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Quinoa & Roasted Vegetable Salad

Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 30 mins Rest Time: 30 mins Total Time: 1 hr 15 mins
Servings 4
Best Season Suitable throughout the year
Description

This Tri-Color Quinoa & Roasted Veggie Salad is a vibrant, nutritious dish that's perfect for heart health and diabetes management. Here’s why this recipe is an excellent choice for a healthy lifestyle:

  • Heart-Friendly: Quinoa is a complete protein containing all nine essential amino acids, making it an excellent heart-healthy choice. The tri-colour variety (red, white, and black quinoa) provides a variety of antioxidants and phytonutrients that help reduce inflammation and support cardiovascular health.
  • Diabetic-Friendly: Low Glycemic Index: Quinoa has a low glycemic index, which helps stabilise blood sugar levels. The fibre content in quinoa and vegetables slows down the digestion and absorption of sugar, preventing spikes in blood glucose.
  • Gluten-Free: Quinoa is naturally gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
  • Plant-based protein: Quinoa is a plant-based protein powerhouse, containing all essential amino acids, making it ideal for vegetarians and those looking to increase their protein intake. The quinoa used in this recipe provides 13.2 g protein per 100g
  • Nutrient-rich: Quinoa is packed with important minerals like magnesium, iron, and potassium, which are essential for maintaining healthy heart and muscle function. 
Ingredients
  • 2 medium red bell peppers
  • 1 medium green bell pepper
  • 2 medium zucchini
  • 2 medium carrots
  • 1.5 cups raw quinoa (I have used Absolute Organic Organic Tri-color Quinoa)
  • 75 grams feta cheese or cottage cheese (paneer) (crumbled or cubed)
  • 2 tbsp pumpkin seeds
  • 1 tbsp sesame seeds
  • 2 tbsp cranberries (optional)
  • 1 tbsp olive oil
  • salt to taste
  • black pepper to taste
  • mixed herbs
Instructions
  1. Cook the Quinoa:
    • Rinse the quinoa under water and soak for 30 minutes
    • Add 1 cup of quinoa and 3 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked. You'll notice that the germ, which looks like a tiny white spiral, has separated from the seed. This is a clear sign that the quinoa is cooked.
    • Drain in a colander and rinse with fresh cold water.
  2. Prepare the Vegetables:
    • Preheat the oven to 200°C (400°F).
    • Cut the red and green bell peppers, zucchini, and carrots into bite-sized pieces.
    • Spread the vegetables on a baking sheet, drizzle with olive oil, and sprinkle with salt, black pepper, and mixed herbs.
    • Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelised.
  3. Assemble the Salad:
    • In a large mixing bowl, combine the cooked quinoa, roasted vegetables, crumbled feta or cubed paneer, pumpkin seeds, sesame seeds, and cranberries.
  4. Season and Serve:
    • Combine olive oil, lemon juice, salt and pepper in a jar and mix to make the dressing. Drizzle the dressing over the salad.
    • Adjust seasoning with additional salt, pepper, and herbs if needed.
    • Serve warm or at room temperature.
Keywords: Heart-Healthy Quinoa Recipes, Diabetic-Friendly Salad Ideas, High-Protein Vegetarian Meals, Tri-Color Quinoa Benefits, Healthy Roasted Vegetable Salad
Read it online: https://dietyumm.com/recipe/quinoa-roasted-vegetable-salad/