This hearty and healthy salad makes a satisfying lunch or dinner. The roasted vegetables add a depth of flavor to the quinoa and the tangy dressing ties everything together.

Quick Info

⏱️ 35 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

706 cal • 24g protein • 120g carbs • 14g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Lunch] • [Under 45 Minutes]

Ingredients

• ½ cup cubed zucchini
• ½ cup cubed sweet potato
• 1 cup halved cherry tomatoes
• ½ red onion, diced
• ½ cup corn, fresh or canned
• ½ lemon, for juice
• 4 tablespoons olive oil, divided
• Garlic salt, to taste
• Pepper, to taste
• 4 cups cooked quinoa
• 1 tablespoon apple cider vinegar
• ¼ cup chopped fresh parsley

Instructions Preview

1. Preheat the oven to 350˚F (180˚C). Line a …
2. Add the zucchini, sweet potato, tomatoes, …
3. Drizzle with the lemon juice and 2 tablesp…

…and 5 more steps

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Recipe by: Betsy Carter, Alexander Roberts • From: Tasty