Description
A nutritious quinoa salad with roasted vegetables.
Ingrédients
L'échelle
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
- 2 tablespoons lemon juice
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, toss chopped vegetables with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20-25 minutes.
- Fluff quinoa with a fork and let it cool.
- Mix cooled quinoa with roasted vegetables.
- Add lemon juice and feta cheese, if using.
- Garnish with parsley and serve.
Notes
- Store leftovers in the refrigerator.
- This salad can be served warm or cold.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Salad
- Méthode: Roasting and boiling
- Cuisine: Mediterranean
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 250
- Sucre: 3g
- De Sodium: 150mg
- La graisse: 10g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 5g
- La protéine: 8g
- Le taux de cholestérol: 5mg
Mots-clés: quinoa salad with roasted vegetables