This gluten-free quinoa salad with roasted vegetables is a nutritious and flavorful dish that's perfect for Sunday food prep. It's packed with protein, vitamins, and fiber, making it a satisfying meal on its own or a delicious side dish.
Ingredients: 1 cup quinoa, rinsed. 2 cups water or vegetable broth. 1 medium sweet potato, peeled and diced. 1 red bell pepper, chopped. 1 yellow bell pepper, chopped. 1 zucchini, sliced. 1 red onion, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. Juice of 1 lemon.
Instructions: Get the oven ready by heating it up to 400F 200C. Toss the red onion, bell pepper, zucchini, and sweet potato with olive oil, salt, and pepper in a large bowl. Place the vegetables on a baking sheet in a single layer. Roast for 25 to 30 minutes, stirring every so often, until the vegetables are soft and lightly browned. While this is going on, rinse the quinoa in cold water and drain it. Wet the pan and add vegetable broth or water. Boil it. Turn down the heat, add the quinoa, cover, and let it simmer for 15 to 20 minutes, or until the water is absorbed and the quinoa is cooked. Mix cooked quinoa and roasted vegetables together in a large bowl. Add lemon juice and fresh parsley and toss. If necessary, change the seasoning. You can serve it hot or cold. Have fun!
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