Hello, wonderful readers! Today, I’m excited to share a vibrant and fresh recipe that’s become a family favorite in our household – Zesty Lemon and Herb Quinoa Salad with Roasted Vegetables. This dish is perfect for a light yet satisfying lunch, packed with nutritious ingredients and bursting with flavor. It’s especially great if you’re catering to various allergies, as it’s egg-free, dairy-free, and soy-free.
As you may know, cooking for a family of six, with some food allergies to keep in mind, can sometimes be a bit of a juggling act. However, I find that creating colorful and hearty salads like this one always brings smiles to the table. Not to mention, it’s a fantastic way to sneak in a variety of veggies for the little ones!
This salad is incredibly versatile. You can enjoy it warm or cold, and it’s perfect for prepping ahead if you’re like us and often need quick, healthy meals on the go. Plus, it’s a great dish for packing into lunchboxes for a nutritious midday meal.
One thing I absolutely love about this recipe is the combination of textures and flavors. The fluffy quinoa pairs beautifully with the tender, slightly caramelized roasted vegetables. The fresh burst of cherry tomatoes and crisp cucumber adds a refreshing crunch, while the lemon and herb dressing ties everything together with a zesty zing. And let’s not forget the pumpkin seeds – they add just the right amount of crunch and nuttiness!
So, without further ado, let’s dive into the recipe. I promise it’s simple to make and delightfully rewarding.
Ingredients:
- 200g quinoa
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium courgette, diced
- 1 medium red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 garlic clove, minced
- 20g fresh parsley, chopped
- 200g cherry tomatoes, halved
- 100g cucumber, diced
- 2 tablespoons pumpkin seeds
Method:
- Preheat your oven to 200°C (400°F).
- Rinse 200g of quinoa under cold water. In a medium saucepan, combine the quinoa with 400ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
- Meanwhile, spread the diced red bell pepper, yellow bell pepper, courgette, and red onion on a baking tray. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.
- In a small bowl, whisk together the juice and zest of 1 lemon, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 minced garlic clove to make the dressing.
- In a large salad bowl, combine the cooked and cooled quinoa, roasted vegetables, 200g of halved cherry tomatoes, 100g of diced cucumber, and 20g of chopped fresh parsley.
- Pour the dressing over the salad and toss gently to combine thoroughly.
- Sprinkle 2 tablespoons of pumpkin seeds on top just before serving. Enjoy your bright and healthy family lunch!
I hope this Zesty Lemon and Herb Quinoa Salad with Roasted Vegetables brings as much joy to your family as it does to mine. As always, feel free to adjust the ingredients to suit your tastes or what you have available in your kitchen. Happy cooking!
Cheers,
Al
Ingredients
- 200g quinoa
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium courgette, diced
- 1 medium red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 garlic clove, minced
- 20g fresh parsley, chopped
- 200g cherry tomatoes, halved
- 100g cucumber, diced
- 2 tablespoons pumpkin seeds
Method
- Preheat your oven to 200°C (400°F).
- Rinse 200g of quinoa under cold water. In a medium saucepan, combine the quinoa with 400ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
- Meanwhile, spread the diced red bell pepper, yellow bell pepper, courgette, and red onion on a baking tray. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.
- In a small bowl, whisk together the juice and zest of 1 lemon, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 minced garlic clove to make the dressing.
- In a large salad bowl, combine the cooked and cooled quinoa, roasted vegetables, 200g of halved cherry tomatoes, 100g of diced cucumber, and 20g of chopped fresh parsley.
- Pour the dressing over the salad and toss gently to combine thoroughly.
- Sprinkle 2 tablespoons of pumpkin seeds on top just before serving. Enjoy your bright and healthy family lunch!
