Quinoa Salad with Roasted Vegetables and Chickpeas
This vegan quinoa salad is a delicious and healthy dish that is easy to make. Roasted vegetables and chickpeas are combined with quinoa and a tangy lemon dressing for a flavorful and nutritious meal. The recipe can be customized with different vegetables and toppings.
Ingredients
- 1 cup quinoa
- 1 3/4 cups water
- 1 can chickpeas, drained and rinsed
- 2 cups mixed vegetables (such as cherry tomatoes, bell peppers, zucchini, and eggplant)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- Juice of 1/2 lemon
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Instructions
- Preheat the oven to 400°F.
- Rinse the quinoa thoroughly and add it to a pot with the water. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
- While the quinoa is cooking, chop the mixed vegetables into bite-sized pieces and place them on a baking sheet lined with parchment paper.
- Drizzle the vegetables with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
- In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chickpeas.
- Squeeze the lemon juice over the salad and toss to combine.
- Add the chopped parsley and mint, and toss again.