Lately, I have been having a love affair with quinoa.
I must admit that it took a while for me to fall in love with this the relatively bland taste of this
incredibly healthy seed, however, years of experimentation with various seasonings, recipes and
ingredient combinations, resulted in numerous quinoa faves!
Now, it’s become my go-to pilaf or salad!
Quinoa is rich in protein, vitamins, and minerals, which leaves you feeling satisfied, not deprived,
making it the perfect diet food–especially on a plant-based diet.
Quinoa seeds are rich in all the essential amino acids, making quinoa a complex protein.
This chunky, lemony, garlicky quinoa vegetable salad is just bursting with flavor and
nutrition from green peas, zucchini, yellow squash, onion and more.
Of course, you can substitute any vegetables you prefer or have on hand from your garden or
I love to serve this salad on a bed of greens, garnished with assorted seasonal vegetables.
Try it for yourself!
Lemon Roasted Garlic Quinoa Vegetable Salad
Serves: 2 to 4
2/3 cup quinoa
2 tablespoons extra virgin olive oil, separated
1/2 chopped yellow onion
3/4 cup green peas
1 diced zucchini squash
1 diced yellow squash
1/2 cup red pepper
1/2 cup yellow pepper
7 roasted garlic cloves
1 tablespoon lemon zest
3 tablespoons lemon juice
sea salt, to taste
black pepper, to taste
Prepare the vegetables:
Steam the onion, peas, and squash vegetables for 5-8 minutes, until firm but done.
Drizzle vegetables with 1 tablespoon oil.
Sprinkle salt and pepper to taste over veggies.
Roast the garlic:
Wrap the roasted garlic cloves in aluminim foil.
Set the tin foil wrapped bundle on the cookie sheet or casserole dish with the veggies.
Bake in the oven for 30 minutes or until firm but done.
Prepare the quinoa:
While the veggies are baking, prepare the quinoa according to the package directions.
Make the dressing:
Blend the roasted garlic cloves, lemon zest, lemon juice and oil into a thick, smooth mixture
in a blender or food processor.
This will make the dressing to pour over the cooked quinoa.
Stir well to blend it all together.
Complete the salad:
Fold the cooked vegetables gently into the prepared quinoa.
This dish can be served either hot or cold.
In the summer, I prefer to enjoy this dish cold on a bed of mesclun salad greens, with raw red and
yellow peppers, broccoli florets, grated carrots, scallions and cherry tomatoes–or whatever is on
hand–and in seaso–in the refrigerator.
Are you a fan of quinoa?
What are your favorite ways to prepare quinoa salad?
Share your thoughts and comments with us.