Fluffy quinoa with roasted cherry tomatoes, green beans, red pepper, and zucchini, seasoned with thyme, basil, and lemon. A healthy French-style spring salad.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 4 servingsDifficulty: Easy

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This herb-roasted vegetable quinoa salad pairs fresh seasonal vegetables with fragrant thyme and basil, all built on a base of protein-rich quinoa. Healthy, filling, and refreshing, it works for lunch or a light spring dinner.

Ingredients

  • 1 cup quinoa
  • 200 g (7 oz) cherry tomatoes, halved
  • 100 g (3.5 oz) green beans
  • 1 red bell pepper, cut into chunks
  • 1 zucchini, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh basil, chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the cherry tomatoes, green beans, red pepper, and zucchini with the olive oil, thyme, basil, salt, and pepper. Spread on the baking sheet.
  3. Roast for about 20 minutes, until the vegetables are tender and lightly browned.
  4. Meanwhile, put the quinoa in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the water is absorbed.
  5. Combine the roasted vegetables with the cooked quinoa, drizzle with lemon juice, toss well, and serve.

Tips

  • Swap in any seasonal vegetables you like.
  • Toasted pine nuts or sesame seeds sprinkled on top add flavor and crunch.

Nutrition (per serving)

Calories: about 250 kcal | Protein: 8 g | Carbs: 35 g | Fat: 8 g

quinoasaladroasted vegetableshealthyvegetarianspring

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