Today Best Recipe
Quinoa Salad with Roasted Vegetables.
Ingredients:
For the salad:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup crumbled feta cheese (optional)
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Rinse the quinoa thoroughly under cold water. In a saucepan, bring the quinoa and water (or vegetable broth) to a boil. Reduce heat, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it cool.
3. In a mixing bowl, combine the diced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and toss to coat the vegetables evenly. Spread the vegetables on the prepared baking sheet in a single layer.
4. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred. Remove from the oven and let them cool.
5. In a large salad bowl, combine the cooked quinoa, roasted vegetables, chopped parsley, mint leaves, and crumbled feta cheese (if using).
6. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
7. Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined.
8. Taste and adjust the seasoning if needed. You can also add more lemon juice or olive oil if desired.
Serving:
Serve the quinoa salad with roasted vegetables immediately or refrigerate for a few hours to let the flavors meld together. It makes a fantastic side dish or a light and nutritious main course. Enjoy!
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