Fresh Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette

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

Fresh Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette

A vibrant and nutrient-packed salad featuring fluffy quinoa, succulent grilled chicken breast, and a medley of roasted bell peppers, zucchini, red onion, and cherry tomatoes. Finished with a bright lemon-herb vinaigrette, this dish is perfect for a refreshing meal that satisfies both taste and your nutritional goals.

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NUTRITION

565kcal
Protein
37.7g
Fat
19.5g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Quinoa

3 ounces grilled Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

1 tablespoon Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 3

    Toss the vegetables lightly in a bit of olive oil, salt, and pepper, and spread them on the baking sheet.

  • 4

    Roast the vegetables for about 20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, prepare 1 cup of cooked quinoa according to package instructions.

  • 6

    Grill the chicken breast until fully cooked and slice it into strips or bite-sized pieces.

  • 7

    In a large bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken.

  • 8

    In a small bowl, whisk together the lemon juice, olive oil, chopped fresh parsley, fresh basil, and a pinch of salt and pepper to create the vinaigrette.

  • 9

    Drizzle the lemon-herb vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 10

    Serve warm or chilled as a satisfying meal at any time of the day.

Fresh Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette

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

Fresh Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette

A vibrant and nutrient-packed salad featuring fluffy quinoa, succulent grilled chicken breast, and a medley of roasted bell peppers, zucchini, red onion, and cherry tomatoes. Finished with a bright lemon-herb vinaigrette, this dish is perfect for a refreshing meal that satisfies both taste and your nutritional goals.

NUTRITION

565kcal
Protein
37.7g
Fat
19.5g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Quinoa

3 ounces grilled Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

1 tablespoon Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 3

    Toss the vegetables lightly in a bit of olive oil, salt, and pepper, and spread them on the baking sheet.

  • 4

    Roast the vegetables for about 20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, prepare 1 cup of cooked quinoa according to package instructions.

  • 6

    Grill the chicken breast until fully cooked and slice it into strips or bite-sized pieces.

  • 7

    In a large bowl, combine the cooked quinoa, roasted vegetables, and grilled chicken.

  • 8

    In a small bowl, whisk together the lemon juice, olive oil, chopped fresh parsley, fresh basil, and a pinch of salt and pepper to create the vinaigrette.

  • 9

    Drizzle the lemon-herb vinaigrette over the salad and toss gently to coat all ingredients evenly.

  • 10

    Serve warm or chilled as a satisfying meal at any time of the day.