Description

Baked Quinoa Salad is a colorful and nutritious dish that brings together fluffy quinoa with vibrant vegetables, all tossed in a zesty lemon dressing. This delightful recipe is perfect for potlucks, meal prep, or as a satisfying side for any meal. Enjoy each bite filled with fresh flavors while nourishing your body with wholesome ingredients.

Ingredients

Scale

1 cup rinsed quinoa
1 cup diced bell peppers (mixed colors)
1 cup corn (fresh or thawed frozen)
1 small diced red onion
1 cup halved cherry tomatoes
2 tbsp extra virgin olive oil
Juice of 1 lemon
½ cup crumbled feta cheese (optional)

Instructions

Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
In a medium pot, combine quinoa and 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
While the quinoa cooks, chop bell peppers, red onion, and tomatoes. Combine them in a large mixing bowl with the corn.
After the quinoa is cooked, fluff it with a fork and allow it to cool slightly before adding it to the veggie mix. Drizzle olive oil and lemon juice over the mixture and add feta cheese if using.
Transfer everything into the baking dish and bake for 20-25 minutes until warmed through and slightly golden on top.
Serve warm as a side or main course.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 3g
Sodium: 250mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 6g
Cholesterol: 10mg

Keywords: - Customize this salad by adding other vegetables like spinach or cucumbers. - For added crunch, sprinkle nuts or seeds on top before serving. - Store leftovers in an airtight container in the fridge for up to five days.