Quinoa Spinach Salad with Roasted Vegetables

This nutritious quinoa salad is packed with vibrant roasted vegetables and fresh spinach, making it a perfect dish for a light lunch or dinner. The combination of flavors from the roasted zucchini, red and yellow bell peppers, and the crunch of roasted peanuts adds texture and depth to the salad.

Vibrant Ingredients for a Wholesome Salad

This quinoa salad bursts with color and nutrition, making it an ideal choice for a light meal.

The base of the salad is 1 cup of quinoa, cooked in 2 cups of vegetable broth for added flavor.

The dish features a delightful mix of roasted vegetables, including 1 diced zucchini, 1 diced red bell pepper, and 1 diced yellow bell pepper.

These ingredients not only provide a rainbow of colors but also a variety of textures and tastes.

Fresh Greens and Crunchy Toppings

Incorporating fresh spinach adds a refreshing element to the salad.

The spinach complements the roasted vegetables beautifully, creating a balanced dish.

To enhance the texture, sprinkle roasted peanuts on top, offering a satisfying crunch that contrasts with the softness of the quinoa and veggies.

Simple Preparation Steps

Preparing this salad is straightforward and quick.

Start by preheating your oven to 400°F (200°C) and rinsing the quinoa under cold water.

Combine the quinoa with vegetable broth in a saucepan, bringing it to a boil before reducing the heat to low. Cover and let it simmer until fluffy, which takes about 15 minutes.

Roasting the Vegetables

While the quinoa cooks, focus on the vegetables.

Toss the diced zucchini, red bell pepper, and yellow bell pepper with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, salt, and pepper.

Spread the mixture evenly on a baking sheet and roast for approximately 20 minutes until tender and slightly caramelized.

Bringing It All Together

Once the quinoa and vegetables are ready, combine them in a large bowl.

Add the fresh spinach and roasted peanuts, then drizzle with the juice of 1 lemon for a zesty finish.

Toss everything together gently to ensure even distribution of flavors.

Serving Suggestions

This salad can be enjoyed warm or chilled, making it versatile for any occasion.

Serve it in a rustic bowl, garnished with a lemon wedge for an inviting presentation.

Pair it with a small jar of olive oil on the side for those who prefer an extra drizzle.

Healthy Quinoa Spinach Salad Recipe

This quinoa spinach salad features a colorful mix of roasted zucchini, red and yellow bell peppers, and fresh spinach, all tossed together with roasted peanuts for added crunch. The dish serves 4 and is perfect for meal prep or a healthy side.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups fresh spinach
• 1/4 cup roasted peanuts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lemon

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. Roast the Vegetables: On a baking sheet, toss the diced zucchini, red bell pepper, and yellow bell pepper with olive oil, garlic powder, salt, and pepper. Spread evenly and roast in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
4. Combine Ingredients: In a large bowl, combine the cooked quinoa, roasted vegetables, fresh spinach, and roasted peanuts. Drizzle with lemon juice and toss to combine.
5. Serve: Enjoy the salad warm or chilled. Adjust seasoning if necessary before serving.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 250kcal
• Fat: 10g
• Protein: 8g
• Carbohydrates: 35g