Quinoa Salad with Roasted Vegetables

Name: Quinoa Salad with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Quinoa; 300 g broccoli florets; 150 g red bell pepper; 100 g red onion; 30 ml olive oil; 20 ml balsamic vinegar; 5 g salt; 2 g pepper; 40 g pumpkin seeds

A hearty and nutritious quinoa salad with roasted seasonal vegetables. Perfect for a make-ahead side dish or light meal.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 265
Protein: 9 g
Fat: 11 g
Carbs: 34 g

Ingredients

for 4 servings

Quinoa200 g
broccoli florets300 g
red bell pepper150 g
red onion100 g
olive oil30 ml
balsamic vinegar20 ml
salt5 g
pepper2 g
pumpkin seeds40 g

Method

6 steps

Rinse quinoa and cook in 400ml water until tender, then fluff with a fork.
Preheat oven to 200C. Chop broccoli, bell pepper, and onion into bite-sized pieces.
Toss vegetables with olive oil, salt, and pepper on a baking sheet.
Roast vegetables for 20 minutes until tender and slightly browned.
In a large bowl, combine cooked quinoa and roasted vegetables.
Drizzle with balsamic vinegar and top with pumpkin seeds before serving.