Salad > Main Salads > Quinoa Salads > Roasted Vegetable Salads

Skyronnes' Roasted Vegetable and Quinoa Salad Recipe

Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup crumbled feta cheese

Special equipment needed:
- Baking sheet
- Large mixing bowl

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. Rinse the quinoa in a fine mesh strainer and place it in a medium saucepan with the water. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.

3. While the quinoa is cooking, place the sliced vegetables on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.

4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.

5. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Add the chopped herbs and crumbled feta cheese. Toss to combine.

6. Serve the salad warm or at room temperature.


- Time:
Preparation time: 10 minutes
- Cooking time: 40-45 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 240
- Fat: 10g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 8g

Substitutions for ingredients:
- Any color bell pepper can be used in place of the red and yellow.
- Other vegetables, such as mushrooms or cherry tomatoes, can be added or substituted.
- Goat cheese or blue cheese can be used in place of the feta.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Drizzle with balsamic glaze for added flavor.
- Add a handful of chopped nuts, such as almonds or walnuts, for crunch.

Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- Use a variety of fresh herbs for maximum flavor.
- Don't overcrowd the vegetables on the baking sheet to ensure even roasting.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the salad in a microwave-safe dish and heat for 1-2 minutes, or until warmed through.

Presentation ideas:
- Serve the salad in a large bowl or on a platter for a beautiful presentation.

Garnishes:
- Sprinkle with additional fresh herbs or crumbled cheese before serving.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve with a side of crusty bread or a simple green salad.

Troubleshooting advice:
- If the quinoa is too dry, add a splash of olive oil or a squeeze of lemon juice to moisten it.

Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and roasting.

Food history:
- Quinoa is an ancient grain that has been cultivated in the Andes region of South America for thousands of years.

Flavor profiles:
- This salad is fresh and flavorful, with a mix of roasted vegetables and herbs.

Serving suggestions:
- Serve this salad as a main dish for a light lunch or dinner, or as a side dish for a larger meal.

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Taste: Savory, Tangy, Herbal, Nutty, Earthy