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–+ servings

Roasted Vegetable Quinoa Salad

Diet:
Dairy-free
Egg-free
Nut-free
Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 4 servings
Per portion: 355kcal

Ingredients
 

  • 1 zucchini
  • 1 broccoli (or cauliflower head)
  • 1 sweet potato
  • ½ red onion (can use whole)
  • 1 can chickpeas (rinsed & drained)
  • 2 tbsp. parsley
  • ⅛ cup feta cheese (optional)
  • 1 cup quinoa (uncooked)
  • Warm naan or pita bread

For Veggie Dressing

  • 2 tbsp olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. dried oregano
  • ½ tsp. dijon mustard
  • pinch salt and pepper (about 1/2 a tsp each)
  • 3 garlic cloves (minced)

Instructions

  • Boil 1 cup quinoa + 2 cups water (with a few pinches of salt)
  • Peel and chop sweet potato & place on baking sheet with chopped broccoli (mix with olive oil, salt, and pepper)
  • Chop and place red onion and zucchini on a baking sheet (mix with olive oil, salt and pepper)
  • (if you're making a smaller serving you can place them on, all together)
  • Roast veggies at 425 - 450 F
  • Whish veggie dressing ingredients together in a bowl
  • Add chickpeas, feta, roasted veggies, and dressing to a bowl and lightly fold/mix
  • Add parsley and mix
  • When quinoa finishes, serve with fresh pita/naan bread and enjoy!

Notes

In each serving/prep:
1/4 - 1/2 cup cooked quinoa 
1 - 1 1/2 cup roasted Veggies 
1/4 slice of naan or Pita Bread

Nutrition

Serving: 1 serving | Carb Focused: 1 | Cal: 355 kcal | Carb: 48 g | Protein: 16 g | Fat: 11 g