Quinoa Salad Roasted Veggies Lemon (Print Version)
# Ingredients:
01 -
185 g quinoa, uncooked
02 -
1 zucchini, diced (approximately 150 g)
03 -
1 red bell pepper, chopped (120 g)
04 -
1 small red onion, chopped (80 g)
05 -
30 mL olive oil
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Lemon Dressing
08 -
Juice of 1 lemon (30 mL)
09 -
30 mL olive oil
10 -
5 g Dijon mustard
11 -
1 garlic clove, minced
12 -
15 mL honey
# Instructions:
01 -
Preheat oven to 200°C. Toss zucchini, red bell pepper, and red onion with olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
02 -
Rinse quinoa thoroughly under cold running water. Cook according to package directions. Once grains are tender, drain, fluff with a fork, and allow to cool slightly.
03 -
In a bowl, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, and honey until dressing is fully emulsified and aromatic.
04 -
In a large salad bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the prepared lemon dressing and gently toss until all components are coated.
05 -
Serve warm or at room temperature, allowing the fresh lemon flavors to come through.
# Notes:
01 -
Garnish with crumbled feta or toasted pine nuts for added texture and flavor depth.