Description
A simple and wholesome roast vegetable salad with quinoa, packed with flavor and nutrients. Perfect for a light yet satisfying meal.
Ingredients
- 2 sweet peppers
- 1 courgette
- 1 small sweet potato
- 1 cup quinoa (cooked)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Instructions
- Cut the sweet peppers into chunks, slice the courgette, and peel and dice the sweet potato.
- Toss the vegetables with olive oil and roast until tender and lightly browned.
- Place the cooked quinoa in a serving bowl and add the roasted vegetables.
- Drizzle with balsamic vinegar, mix gently, and serve.
Notes
- Add feta or chickpeas for extra protein if desired.
- Serve warm or chilled depending on preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
