Mediterranean Quinoa Salad with Chickpeas and Roasted Vegetables
A delicious and heart-healthy Mediterranean-inspired recipe that is high in fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup quinoa, rinsed
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small eggplant, diced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the sliced vegetables with olive oil, garlic, oregano, paprika, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is cooked.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Mix well to combine.
Garnish with fresh parsley and serve warm or at room temperature. Enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 12 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |