Description
A delicious and healthy quinoa salad packed with roasted vegetables and a zesty lemon herb dressing.
Ingrédients
ÉCHELLE
- 200 g quinoa
- 1 courgette, diced
- 1 poivron rouge, diced
- 1 carotte, diced
- 1 oignon rouge, diced
- 1 petite patate douce, optional
- 2 tbsp huile d’olive
- Sel, to taste
- Poivre, to taste
- Paprika, to taste
- Cumin moulu, to taste
- Quelques feuilles de menthe fraîche ou de coriandre
- 1 poignée de raisins secs ou de graines de grenade, optional
- Le jus d’1 citron
- 4 tbsp huile d’olive pour la vinaigrette
- 1 tsp miel
- 1 tsp moutarde douce
- 1 gousse d’ail râpée
- 1 tbsp persil, menthe ou coriandre hachée
Préparation
- Rinse the quinoa in a sieve to remove its bitterness, then cook in about twice the volume of salted water for 12 to 15 minutes. Drain and let cool.
- Preheat your oven to 200°C. Dice the vegetables. In a large bowl, combine them with olive oil, paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25 to 30 minutes until tender and slightly golden.
- Prepare the dressing by mixing all its ingredients in a bowl. Taste and adjust the salt and pepper.
- Combine the cooked quinoa, roasted vegetables, fresh herbs, and optional raisins or pomegranate seeds in a large bowl. Drizzle with the lemon vinaigrette and toss gently.
- Serve the salad on a decorative plate. Garnish with fresh mint leaves, a drizzle of olive oil, and lemon zest. Pair with warm Moroccan bread or flatbreads.
Notes
Make sure to rinse the quinoa to remove its bitterness. You can also experiment with different spices or add dried fruits for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Mots clés: quinoa salad, roasted vegetables, healthy recipe, vegan option, Mediterranean salad