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Roasted Vegetable Quinoa Salad
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork and set aside.
- In a large bowl, toss the diced red bell pepper, yellow bell pepper, zucchini, and sliced red onion with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, and salt and pepper to taste.
- Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- In a large serving bowl, combine the cooked quinoa and roasted vegetables. Toss to mix well.
- Garnish the salad with chopped fresh parsley and crumbled feta cheese before serving.
- Serve the roasted vegetable quinoa salad warm or at room temperature. Enjoy!
Roasted Vegetable Quinoa Salad has a rich history dating back to ancient Inca civilization, where quinoa was a staple. This dish gained popularity in the 21st century as a nutritious and flavorful option for health-conscious diners. Chefs like Yotam Ottolenghi and Jamie Oliver have popularized their own versions, incorporating a variety of roasted vegetables such as bell peppers, zucchini, and cherry tomatoes. The dish has become a favorite in Mediterranean and health-focused restaurants, with variations including feta cheese, olives, and a tangy vinaigrette. The best versions of this dish can be found in farm-to-table restaurants that prioritize fresh, seasonal produce. The key to a successful Roasted Vegetable Quinoa Salad lies in perfectly cooked quinoa, well-seasoned roasted vegetables, and a balanced dressing that complements the earthy flavors.
40 min
4
320 calories
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