Recipes · Lunch

Roasted Veggie & Quinoa Salad

Sweet roasted vegetables folded through lemony quinoa — deliberately better on day three.

40 mineasy4 servings$mediterraneanVeganVegetarianGluten-freeDairy-freeHigh fiberMeal prep
Why it earns its place. A make-ahead lunch with complete plant protein from quinoa and eight grams of fiber a bowl.

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Ingredients · 4 servings

  • 200 gquinoa — rinsed
  • 1 largezucchini — chunks
  • 2 wholered bell peppers — chunks
  • 1 mediumred onion — wedges
  • 200 gcherry tomatoes
  • 2.5 tbspolive oil
  • 1.5 tspdried oregano
  • 1 wholelemon — zest and juice
  • 60 gbaby arugula or spinach
  • 2 tbsppumpkin seeds — toasted

No major allergens among the listed ingredients — always check labels, brands vary.

Method

  1. Roast zucchini, peppers, onion, and tomatoes with oil, oregano, and salt at 215°C until caramelized at the edges.
    25 min
  2. Simmer quinoa until the tails uncurl; rest off the heat 5 minutes, then fluff.
    15 min
  3. Fold quinoa, vegetables, lemon zest and juice together; season boldly.
  4. Greens and seeds go in just before eating.

Nutrition per serving

380calories
12 gprotein
50 gcarbs
15 gfat
8 gfiber
2 gsat fat
320 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 7 different plants toward your weekly variety.

Make it yours

availabilityAny roastable vegetables — squash, eggplant, carrots
costBulgur or couscous instead of quinoa (adds gluten)
cultureCrumbled feta on top if dairy is welcome

Storage. Fridge 4 days — the flavors merge and improve. Seeds stay separate until serving.

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