Looking for a healthy and flavorful dish to add to your meal rotation? This vegan quinoa salad with roasted vegetables is a perfect option. Packed with plant-based protein, fibre, and a variety of nutrients, this salad is a delicious and nutritious choice for any time of day. The recipe is easy to make and can be enjoyed warm or cold, making it a great option for meal prep or a quick and satisfying meal on the go.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper
• 2 cups arugula
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 1 lemon, juiced

Directions

1. Preheat the oven to 400°F (200°C).
2. Rinse quinoa and add it to a saucepan with vegetable broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the water is absorbed.
3. In a large bowl, toss the bell peppers, zucchini, and onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. In a large bowl, mix together the cooked quinoa, roasted vegetables, arugula, parsley, cilantro, mint, walnuts, and cranberries.
5. Drizzle the salad with lemon juice and toss well.
6. Serve warm or cold.

This vegan quinoa salad is high in protein, fibre, and vitamins, and is perfect for a healthy and satisfying meal.

Janice Myers is a passionate advocate for healthy food, with a focus on nourishing and delicious recipes that promote overall wellness.