Healthy and Delicious Quinoa Salad with Roasted Vegetables Recipe - 356 Cal, 10g Protein
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
Instructions:
- Preheat your oven to 400°F.
- Rinse the quinoa and place it in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the water has been absorbed.
- In a large bowl, mix together the diced red bell pepper, yellow bell pepper, zucchini, eggplant, and red onion with 2 tablespoons of olive oil. Season with salt and pepper to taste.
- Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly charred.
- In a large serving bowl, combine the cooked quinoa with the roasted vegetables, chopped parsley, and lemon juice. Stir to combine.
Serve warm or at room temperature.
Nutrition Facts (per serving, assuming 4 servings):
Calories: 356
Fat: 17g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 58mg
Carbohydrates: 44g
Fiber: 10g
Sugar: 6g
Protein: 10g
This recipe is high in fiber, antioxidants, and essential vitamins and minerals, making it a nutritious and satisfying meal option. Enjoy!