A vibrant and nutritious salad, perfect for a light and satisfying meal, rich in plant-based protein and fiber.
Ingredients:
1 cup quinoa, rinsed and drained
2 cups water or vegetable broth
1 small head of broccoli, cut into florets
1 medium zucchini, diced
1 red bell pepper, cut into strips
1 small red onion, sliced
1 medium carrot, sliced
2 tablespoons extra-virgin olive oil
Salt and black pepper, to taste
For the Citrus Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey or maple syrup
1 clove garlic, minced
Salt and black pepper, to taste
Fresh chopped parsley, to garnish
Directions:
- Prepare the Quinoa: In a saucepan, combine the quinoa and water (or broth). Bring
to a boil, reduce heat, cover, and simmer for 15 minutes, or until all the water
is absorbed and the quinoa is tender. Fluff with a fork and set aside. - Roast the Vegetables: Preheat the oven to 400°F (200°C). In a large baking dish, toss
the broccoli, zucchini, bell pepper, red onion, and carrot with 2 tablespoons
of olive oil, salt, and pepper. Roast for 20-25 minutes, or until the vegetables are
tender and lightly browned. - Prepare the Citrus Dressing: In a small bowl, combine the olive oil, lemon juice, honey (or maple syrup), minced garlic, salt, and pepper. Stir well until
emulsified. - Assemble the Salad: In a large bowl, combine the cooked quinoa and roasted
vegetables. Drizzle with the citrus dressing and toss gently. Finish with
chopped fresh parsley.
Nutritional Information (Estimated per serving):
Calories: 350-400 kcal
Protein: 12-15g
Carbohydrates: 45-50g
Fiber: 8-10g
Fats: 15-20g (mostly healthy fats from olive oil and quinoa)
