Vibrant Quinoa Salad with Roasted Vegetables and Chickpeas

Bynews dail

Feb 25, 2025

Quinoa Salad with Roasted Vegetables and ChickpeasIngredients:
1 cup quinoa, rinsed 1 cup vegetable stock or water 1 cup chopped broccoli florets 1 cup sliced carrots 1 cup sliced zucchini 1/2 cup chopped red onion 1/2 cup cooked chickpeas 1/4 cup feta cheese (optional) 1/4 cup crumbled goat cheese (optional) 1/4 cup chopped fresh parsley 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon dried oregano 1/4 teaspoon sea salt 1/4 teaspoon black pepperInstructions:
1.
Preheat oven to 400°F (200°C).
2.
In a medium saucepan, combine quinoa and vegetable stock.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and all liquid has been absorbed.
3.
Meanwhile, in a large bowl, combine broccoli, carrots, zucchini, and red onion.
Drizzle with olive oil, oregano, salt, and pepper.
Toss to coat.
4.
Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
5.
Fluff the quinoa with a fork.
6.
In a large bowl, combine quinoa, roasted vegetables, chickpeas, parsley, feta cheese (if using), goat cheese (if using), lemon juice, and remaining olive oil.
Toss gently to combine.
7.
Serve warm or chilled.
Tips:
For a vegan version, omit the feta and goat cheese.
You can use any vegetables you like in this salad.
Other good options include bell peppers, corn, or tomatoes.
Leftover quinoa salad can be stored in the refrigerator for up to 3 days.

Vibrant Quinoa Salad with Roasted Vegetables and Chickpeas

Bynews dail

By news dail

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