Roasted Vegetable and Quinoa Salad
This roasted vegetable and quinoa salad is a flavorful and healthy dish that's perfect for a light lunch or dinner. The quinoa provides a hearty base, while the roasted vegetables add sweetness and a touch of smokiness. The fresh cilantro adds a bright and herbaceous flavor, and the lemon-tahini dressing ties everything together. This salad is also a great way to use up any leftover roasted vegetables you may have on hand.
The inspiration for this recipe came to me one day when I was cleaning out my refrigerator. I had a bunch of leftover roasted vegetables from a previous meal, and I wanted to find a way to use them up. I also had some leftover quinoa, so I decided to combine the two ingredients and see what would happen. The result was this delicious and versatile salad that can be enjoyed as a main course or a side dish. I've also found that it's a great way to get my kids to eat their vegetables.
Roasted Vegetable and Quinoa Salad Roasted Vegetable and Quinoa Salad Roasted Vegetable and Quinoa Salad Roasted Vegetable and Quinoa Salad
Prep time: 15 | Cook time: 40 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1/4 cup chopped fresh cilantro
Instructions
  1. Rinse the quinoa in a fine-mesh sieve.
  2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
  4. While the quinoa is cooking, preheat oven to 425 degrees F (220 degrees C).
  5. Toss the chopped vegetables with olive oil and spread them on a baking sheet.
  6. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.
  7. Fluff the quinoa with a fork and add the roasted vegetables and cilantro.
  8. Season with salt and pepper to taste.
Why It Works
  • The combination of quinoa and roasted vegetables provides a balance of textures and flavors.
  • The lemon-tahini dressing adds a bright and tangy flavor that complements the sweetness of the roasted vegetables.
  • The fresh cilantro adds a touch of freshness and brightness to the salad.
  • This salad is a great way to use up leftover roasted vegetables and quinoa.
  • It's a healthy and versatile dish that can be enjoyed as a main course or a side dish.