Looking for a healthy and delicious salad recipe that is easy to make? Look no further than this roasted vegetable and quinoa salad with lemon vinaigrette! Packed with flavor and nutrition, this salad is perfect for a quick lunch or a light dinner.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
To begin, preheat your oven to 425°F. Toss the chopped onion, bell peppers, zucchini, and yellow squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and lightly browned.
While the vegetables are roasting, cook the quinoa. Rinse the quinoa in a fine-mesh strainer and then combine it with the vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the quinoa is tender and the broth has been absorbed.
Once the vegetables and quinoa are cooked, combine them in a large bowl. Add the halved cherry tomatoes and chopped parsley and toss everything together.
Lemon Vinaigrette:
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper, to taste
To make the lemon vinaigrette, whisk together the lemon juice, honey, and mustard in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until the dressing is emulsified. Season with salt and pepper to taste.
Pour the lemon vinaigrette over the roasted vegetable and quinoa salad and toss everything together until well coated. Serve immediately or store in the refrigerator for up to 3 days.
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