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Roasted Vegetable & Quinoa Salad


Roasted Vegetable & Quinoa Salad
Roasted Vegetable & Quinoa Salad

A Nutrient-Rich, Diabetic-Friendly Dish Packed with Flavor and Health Benefits


Introduction: Delight in the delicious and nutritious Roasted Vegetable & Quinoa Salad recipe, highlighting the benefits of quinoa and the various nutrients in the roasted vegetables, making this dish a healthy and filling option for people with diabetes. This colorful and versatile salad is a perfect choice for those seeking a tasty and nutrient-dense meal that doesn't compromise their dietary needs.


Ingredients:

  • 1 cup uncooked quinoa

  • 2 cups water or vegetable broth

  • 1 small red onion, chopped

  • 1 bell pepper, chopped

  • 1 zucchini, chopped

  • 1 cup cherry tomatoes, halved

  • 1 cup broccoli florets

  • 2 tbsp olive oil

  • Salt and black pepper, to taste

  • 1/4 cup lemon juice

  • 1/4 cup chopped fresh parsley

  • Optional: crumbled feta cheese or goat cheese

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.

  2. In a medium-sized saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through and the liquid is absorbed. Fluff the cooked quinoa with a fork and set aside.

  3. In a large bowl, combine the chopped red onion, bell pepper, zucchini, cherry tomatoes, and broccoli florets. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper, tossing to coat the vegetables evenly.

  4. Spread the seasoned vegetables out on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred, stirring halfway through the cooking time.

  5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice.

  6. In a large serving bowl, combine the cooked quinoa, roasted vegetables, and chopped fresh parsley. Drizzle with the lemon-olive oil dressing and toss to combine. Adjust seasoning with salt and black pepper, if needed.

  7. Serve the Roasted Vegetable & Quinoa Salad warm or at room temperature, topped with crumbled feta cheese or goat cheese, if desired.

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