This is one healthy lunch salad that will have you addicted and it’s so easy to meal prep!
One of my favorite healthy lunch ideas is to meal prep this spin on the quinoa salad. Cooked quinoa tossed with roasted vegetables (such as bell peppers, zucchini, and cherry tomatoes) and chickpeas make one of the best healthy lunch options with a low calorie count of approx. 400-600 calories! You can add a drizzle of balsamic vinaigrette for extra flavor and it takes this recipe that extra mile!
Quinoa Salad with Roasted Vegetables and Chickpeas
Ingredients
For the salad:
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups mixed vegetables such as bell peppers, zucchini, cherry tomatoes, red onion, chopped into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Fresh herbs such as parsley or basil, chopped (optional)
For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or foil.
- In a saucepan, combine the quinoa and water or vegetable broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy.
- Remove from heat and let it cool slightly.
- While the quinoa is cooking, toss the chopped vegetables and chickpeas with 2 tablespoons of olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Spread them out in a single layer on the prepared baking sheet.
- Roast the vegetables and chickpeas in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through cooking.
- In a small bowl, whisk together the ingredients for the dressing: olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and chickpeas.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Taste and adjust seasoning if needed.
- You can sprinkle chopped fresh herbs on top for extra flavor.
- Divide the quinoa salad into individual serving bowls or containers to meal prep!
- Enjoy warm or chilled!
Notes
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