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Quinoa, a pseudocereal native to the Andes, has gained worldwide popularity due to its high nutritional value and versatility in the kitchen. Combined with roasted vegetables, it becomes a fresh and nutritious salad, ideal for those seeking healthy options without sacrificing flavor.
Ingredients
For the salad:
- 1 cup of quinoa.
- 2 cups of water or vegetable broth.
- 1 red bell pepper, diced.
- 1 yellow bell pepper, diced.
- 1 medium zucchini, sliced.
- 1 small eggplant, diced.
- 1 red onion, sliced.
- 2 carrots, sliced.
- 2 tablespoons of extra virgin olive oil.
- Salt and pepper to taste.
- Fresh basil leaves for garnish.
- You can add other seasonal vegetables.
For the vinaigrette:
- 3 tablespoons of extra virgin olive oil.
- 2 tablespoons of balsamic vinegar.
- 1 teaspoon of Dijon mustard.
- 1 garlic clove, finely chopped.
- Salt and pepper to taste.
Preparation
1. Cooking the quinoa:
- Rinse the quinoa under cold water using a fine-mesh strainer to remove its natural bitter taste.
- In a medium saucepan, bring the 2 cups of water or vegetable broth to a boil.
- Add the rinsed quinoa, reduce the heat to low, cover the saucepan, and cook for 15 minutes or until the quinoa has absorbed all the liquid and is tender.
- Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Let it cool.
2. Roasting the vegetables:
- Preheat the oven to 200°C (392°F).
- On a baking sheet, place the bell peppers, zucchini, eggplant, onion, and carrots.
- Drizzle with the 2 tablespoons of olive oil, and season with salt and pepper to taste. Mix well to ensure all vegetables are evenly coated.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly golden.
- Remove from the oven and let them cool.
3. Preparing the vinaigrette:
- In a small bowl, mix the olive oil, balsamic vinegar, Dijon mustard, and chopped garlic.
- Whisk with a fork or small whisk until the mixture emulsifies.
- Season with salt and pepper to taste.
4. Assembling the salad:
- In a large bowl, combine the cooked quinoa and roasted vegetables.
- Pour the vinaigrette over the mixture and gently toss to ensure all ingredients are coated with the dressing.
- Garnish with fresh basil leaves before serving.
Additional Tips
- Variations: You can add other seasonal vegetables like asparagus, mushrooms, or cherry tomatoes to diversify flavors and textures.
- Additional proteins: For a more substantial salad, incorporate cooked chickpeas, crumbled feta cheese, or toasted nuts.
- Storage: This salad keeps well in the refrigerator for up to 3 days. It’s ideal for preparing in advance and taking to work or enjoying at a picnic.
The Quinoa Salad with Roasted Vegetables is a versatile option that can be served as a light main dish or as a side. Its combination of flavors and nutrients makes it a perfect choice for those seeking a balanced and delicious diet.