Ingredients with Measurements:
- 2 large red bell peppers, cut into 1-inch pieces
- 2 large yellow bell peppers, cut into 1-inch pieces
- 2 large zucchini, cut into 1-inch pieces
- 2 large yellow squash, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cooked quinoa
- 2 cups cooked chickpeas
- 2 cups cherry tomatoes, halved
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- 1/2 cup crumbled feta cheese
Special Equipment Needed:
- Baking sheet
- Large bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Place the bell peppers, zucchini, and yellow squash on a baking sheet. Drizzle with the olive oil and sprinkle with the garlic powder, onion powder, oregano, cumin, smoked paprika, salt, and pepper. Toss to coat.
3. Roast in the preheated oven for 20 minutes, stirring once halfway through.
4. Meanwhile, in a large bowl, combine the quinoa, chickpeas, tomatoes, parsley, mint, and dill.
5. In a small bowl, whisk together the lemon juice, olive oil, and pomegranate molasses.
6. Add the roasted vegetables to the bowl with the quinoa and toss to combine.
7. Drizzle the dressing over the salad and toss to coat.
8. Sprinkle with the feta cheese and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 400°F
Serving Size: 4-6
Nutritional Information:
Calories: 474 kcal
Carbohydrates: 53 g
Protein: 14 g
Fat: 22 g
Saturated Fat: 5 g
Cholesterol: 15 mg
Sodium: 571 mg
Potassium: 890 mg
Fiber: 11 g
Sugar: 11 g
Substitutions for Ingredients
- For the bell peppers, you can use any combination of colors.
- For the quinoa, you can use any cooked grain, such as brown rice, farro, or barley.
- For the chickpeas, you can use any cooked beans, such as black beans, white beans, or kidney beans.
- For the feta cheese, you can use crumbled goat cheese or shredded Parmesan cheese.
Variations:
- For a vegan version, omit the feta cheese.
- For a spicier version, add some crushed red pepper flakes to the vegetables before roasting.
- For a Mediterranean twist, add some chopped Kalamata olives to the salad.
Tips and Tricks:
- To save time, you can use pre-cooked quinoa and chickpeas.
- To make the salad more filling, add some cooked chicken or shrimp.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the salad in individual bowls or on a large platter.
Garnishes:
Garnish with additional chopped parsley, mint, and dill, as well as some crumbled feta cheese.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested Side Dishes:
Serve with a side of hummus and warm pita bread.
Troubleshooting Advice:
If the vegetables are not cooked through after 20 minutes, continue roasting for an additional 5 minutes.
Food Safety Advice:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Fattoush is a traditional Middle Eastern salad that is typically made with fresh vegetables and herbs.
Flavor Profiles:
This salad has a bright and fresh flavor with a hint of smokiness from the roasted vegetables.
Serving Suggestions:
Serve as a light lunch or dinner, or as a side dish.
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Region: Lebanese