Quinoa & Roasted Vegetable Salad
Salade de quinoa et légumes rôtis
30 min · Easy · 380 kcal per serving
Ingredients
For one serving.
- Quinoa(Quinoa)100 g
- Bell pepper(Poivron)1
- Zucchini(Courgette)1
- Cherry tomatoes(Tomates cerises)100 g
- Olive oil(Huile d'olive)2 tbsp
- Lemon(Citron)1
Preparation
Step by step, from pantry to plate.
Rinse the quinoa under cold water, then cook it in a saucepan with twice its volume of water until tender and the water is absorbed, about 12 to 15 minutes.
While the quinoa cooks, preheat the oven to 220°C and line a baking tray with parchment paper if needed.
Cut the bell pepper and zucchini into bite sized pieces, then halve the cherry tomatoes.
Toss the vegetables with olive oil, a pinch of salt, and a little pepper, then spread them on the tray in a single layer.
Roast for 15 to 18 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
Transfer the cooked quinoa to a large bowl, add the roasted vegetables, and mix gently.
Add the lemon juice over the salad, taste, and adjust with a little more salt and pepper if needed.
Good to know
Let the quinoa rest covered for 5 minutes after cooking, then fluff it with a fork for a lighter texture.
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