, minced
    Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
  3. Place the diced vegetables on a baking sheet and drizzle with olive oil. Season with dried oregano, salt, and black pepper. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and lightly browned.
  4. In a small bowl, whisk together the fresh parsley, lemon juice, olive oil, garlic, salt, and black pepper.
  5. In a large bowl, combine the cooked quinoa and roasted vegetables. Pour the dressing over the top and toss to combine.
  6. Divide the quinoa salad into individual meal prep containers. Allow it to cool, then store in the refrigerator for up to 4 days.