YOUR SOLIN GENERATED RECIPE
Fresh Quinoa Salad with Roasted Vegetables and Lemon Herb Dressing
A vibrant, protein-packed salad featuring tender quinoa, creamy chickpeas, crisp edamame, tangy feta, and a perfectly boiled egg nestled among a medley of roasted seasonal vegetables. Finished with a zesty lemon herb dressing, this salad is as nutritious as it is satisfying.
INGREDIENTS
1/2 cup cooked quinoa (approx. 92g)
1/2 cup chickpeas (approx. 82g)
1/2 cup shelled edamame (approx. 78g)
1 oz feta cheese (28g)
1 hard-boiled egg
1 cup mixed roasted vegetables (150g)
1/4 tablespoon olive oil
1 tablespoon fresh lemon juice
2 tbsp fresh chopped herbs
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F.
Prepare the mixed vegetables by cutting zucchini, red bell pepper, red onion, and halving cherry tomatoes. Toss them lightly in a small amount of olive oil, salt, and pepper, then spread on a baking sheet.
Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly charred. Remove and let cool.
While the vegetables are roasting, cook the quinoa according to package instructions, then measure out 1/2 cup of cooked quinoa once cooled.
Rinse and drain the chickpeas. For added flavor, you can season them lightly with salt and pepper.
If not already prepared, shell the edamame and lightly steam them until just tender.
Prepare the dressing by mixing the fresh lemon juice, olive oil, chopped herbs, a pinch of salt, and pepper in a small bowl.
In a large bowl, combine the cooked quinoa, chickpeas, edamame, roasted vegetables, crumbled feta, and chopped hard-boiled egg.
Drizzle the lemon herb dressing over the salad and gently toss to combine all ingredients evenly.
Taste and adjust seasonings with additional salt and pepper if necessary, then serve immediately.