Quinoa & Roasted Vegetable Salad (Serves 4)

November 13, 2024

50 mins

medium

4

This vibrant and nutritious salad combines the earthy flavours of quinoa with the sweetness of roasted vegetables, creating a deliciously wholesome dish. Packed with plant-based protein, fibre, and a variety of vitamins, it’s as satisfying as it is nourishing. The roasted vegetables—seasoned to perfection—bring out their natural sweetness and depth of flavour, perfectly complementing the light, nutty quinoa.

Ideal as a light lunch or a side dish, this salad is versatile enough to enjoy year-round and can easily be customised with your favourite seasonal vegetables. Whether served warm or cold, it’s a delightful addition to any meal, full of taste and texture.

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Ingredients

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	1cup quinoa, rinsed
	2cups water
	1medium red bell pepper, diced
	1medium zucchini, diced
	1medium carrot, diced
	1tbsp olive oil
	1tbsp crumbled feta cheese (optional)
	Salt and pepper to taste
	Fresh parsley, chopped (for garnish)

Nutritional Information

7g Protein

28g Carbohydrates

8g Fat

4g Fibre

210 kcal

Directions

1.

Preheat oven to 200°C (400°F).

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2.

Toss the bell pepper, zucchini, and carrot in olive oil, salt, and pepper, then spread on a baking tray. Roast for 20-25 minutes, stirring halfway.

While vegetables roast, cook the quinoa: In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

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3.

Fluff the cooked quinoa with a fork and mix in roasted vegetables and feta (if using).

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4.

Garnish with chopped parsley before serving.

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