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  • Writer's pictureUVSU Nutrition

Quinoa Salad with Roasted Vegetables


Ingredients:

  • 1 cup quinoa

  • 2 cups vegetable broth

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 small eggplant, diced

  • 1 small zucchini, diced

  • 1 small red onion, diced

  • 3 cloves of garlic, minced

  • 2 tbsp olive oil

  • Salt and pepper

  • 1/4 cup chopped fresh parsley

  • 2 tbsp red wine vinegar

  • 2 tbsp lemon juice

  • 2 tbsp Dijon mustard

  • 2 tbsp honey

Directions:

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Rinse quinoa in a fine-mesh strainer and place in a saucepan with vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until the quinoa is tender and the broth has been absorbed. Fluff with a fork and set aside to cool.

  3. While the quinoa cooks, place the diced bell peppers, eggplant, zucchini, red onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.

  4. In a small bowl, whisk together parsley, red wine vinegar, lemon juice, Dijon mustard, and honey. Drizzle over the cooled quinoa and toss to combine.

  5. Add the roasted vegetables to the quinoa and toss again. Season with additional salt and pepper to taste.

  6. Serve the salad chilled or at room temperature, garnished with additional parsley if desired.

This quinoa salad is a great source of healthy carbs, fibre, and protein, and is perfect as a main course or as a side dish. The roasted vegetables add a nice touch of sweetness and smokiness to the dish, and the dressing is tangy and flavourful.

You can always add or subtract any vegetables based on your preference.




This recipe for Vegetable Quinoa Salad is a good source of several micronutrients, including:

  • Quinoa: protein, dietary fibre, B vitamins, and several minerals such as manganese, magnesium, and phosphorus

  • Vegetable Broth: minerals and electrolytes, depending on the ingredients used

  • Red and Yellow Bell Pepper: Vitamin C and antioxidants

  • Eggplant: fibre, Vitamin K and B1

  • Zucchini: Vitamin C, Vitamin A and Manganese

  • Red onion: Vitamin C and antioxidants

  • Garlic: Vitamin C, B6 and Manganese

  • Olive Oil: monounsaturated fats, vitamin E and antioxidants

  • Salt and Pepper: provide flavour and don't contribute to the micronutrient content of the dish

  • Parsley: Vitamin K, Vitamin C and antioxidants

  • Red Wine Vinegar: antioxidants

  • Lemon Juice: Vitamin C

  • Dijon Mustard: source of manganese, omega 3 fatty acids, and zinc.

  • Honey: carbohydrates, antioxidants and minerals like Iron, Calcium, Zinc and Potassium


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