Roasted Vegetable Quinoa Salad
by: claire cary
This roasted vegetable quinoa salad is the perfect salad recipe to have on your Fall/Winter rotation. It's packed with flavor, great for meal prep and a great way to use up the veggies in your fridge!
Ingredients
Base
- 1 cup uncooked quinoa
- 1 pint cherry tomatoes
- 1 zucchini
- 1 15 ounce can chickpeas
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 small red onion
- 1 tablespoon olive oil
- salt and pepper several cracks each
The rest
- ¼ cup fresh basil chopped
- ¼ cup parsley chopped
- ½ cup feta
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- ½ teaspoon each, salt and pepper
- 1 teaspoon minced garlic
- ½ teaspoon Italian seasoning
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Cook the quinoa according to these instructions. Set aside.
- Chop your zucchini, bell peppers and red onion (I keep the tomatoes whole) and add them all to a baking sheet lined with parchment paper. Drain and rinse the chickpeas and add to the baking sheet.
- Drizzle with the olive oil and add a few cracks or a generous sprinkle of salt and pepper. Roast for 30 minutes or until the veggies are softened and begin to brown slightly.
- In a small dish or glass, whisk together all ingredients for the dressing.
- Combine the quinoa and veggies, add in the herbs and feta. Toss with half the dressing. Add more dressing as desired or keep for serving. Enjoy!
Serving: 1cup / Calories: 303kcal / Carbohydrates: 38g / Protein: 11g / Fat: 12g / Saturated Fat: 3g / Polyunsaturated Fat: 2g / Monounsaturated Fat: 6g / Cholesterol: 11mg / Sodium: 159mg / Potassium: 529mg / Fiber: 7g / Sugar: 6g / Vitamin A: 1435IU / Vitamin C: 89mg / Calcium: 101mg / Iron: 3mg
