Ingredients
Salad Base
- 1 cup quinoa Rinsed well
- 2 cups water For cooking quinoa
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 medium zucchini Chopped
- 1 small red onion Chopped
- 1 cup cherry tomatoes
- 1 cucumber diced
- 1/2 cup kalamata olives Sliced
- 1/2 cup feta cheese Crumbled
- 1/4 cup fresh parsley Chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic Minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
Preparation
- Rinse the quinoa under cold water, then cook it with the water according to package directions until fluffy. Let it cool slightly.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the bell peppers, zucchini, red onion, and cherry tomatoes on the baking sheet.
- Drizzle the vegetables with 2 tablespoons olive oil and season with salt and black pepper.
Roasting
- Roast for 22 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
Dressing
- In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, and dried oregano to make the dressing.
Combining
- In a large bowl, combine the cooked quinoa, roasted vegetables, cucumber, olives, feta, and parsley.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
Serving
- Serve right away or chill for 30 minutes before serving for even better flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 5g
Notes
Make sure to rinse the quinoa well to remove any bitterness. Feel free to add or substitute any vegetables you have on hand. For a heartier salad, add cooked chickpeas or beans. You can add avocados for creaminess or roasted sweet potatoes for sweetness. This salad is very flexible!
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