Om Bla Bla

Vegan roasted vegetable quinoa salad Recipe

Name: Vegan roasted vegetable quinoa salad Recipe
Prep time: 10 min
Total time: 60 min
Ingredients: 1 cup uncooked quinoa; 2 cups water or vegetable broth; 1 large red bell pepper, diced; 1 large yellow bell pepper, diced; 1 medium zucchini, diced; 1 medium yellow squash, diced; 1 small red onion, diced; 3 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; Salt and pepper to taste; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; Juice of 1 lemon

Cuisine Diet Gluten-free Gluten-free Vegan Vegan Vegetarian

How to make Vegan roasted vegetable quinoa salad ?

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serve: 4-6

Ingredients for Vegan roasted vegetable quinoa salad Recipe

#	Ingredients
1.	1 cup uncooked quinoa
2.	2 cups water or vegetable broth
3.	1 large red bell pepper, diced
4.	1 large yellow bell pepper, diced
5.	1 medium zucchini, diced
6.	1 medium yellow squash, diced
7.	1 small red onion, diced
8.	3 cloves garlic, minced
9.	3 tablespoons olive oil
10.	1 teaspoon dried oregano
11.	1/2 teaspoon dried thyme
12.	Salt and pepper to taste
13.	1/4 cup chopped fresh parsley
14.	1/4 cup chopped fresh basil
15.	Juice of 1 lemon

Steps of Vegan roasted vegetable quinoa salad Recipe

#	Steps
1.	Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2.	Rinse the quinoa in cold water and drain well.
3.	In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
4.	In a large bowl, combine the diced red and yellow bell peppers, zucchini, yellow squash, red onion, and garlic. Drizzle with olive oil and toss to coat.
5.	Add the dried oregano, dried thyme, salt, and pepper, and toss to coat evenly.
6.	Spread the vegetables out in a single layer on the prepared baking sheet.
7.	Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and golden brown.
8.	In a large bowl, combine the cooked quinoa and roasted vegetables. Add the chopped parsley, chopped basil, and lemon juice. Toss to combine.
9.	Taste and adjust seasoning as needed.
10.	Serve warm or at room temperature.

Tips:

Feel free to experiment with other roasted vegetables, such as eggplant, cherry tomatoes, or sweet potatoes.
You can also add some crumbled vegan feta cheese or nutritional yeast for extra flavor and texture.
This salad makes a great lunch or dinner option and can be paired with some crusty bread or served over a bed of greens.

That's it! Enjoy your vegan roasted vegetable quinoa salad.