As March marks the transition from winter to spring, it's the perfect time to celebrate the season with a nutritious and eye-healthy dish. This Spring Quinoa Salad with Roasted Vegetables and Citrus Vinaigrette offers a burst of vibrant flavours and incorporates ingredients rich in nutrients beneficial for eye health.
The key ingredients in this recipe are carefully selected for their high content of vitamins, minerals, and antioxidants known to support and protect the eyes. From beta-carotene to lutein and zeaxanthin, these nutrients play a crucial role in maintaining optimal eye function and protecting against age-related vision issues.
Ingredients
1 cup quinoa, rinsed
2 cups mixed vegetables (carrots, bell peppers, zucchini), chopped
1 cup cherry tomatoes, halved
1 cup spinach leaves
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
For the Citrus Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the quinoa according to package instructions. Once cooked, let it cool.
- spread the chopped mixed vegetables and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
- combine the cooked quinoa, roasted vegetables, spinach, red onion, and fresh parsley in a large mixing bowl.
- whisk together the olive oil, orange juice, lemon juice, honey, salt, and pepper in a small bowl to create the citrus vinaigrette.
- Pour the vinaigrette over the quinoa mixture and toss gently until everything is well coated.
- Allow the salad to sit for a few minutes to let the flavours meld. Serve at room temperature or chilled.
Enjoy!
