Zesty Quinoa Salad with Roasted Vegetables
This is a healthy, refreshing zesty quinoa salad recipe that’s vibrant and filling!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 2 people 1x
- Category: Main, Salad
- Cuisine: Vegetarian
Scale
Ingredients
- 1/2 green bell pepper (sliced on the bias)
- 1 zucchini (sliced on the bias)
- 1 stalk celery (sliced on the bias)
- 12 cherry tomatoes
- 4 leaves basil (shredded)
- 2 cups cooked quinoa
For the dressing:
- 10 cherry tomatoes
- 1 teaspoon capers
- 1/4 cup extra virgin olive oil
- 1 basil leaf
- 1 teaspoon white wine vinegar
- 3 black olives (kalamata preferably)
- 1 jalapeno (finely chopped)
Instructions
- Preheat oven to 385Fº.
- In a sheet tray covered with aluminum foil, put the sliced vegetables and bake for 10 minutes.
- Turn the oven to broil and broil for 8 minutes, until the vegetables are slightly charred.
- Using two shallow bowls or plates, divide the ingredients evenly starting with the quinoa and top with vegetables.
- Pour dressing on top with shredded basil and drizzle with a little olive oil. Serve immediately.
For the dressing:
- Put all the ingredients in a blender and mix until smooth.
Find it online: https://pickledplum.com/quinoa-salad-vegetables-recipe/
