Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Roasted Veggie Quinoa Salad

by Betsy Carter and Alexander Roberts featured in Lettuce-Free Salads

Ingredients

for 4 servings

  • ½ cup
    zucchini, cubed (75 g)
  • ½ cup
    sweet potato, cubed (100 g)
  • 1 cup
    cherry tomato, halved (200 g)
  • ½ red onion, diced
  • ½ cup
    corn, fresh or canned (85 g)
  • ½ lemon, for juice
  • 4 tablespoons
    olive oil, divided
  • 1 teaspoon
    garlic salt, to taste
  • pepper, to taste
  • 4 cups
    quinoa, cooked (680 g)
  • 1 tablespoon
    apple cider vinegar
  • ¼ cup
    fresh parsley, chopped (10 g)
    Calories 793
    Fat 24g
    Carbs 120g
    Fiber 14g
    Sugar 5g
    Protein 25g

Estimated values based on one serving size.

Advertisement

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!
 

Advertisement

Advertisement

Advertisement

More like this