By Linga Parvathiii
Preheat the oven to 400°F (200°C).
Dice the bell peppers, zucchini, and eggplant into bite-sized pieces.
Place the diced vegetables onto a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and black pepper to taste, then toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
While the vegetables are roasting, prepare the dressing by whisking together 2 tablespoons of olive oil, juice of 1 lemon, salt and black pepper to taste in a small bowl.
In a large bowl, combine cooked quinoa, chickpeas, and roasted vegetables.
Pour the dressing over the quinoa and vegetable mixture and toss to combine.
Crumble the feta cheese over the salad and gently fold into the mixture.
Chop the fresh parsley and sprinkle over the salad as a garnish before serving.
Taste and adjust seasoning with more salt and pepper, if necessary. Serve the salad warm or at room temperature.
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This Salad Vegetarian Healthy recipe is ready in 50 minutes and features Cooked Quinoa, Canned or cooked chickpeas, Bell peppers and other delicious ingredients. Contains 380 calories total.
Preheat the oven to 400°F (200°C).
Dice the bell peppers, zucchini, and eggplant into bite-sized pieces.
Place the diced vegetables onto a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and black pepper to taste, then toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
While the vegetables are roasting, prepare the dressing by whisking together 2 tablespoons of olive oil, juice of 1 lemon, salt and black pepper to taste in a small bowl.
In a large bowl, combine cooked quinoa, chickpeas, and roasted vegetables.
Pour the dressing over the quinoa and vegetable mixture and toss to combine.
Crumble the feta cheese over the salad and gently fold into the mixture.
Chop the fresh parsley and sprinkle over the salad as a garnish before serving.
Taste and adjust seasoning with more salt and pepper, if necessary. Serve the salad warm or at room temperature.
Calories per Serving: 380
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