In a small bowl, whisk the oil and lemon juice until smooth.
Bowl
For the Roasted Vegetables
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
In a bowl, toss the vegetables, zucchini, pepper, yellow pepper and carrot with the olive oil, paprika, cumin, salt and black pepper.
Bowl
4
Spread on a baking sheet in a single layer, without crowding.
Baking pan
5
Roast the vegetables, zucchini, pepper, yellow pepper and carrot in a hot oven (200°C / 390°F) 25 minutes, until the vegetables are tender and turning golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
6
Rinse the quinoa well in a fine sieve.
Colander
7
Put the quinoa and water in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water is absorbed.
⚙ SimmeringStovePotLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8
Remove from the heat and leave the pot covered 10 minutes.
9
Fluff the grains with a fork and let cool slightly.
10
In a large bowl, mix the quinoa with the cilantro and roasted vegetables.
Bowl
11
Pour the dressing over the salad and toss well.
482calories
17 gprotein
60 gcarbs
16 gfat
● protein 15%● carbs 53%● fat 32%
Per serving (353 g), of 4 servings
For the Salad Dressing · For the Roasted Vegetables · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Broccoli: measured in pieces: one ≈ 400 g · 34 kcal per 100 g · More about Broccoli →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
