This vibrant salad features quinoa paired with an assortment of roasted vegetables, making it a nutritious and hearty gluten-free option. Perfect for a light lunch or side dish.
Directions
Directions
1
Preheat the oven to 425°F (220°C).
2
In a pot, combine quinoa and water; bring to a boil, then cover and simmer for 15 minutes.
3
On a baking sheet, toss the bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
4
Roast for 20 minutes until tender.
5
Fluff the cooked quinoa with a fork and mix in the roasted vegetables.
6
Drizzle with lemon juice and garnish with fresh parsley before serving.
Quinoa and Roasted Vegetable Salad | WellCooked — Made to Be Shared
Quinoa and Roasted Vegetable Salad
Gluten-Free Feb 10, 2026
Serves4 People
Prepare Time15 min
Cooking Time35 min
Calories320
DifficultyEasy
This vibrant salad features quinoa paired with an assortment of roasted vegetables, making it a nutritious and hearty gluten-free option. Perfect for a light lunch or side dish.
Ingredients
☐1 cup (170 g) quinoa, rinsed
☐2 cups (480 mL) water
☐1 red bell pepper, diced
☐1 zucchini, diced
☐1 cup (150 g) cherry tomatoes
☐2 tbsp (30 mL) olive oil
☐Salt and pepper to taste
☐Juice of 1 lemon
☐Fresh parsley for garnish
Directions
Preheat the oven to 425°F (220°C).
In a pot, combine quinoa and water; bring to a boil, then cover and simmer for 15 minutes.
On a baking sheet, toss the bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
Roast for 20 minutes until tender.
Fluff the cooked quinoa with a fork and mix in the roasted vegetables.
Drizzle with lemon juice and garnish with fresh parsley before serving.
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