Deliciously Healthy: Vegan Quinoa and Roasted Veggie Salad Recipe
Are you looking for a nutritious, hearty salad that’s not only easy to make but also bursting with flavor and texture? Look no further! Our Vegan Quinoa and Roasted Veggie Salad is the answer. This delightful dish combines the goodness of quinoa with a variety of roasted vegetables, all dressed in a simple homemade dressing. It’s perfect for a wholesome lunch, a side dish, or even as a main meal for those trying to eat more plants. Let’s dive into how to bring this nutritious delight to your table.
Ingredients You’ll Need:
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Quinoa: 1 cup of quinoa will serve as a fantastic base for our salad. It’s a complete protein and packed with fiber.
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Vegetables for Roasting: Think colorful and crunchy. Bell peppers, zucchini, broccoli, and red onions are fantastic choices. Feel free to pick your favorites or whatever is in season.
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Olive Oil: A couple of tablespoons for roasting the veggies and a bit more for the dressing.
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Seasonings for Veggies: Salt, pepper, and any other seasonings you love. Garlic powder and smoked paprika work wonders here.
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For the Dressing:
- Olive oil (about 3 tablespoons)
- Lemon juice (from one large lemon)
- Dijon mustard (1 teaspoon)
- Maple syrup or agave nectar (1 teaspoon for a hint of sweetness)
- Salt and pepper to taste
Preparing the Quinoa:
- Rinse your quinoa under cold water to remove its natural coating, saponin, which can taste a bit bitter.
- In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed all the water.
- Remove the pot from the heat and let it sit covered for 5 minutes. Then, fluff it with a fork. Set aside.
Roasting the Veggies:
- Preheat your oven to 400°F (200°C).
- Chop your chosen veggies into bite-sized pieces and place them on a baking sheet.
- Drizzle with olive oil and sprinkle with your chosen seasonings. Toss everything well to ensure the veggies are evenly coated.
- Spread the veggies out in a single layer on the baking sheet. Roast for about 20-25 minutes, or until they are tender and have some nice brown edges. Midway through the roasting time, give them a stir for even cooking.
Preparing the Dressing:
While the veggies are roasting, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or agave, salt, and pepper in a small bowl. Adjust the taste as needed. The dressing should have a nice balance of zesty and sweet.
Assembling the Salad:
- In a large bowl, combine the cooked quinoa and roasted veggies.
- Drizzle the dressing over the top, and gently toss everything together until well combined.
- Taste and adjust the seasonings if necessary. Maybe a little more salt? A squeeze of lemon? It’s all up to your taste buds.
Serve and Enjoy!
Serve your Vegan Quinoa and Roasted Veggie Salad as is, or feel free to add some extras like chopped nuts for crunch, avocado for creaminess, or even some fresh herbs like parsley or cilantro for a pop of freshness. This salad is versatile, so you can make it your own!
Why You’ll Love This Salad:
- Nutrition: Quinoa is a powerhouse of nutrients, and when combined with a variety of vegetables, you’re getting a wide range of vitamins, minerals, and fiber.
- Flavor: Roasting the veggies brings out their natural sweetness, creating a delicious contrast with the bright, tangy dressing.
- Versatility: This salad is perfect for meal prep! It keeps well in the fridge, and you can enjoy it cold or at room temperature.
Embracing a plant-based diet doesn’t mean you have to sacrifice flavor or satisfaction. This Vegan Quinoa and Roasted Veggie Salad is a testament to how delightful and fulfilling vegan meals can be. So, next time you’re in need of a nutritious, delicious, and easy-to-make meal, remember this recipe. It’s sure to satisfy your stomach and your soul. Happy cooking!