Lemon Herb Quinoa Salad with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa Salad with Roasted Vegetables

A vibrant and refreshing salad featuring fluffy quinoa, tender chickpeas, and protein-packed edamame tossed with a medley of roasted bell peppers, zucchini, and red onion. Dressed with a bright lemon-herb vinaigrette, this dish offers a perfect balance of flavors, textures, and colors for a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
33.3g
Fat
15.3g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

3/4 cup canned chickpeas, drained

0.9 cup shelled edamame

1 cup mixed roasted vegetables

1 tsp olive oil

2 tbsp fresh lemon juice

2 tbsp chopped fresh herbs (parsley & mint)

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped bell peppers, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, prepare 1/2 cup of cooked quinoa if not already done. Rinse and drain 3/4 cup of chickpeas.

  • 3

    In a large bowl, combine the cooked quinoa, chickpeas, and 0.9 cup shelled edamame.

  • 4

    Once the vegetables are done roasting, add them to the bowl with the quinoa mixture.

  • 5

    In a small bowl, whisk together 2 tablespoons of fresh lemon juice, 1 teaspoon of olive oil, and the chopped fresh herbs. Season with salt and pepper.

  • 6

    Pour the dressing over the salad and gently toss to combine all ingredients.

  • 7

    Serve warm or chilled as a nutritious meal option.

Lemon Herb Quinoa Salad with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Quinoa Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa Salad with Roasted Vegetables

A vibrant and refreshing salad featuring fluffy quinoa, tender chickpeas, and protein-packed edamame tossed with a medley of roasted bell peppers, zucchini, and red onion. Dressed with a bright lemon-herb vinaigrette, this dish offers a perfect balance of flavors, textures, and colors for a satisfying meal.

NUTRITION

580kcal
Protein
33.3g
Fat
15.3g
Carbs
80.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

3/4 cup canned chickpeas, drained

0.9 cup shelled edamame

1 cup mixed roasted vegetables

1 tsp olive oil

2 tbsp fresh lemon juice

2 tbsp chopped fresh herbs (parsley & mint)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped bell peppers, zucchini, and red onion with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, prepare 1/2 cup of cooked quinoa if not already done. Rinse and drain 3/4 cup of chickpeas.

  • 3

    In a large bowl, combine the cooked quinoa, chickpeas, and 0.9 cup shelled edamame.

  • 4

    Once the vegetables are done roasting, add them to the bowl with the quinoa mixture.

  • 5

    In a small bowl, whisk together 2 tablespoons of fresh lemon juice, 1 teaspoon of olive oil, and the chopped fresh herbs. Season with salt and pepper.

  • 6

    Pour the dressing over the salad and gently toss to combine all ingredients.

  • 7

    Serve warm or chilled as a nutritious meal option.