This crispy roasted quinoa salad tastes soo good!! This delicious summer salad is full of flavours and nutrients. It’s rich in vitamin C, complex carbohydrates, high in fiber and provides you with all 9 essential amino acids! Ingredients for 3 servings: 1 cup (170g) quinoa 1 cucumber 10oz (300g) tomatoes good amount of fresh parsley and dill for the dressing: 3 tbsps olive oil fresh juice of one lemon 2-3 cloves fresh garlic salt and pepper 1/2 tbsp olive oil for roasting the quinoa cook quinoa and spread onto a baking tray. Drizzle with some olive oil and bake at 400°F/200°C for 20-30min. Chop cucumbers, tomatoes and green onions. (Tip: I remove the inside of the tomatoes so that the salad doesn’t get too soggy) Chop a good amount of parsley and dill. Mix all the cold ingredients together. Let the quinoa cool for a few minutes before adding to the veggies. Mix the dressing together like shown in the video. Pour the dressing over the ingredients and mix well. Enjoy this delicious crispy quinoa salad! It tastes best if you enjoy the salad freshly made but it’s also a great salad for meal prep. You can store it in the fridge for up to 3 days. Nutritional facts per serving: 335kcal, 9.6g protein, 14.2g fat, 40.2g carbs #healthyeating #proteinsnack #healthymeal #healthyfats #highfiber #healthyrecipes
Crispy Roasted Quinoa Salad
This vibrant and flavorful summer salad is a nutritional powerhouse, perfect for a refreshing and satisfying meal. The crispy roasted quinoa adds a delightful crunch while packing in essential nutrients, including all nine essential amino acids, fiber, and complex carbohydrates. Rich in vitamin C, this salad also features a blend of fresh vegetables and herbs for a burst of flavor.
Ingredients (for 3 servings):
1 cup (170g) quinoa
1 cucumber
10oz (300g) tomatoes
Fresh parsley and dill (generous amounts)
For the Dressing:
3 tbsp olive oil
Juice of 1 lemon
2-3 cloves fresh garlic
Salt and pepper to taste
1/2 tbsp olive oil (for roasting the quinoa)
Instructions:
Cook the Quinoa: Rinse the quinoa and cook it according to package instructions. Once cooked, spread it onto a baking tray, drizzle with 1/2 tbsp olive oil, and bake at 400°F/200°C for 20-30 minutes, or until crispy.
Prepare the Vegetables: Chop the cucumber, tomatoes (removing the seeds to avoid sogginess), and green onions. Finely chop a generous amount of parsley and dill.
Mix the Cold Ingredients: Combine the chopped vegetables and herbs in a large bowl.
Make the Dressing: In a small bowl, whisk together 3 tbsp olive oil, fresh lemon juice, minced garlic, salt, and pepper.
Assemble the Salad: Allow the roasted quinoa to cool for a few minutes, then mix it into the bowl with the vegetables. Pour the dressing over the mixture and toss well to combine.
Serve: Enjoy the salad immediately for the best texture, or store it in the fridge for up to 3 days for a convenient meal prep option.
Nutritional Facts (per serving):
Calories: 335
Protein: 9.6g
Fat: 14.2g
Carbohydrates: 40.2g
if you cook quinoa chop cucumber in little pieces do the same with tomatoes chop a good amount of parsley and Dill spread the cooked quinoa on a baking tray drizzle with a little olive oil bake for 20 minutes in the oven chop green onions in a small bowl mix olive oil fresh lemon juice fresh garlic season well with pepper and salt add all ingredients into a latch Bowl P the dressing over it and mix well you get this delicious roasted quinoa Greek salad which provides you with several nutrients hit follow if you want more recipes like this