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.
- 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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- In a large bowl, mix together the cooked quinoa, roasted vegetables, arugula, parsley, cilantro, mint, walnuts, and cranberries.
- Drizzle the salad with lemon juice and toss well.
- 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.
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