Roasted Vegetable Quinoa Salad
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A simple and healthy salad that is great warm or cold! Makes the perfect lunch on the go
Ingredients
  • 1½ cups cooked quinoa (about ¾ cup uncooked)
  • 1 14 oz. can chickpeas, cooked and drained
  • 1 zucchini, diced small
  • 1 red bell pepper, diced small
  • ½ a red onion, diced small
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon dried basil
  • ½ teaspoon oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • generous pinch of black pepper
  • 2 tablespoons chopped fresh parsley (optional)
  • Additional tablespoon of olive oil (optional)
  • 2 teaspoons of fresh lemon juice, about ¼ of a lemon (optional)
Instructions
  1. Cook quinoa according to package directions. I like to salt the water for a more flavourful outcome.
  2. While quinoa is cooking, preheat oven to 400 degrees fahrenheit and line a large baking sheet with parchment paper.
  3. Drain and rinse chickpeas and add them to a large mixing bowl. Chop all vegetables and add them to the bowl as well.
  4. Add 1 tablespoon olive oil and the seasonings (salt, basil, oregano, onion powder, garlic powder, and pinch of pepper) to the bowl with the veggies and toss until evenly coated. Pour onto the lined baking sheet and bake for 20 minutes.
  5. Once the veggies and quinoa are done, combine them in a serving dish, add fresh parsley, lemon juice and additional olive oil if desired. Season to taste with salt and pepper, and serve warm.
Notes
The leftovers make a great on-the-go lunch as this also tastes great cold or at room temperature.
Feel free to substitute other vegetables such as mushrooms, broccoli, or asparagus, however this may affect cooking time.
Recipe by Insightful Bite at https://www.insightfulbite.com/roasted-vegetable-quinoa-salad/