Quinoa and Roasted Vegetable Salad

This simple but satisfying salad is a great way to get your daily dose of vegetables. The quinoa provides a hearty base, while the roasted vegetables add sweetness, color, and a touch of smokiness. The whole thing comes together in just over 30 minutes, making it a perfect weeknight meal.

Quinoa and roasted vegetable salad is a dish with a long and storied history. The first known recipes for quinoa salads date back to the Incan Empire, where quinoa was a staple food. These early salads were typically made with simple ingredients like quinoa, vegetables, and herbs. Over time, the salad evolved as it spread to other parts of the world, and today there are countless variations on the classic recipe.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1/2 cup red onion, diced

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss vegetables with olive oil and spread on a baking sheet.
3. Roast for 20-25 minutes, or until tender.
4. While vegetables are roasting, cook quinoa according to package directions.
5. Once quinoa is cooked, fluff with a fork and add to a large bowl.
6. Add roasted vegetables to the bowl and stir to combine.
7. Season with salt and pepper to taste.
8. Serve warm or cold.

Why It Works

• The combination of quinoa and roasted vegetables provides a balance of textures and flavors.
• Roasting the vegetables intensifies their sweetness and flavor.
• The salad is easy to make and can be served warm or cold.
• It's a healthy and satisfying meal that's perfect for a light lunch or dinner.