Roasted Vegetable Salad With Quinoa
Quinoa Roasted Vegetable Salad can be a great option for entertaining vegetarian or vegan guests. Beyond that, it is a nutritious and delicious dish that the whole family will love.
Next we will tell you its nutritional contribution and we will present you the recipe step by step. Finally, we will give you some other ideas so that you can modify the original recipe to your liking!
Roasted Vegetable Salad with Quinoa
The roasted vegetable salad is a dish totally adaptable to the tastes of the whole family. You just have to choose those vegetables that you eat to taste and that’s it! The best? You can enter a million variants to never get bored.
Nutritional contribution
For this vegetable salad we have chosen pumpkin, bell pepper, beets and spinach. Pumpkin stands out for its great contribution of vitamin C (a serving of 200 grams provides 31% of the recommended daily needs) and its low calories.
For its part, the pepper is a source of vitamin B6, A, beta carotene (2,220 μg / 100 g of edible portion) and vitamin C. As a source of fiber, we incorporate beet, also rich in potassium, an essential mineral for proper functioning of the nervous system and muscles.
We have decided to incorporate spinach as it is a source of potassium and iron. In the case of this last mineral, it is the non-heme variety that requires vitamin C (present in spinach, pumpkin and pepper) for its better absorption.
To increase the nutritional value of this salad we add quinoa, a cereal with a high protein value and a high content of essential amino acids, such as glutamic acid, aspartic acid, isoleucine, lysine, phenylalanine, tyrosine and valine.
Finally, we top the salad with a good drizzle of extra virgin olive oil and thus add the benefits of this liquid gold so highly valued in the Mediterranean diet.
How to make roasted vegetable salad
The roasted vegetable salad gives a lot of play, not only because you can vary the vegetables used each time but also because you can serve it hot, warm or cold!
Ingredients
- 200 g pumpkin
- 150 g of beets
- 100 g of pepper
- 200 g of spinach
- 200 g quinoa
- pine nuts (to taste, optional)
- extra virgin olive oil (to taste)
- balsamic vinegar (to taste)
- salt and pepper to taste)
Elaboration
- Preheat the oven to 200ºC.
- Remove the skin from the pumpkin, peel the beets, and clean the spinach and bell pepper. Remember to remove the white part of the pepper and the seeds well to avoid the bitter touch that they can give to your dish.
- Cut the pumpkin and beets into cubes, julienne the bell pepper and chop the spinach.
- Place the vegetables on a tray and season to taste.
- Bathe the vegetables with a good drizzle of extra virgin olive oil and bake for about 20 minutes. Remember to flip the vegetables halfway through cooking. Before removing them from the oven, check with a toothpick that they are well cooked. If not, add 5 more minutes of baking.
- Cook the quinoa following the directions on the package. Drain well to avoid adding water to the salad.
- Prepare the dressing : mix salt, pepper, balsamic vinegar and olive oil to taste in a bowl.
- Combine the roasted vegetables with the quinoa and add the dressing.
- You can top with pine nuts to give the roasted vegetable salad a crisp and different touch.
Ideas for changing the salad
- You can vary the chosen vegetables. For example, try incorporating zucchini, asparagus, tomatoes, leeks, fennel, or eggplant.
- Add green olives or croutons .
- Swap the quinoa for pasta or rice.
- Serve the salad with chicken cubes, to create a meat version.
- How about preparing this salad with prawns? Simply delicious!
- Another good idea is to swap the dressing for a mustard vinaigrette. To prepare it, mix one tablespoon of mustard with one of vinegar and two of extra virgin olive oil.
So now you know, next time you want to eat something healthy and delicious, remember this recipe for Roasted Vegetable Salad with Quinoa! You will see how it does not disappoint you.
