Roasted Summer Vegetable Quinoa Salad

Name: Roasted Summer Vegetable Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 1 cup quinoa; 2 tablespoons grapeseed oil; 1/2 white onion; 1 medium zucchini squash; 1 medium yellow squash; 2 cups green beans; 4 cloves garlic; 1 lemon; 1/2 teaspoon sea salt; 1/2 cup raw walnuts

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 Servings
Calories
380 kcal
Course
Side Dish
Cuisine
American

Roasted Summer Vegetable Quinoa Salad

Tyler Espinosa

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Roasted Summer Vegetable Quinoa Salad is a light yet satisfying side dish, and an amazing celebration of summer produce!

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Ingredients

Servings

1 cup quinoa
2 tablespoons grapeseed oil or olive oil
1/2 white onion diced
1 medium zucchini squash chopped
1 medium yellow squash chopped
2 cups green beans chopped
4 cloves garlic
1 lemon zested and juiced
1/2 teaspoon sea salt to taste
1/2 cup raw walnuts chopped

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Instructions

Preheat the oven to 400 degrees F. Prepare the quinoa according to package instructions.
Spread the onion, zucchini, yellow squash, and green beans on a large baking sheet and drizzle with 1 tablespoon of grapeseed (or olive) oil, and sprinkle with sea salt. Use your hands to toss everything together until well-coated. Wrap the cloves of garlic in foil and place the garlic and the sheet of veggies in the oven. Roast for 20 to 25 minutes, or until veggies are golden-brown and tender. Once cool enough to handle, unwrap and peel the garlic.
Add the cooked quinoa and roasted vegetables to a large serving bowl. Finely chop the roasted garlic and add it to the serving bowl along with the zest and juice of 1 lemon (about 3 tablespoons of lemon juice). Add the remaining tablespoon of oil, sea salt and walnuts and toss everything together until well combined. Taste the salad for flavor and add more sea salt and/or lemon juice to taste.