Rainbow Veggie Quinoa Salad
Quinoa and Roasted Vegetable Salad
Rainbow Veggie Quinoa Salad
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 245 kcal | Servings: 4 servings
Ingredients:
• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish
Directions:
- Rinse quinoa thoroughly in a fine-mesh strainer and then combine with vegetable broth in a saucepan.
- Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced bell peppers, zucchini, and eggplant with olive oil, dried oregano, garlic powder, salt, and pepper.
- Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
- In a serving bowl, combine the cooked quinoa and roasted vegetables. Garnish with fresh parsley.