Quinoa Salad with Roasted Vegetables – Nutritious Grain Bowl

Quinoa is a gluten-free grain high in protein and fiber. This salad combines roasted vegetables for a healthy, colorful meal. Suitable for vegetarians, diabetics (low glycemic index), and anyone seeking a nutrient-packed dish.

Ingredients (serves 2–3):

  • 150 g quinoa
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp lemon juice
  • Optional: feta cheese, herbs

Equipment Needed:

  • Saucepan with lid
  • Baking tray
  • Knife and cutting board
  • Mixing bowl
  • Spoon

Time: Prep 15 min | Cook 25 min

Step-by-Step Instructions (20+ Steps):

  1. Preheat oven to 200°C (400°F).
  2. Rinse quinoa under cold water.
  3. Place quinoa in a saucepan, add 300 ml water.
  4. Bring to a boil, then reduce heat to low.
  5. Cover and simmer 15 minutes until water absorbed.
  6. Remove from heat and let stand 5 minutes.
  7. Fluff quinoa with a fork.
  8. Dice bell pepper, zucchini, and carrot.
  9. Toss vegetables with olive oil, salt, and pepper.
  10. Spread vegetables evenly on a baking tray.
  11. Roast in oven 20 minutes, stirring halfway.
  12. Check that vegetables are tender and lightly browned.
  13. Remove from oven and cool slightly.
  14. In a mixing bowl, combine quinoa and roasted vegetables.
  15. Drizzle lemon juice and toss gently.
  16. Optional: crumble feta over salad.
  17. Add fresh herbs for flavor.
  18. Taste and adjust seasoning if needed.
  19. Serve warm or chilled.
  20. Store leftovers in an airtight container for up to 2 days.
  21. Clean baking tray and saucepan after slight cooling.

Beginner Tips:

  • Roast vegetables evenly for best flavor.
  • Rinse quinoa to remove bitterness.
  • Use a fork to fluff quinoa gently.