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95% would make again

Roasted Veggie Quinoa Salad

by Betsy Carter and Alexander Robertsfeatured in Lettuce-Free Salads

Ingredients

for 4 servings

  • ½ cup zucchini (75 g), cubed
  • ½ cup sweet potato (100 g), cubed
  • 1 cup cherry tomato (200 g), halved
  • ½ red onion, diced
  • ½ cup corn (85 g), fresh or canned
  • ½ lemon, for juice
  • 4 tablespoons olive oil, divided
  • 1 teaspoon garlic salt, to taste
  • pepper, to taste
  • 4 cups quinoa (680 g), cooked
  • 1 tablespoon apple cider vinegar
  • ¼ cup fresh parsley (10 g), chopped

Nutrition Info

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    Calories 793
    Fat 24g
    Carbs 120g
    Fiber 14g
    Sugar 5g
    Protein 25g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  2. Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
  3. Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
  4. Roast for 15-20 minutes, or until fork tender.
  5. Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
  6. In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
  7. Garnish with parsley.
  8. Enjoy!