Introduction

This Gluten-Free Quinoa Salad with Roasted Vegetables is a nutritious and flavorful dish that's perfect for a light lunch or a side dish. Packed with protein-rich quinoa, colorful roasted vegetables, and a zesty dressing, this salad is both satisfying and delicious. Whether you follow a gluten-free diet or simply enjoy wholesome, plant-based meals, this recipe will surely become a favorite in your kitchen. Let's dive into how to make this refreshing and hearty salad.

Ingredients

For the salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 zucchini, sliced
• 1 small eggplant, diced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the red and yellow bell peppers, zucchini, eggplant, and red onion with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through. Remove from the oven and let cool slightly.

Step 2: Cook the Quinoa

1. In a medium saucepan, bring the water or vegetable broth to a boil.
2. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool slightly.

Step 3: Prepare the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.

Step 4: Assemble the Salad

1. In a large bowl, combine the cooked quinoa and roasted vegetables.
2. Drizzle the dressing over the salad and toss gently to coat.
3. Taste and adjust seasoning if needed.
4. Garnish with fresh parsley or cilantro before serving.

Tips and Variations

• Add Protein: Boost the protein content by adding chickpeas, grilled chicken, or tofu.
• Cheese Option: Crumbled feta or goat cheese can add a creamy texture and tangy flavor.
• Nutritional Boost: Sprinkle with toasted nuts or seeds, such as almonds or pumpkin seeds.
• Make it Vegan: Ensure your Dijon mustard and other ingredients are vegan-friendly.

Conclusion

This Gluten-Free Quinoa Salad with Roasted Vegetables is not only delicious but also packed with nutrients and flavors. It's a versatile dish that can be enjoyed warm or cold, making it perfect for meal prep or a quick and healthy lunch. Give this recipe a try and enjoy the wholesome goodness of quinoa and roasted vegetables in every bite.

If you enjoyed this Gluten Free recipe, you can click HERE or HERE to find more recipes that will help you cook your dishes in a simple and fun way.