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94% would make again

Roasted Veggie Quinoa Salad

Tasty Team


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

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

Estimated values based on one serving size.


  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!

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