Roasted Vegetable Salad With Quinoa
Roasted quinoa vegetable salad is a great option for vegetarians and vegans. It is a nutritious and delicious dish that will appeal to the whole family.
Find out about its nutritional values and recipe. We also advise what can be added to this dish. Enjoy your meal!
Roasted vegetable salad with quinoa
A baked vegetable salad can be easily adapted to the taste of each family member. All you have to do is choose the right vegetables and it’s ready! There are many variants, so it’s hard to get bored with them.
Nutritional values
We chose pumpkin, peppers, spinach and beetroot for our salad. Pumpkin contains a lot of vitamin C (200 grams covers 31% of the daily requirement) and is low in calories.
Peppers are, in turn, a source of vitamins B6, A, beta-carotenes (2,220 μg / 100 g serving) and vitamin C.
Beets, on the other hand, are a source of fiber and potassium, which our muscles and nervous system need for normal functioning.
Spinach, on the other hand, is a vegetable rich in iron and potassium. Moreover, vitamin C contained in spinach, pumpkin and paprika increases the bioavailability of the first mineral.
To increase the nutritional value of the salad, we add quinoa to it, i.e. a cereal with a high content of protein and amino acids such as glutamic acid, aspargine, isoleucine, lysine, phenylalanine, tyrosine and valine.
Season the salad with healthy Mediterranean fat, extra virgin olive oil.
Roasted vegetable salad
A baked vegetable salad gives you unlimited possibilities not only because you can use a variety of vegetables, but also because it can be served hot or cold.
Ingredients
- 200 g of pumpkin
- 150 g of beetroot
- 100 g of paprika
- 200 g of spinach
- 200 g of quinoa
- Pine nuts
- olive oil
- balsamic vinegar
- salt and pepper
Preparation
- First, preheat the oven to 200 ºC.
- Peel the pumpkin and beets, wash the spinach and clean the peppers from seeds that have a bitter aftertaste.
- Dice the pumpkin and beets, and dice the peppers. Chop the spinach.
- Then place the vegetables on a baking sheet and season with salt and pepper to taste.
- Sprinkle with olive oil and bake for 20 minutes. Turn the vegetables over halfway through the cooking time. Before taking them out of the oven, check that they are soft inside. If not, bake for an additional 5 minutes.
- Cook the quinoa according to the instructions on the package. Then drain thoroughly to prevent the salad from becoming watery.
- Prepare the sauce: mix pepper, salt, balsamic vinegar and olive oil.
- Combine the baked vegetables with the sauce.
- Sprinkle with pine nuts to give the salad an original flavor and a little crunch.
Additives
- Choose any vegetables. Also try the version with zucchini, asparagus, tomatoes, leek, fennel or eggplant.
- Add olives or croutons.
- Replace quinoa with rice or pasta.
- Add the chicken to the salad.
- How about trying the shrimp version?
- You can replace the vinaigrette with a mustard sauce . To do this, mix a tablespoon of mustard with one tablespoon of vinegar and two olive oil.
So the next time you feel like eating something delicious, give this Roast Vegetable Salad a try and you won’t be disappointed.
