Quinoa & Roasted Vegetable Salad

Vegetarian

Vegan

Gluten Free

+ 3 More

Iron

Enhances blood oxygenation.

Magnesium

Supports muscle health.

Vitamin C

Boosts immune function.

Harness the power of quinoa with this nutrient-dense Quinoa & Roasted Vegetable Salad. Packed with complete protein, iron, and vitamin C, it supports energy, immunity, and overall health in a balanced, nourishing meal.

Preparation Information

Total:

30m

Prep:

20m

Ingredients

1 cup quinoa, rinsed

2 cups water

1 small zucchini, cubed

2 tablespoons olive oil

1/4 cup chopped fresh parsley

1/4 cup crumbled feta cheese (optional, omit for vegan option)

2 tablespoons lemon juice

2 tablespoons pumpkin seeds

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 garlic clove, minced

Nutritional Information

Protein:

75g

Carbs:

30g

Fats:

50g

Kcals:

700

Disclaimer

Iron

Enhances blood oxygenation.

Magnesium

Supports muscle health.

Vitamin C

Boosts immune function.

Method

Preheat the oven

To 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the quinoa

In a medium saucepan, combine the rinsed quinoa and water.
Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
Remove from heat and let it stand for 5 minutes, then fluff with a fork.

Roast the vegetables

Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper on the prepared baking sheet.
Spread in an even layer and roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly charred, stirring halfway through.

Make the dressing

In a small bowl, whisk together lemon juice, garlic,

and 1 tablespoon of olive oil.

Season with salt and pepper to taste.

Combine the salad

In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and parsley.

Drizzle with the dressing and toss to combine.

Finish the dish

Top the salad with crumbled feta cheese (if using) and pumpkin seeds before serving.

Quinoa & Roasted Vegetable Salad

Vegetarian

Vegan

Gluten Free

+ 3 More

Iron

Enhances blood oxygenation.

Magnesium

Supports muscle health.

Vitamin C

Boosts immune function.

Preparation Information

Total:

30m

Prep:

20m

Ingredients

1 cup quinoa, rinsed

2 cups water

1 small zucchini, cubed

2 tablespoons olive oil

1/4 cup chopped fresh parsley

1/4 cup crumbled feta cheese (optional, omit for vegan option)

2 tablespoons lemon juice

2 tablespoons pumpkin seeds

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 garlic clove, minced

Nutritional Information

Protein:

75g

Carbs:

30g

Fats:

50g

Kcals:

700

Disclaimer

Iron

Enhances blood oxygenation.

Magnesium

Supports muscle health.

Vitamin C

Boosts immune function.

Method

Preheat the oven

To 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the quinoa

In a medium saucepan, combine the rinsed quinoa and water.
Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
Remove from heat and let it stand for 5 minutes, then fluff with a fork.

Roast the vegetables

Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper on the prepared baking sheet.
Spread in an even layer and roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly charred, stirring halfway through.

Make the dressing

In a small bowl, whisk together lemon juice, garlic,

and 1 tablespoon of olive oil.

Season with salt and pepper to taste.

Combine the salad

In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and parsley.

Drizzle with the dressing and toss to combine.

Finish the dish

Top the salad with crumbled feta cheese (if using) and pumpkin seeds before serving.

Quinoa & Roasted Vegetable Salad

Vegetarian

Vegan

Gluten Free

+ 3 More

Iron

Enhances blood oxygenation.

Magnesium

Supports muscle health.

Vitamin C

Boosts immune function.

Preparation Information

Total:

30m

Prep:

20m

Ingredients

1 cup quinoa, rinsed

2 cups water

1 small zucchini, cubed

2 tablespoons olive oil

1/4 cup chopped fresh parsley

1/4 cup crumbled feta cheese (optional, omit for vegan option)

2 tablespoons lemon juice

2 tablespoons pumpkin seeds

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 garlic clove, minced

Nutritional Information

Protein:

75g

Carbs:

30g

Fats:

50g

Kcals:

700

Disclaimer

Iron

Enhances blood oxygenation.

Magnesium

Supports muscle health.

Vitamin C

Boosts immune function.

Method

Preheat the oven

To 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the quinoa

In a medium saucepan, combine the rinsed quinoa and water.
Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
Remove from heat and let it stand for 5 minutes, then fluff with a fork.

Roast the vegetables

Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper on the prepared baking sheet.
Spread in an even layer and roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly charred, stirring halfway through.

Make the dressing

In a small bowl, whisk together lemon juice, garlic,

and 1 tablespoon of olive oil.

Season with salt and pepper to taste.

Combine the salad

In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and parsley.

Drizzle with the dressing and toss to combine.

Finish the dish

Top the salad with crumbled feta cheese (if using) and pumpkin seeds before serving.

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