Name: Quinoa Salad with Roasted Vegetables and Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 80 g quinoa; 100 g chickpeas; 50 g red bell pepper; 50 g zucchini; 10 ml olive oil; 15 ml lemon juice; 10 g parsley; 1 clove garlic

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Quinoa Salad with Roasted Vegetables and Chickpeas

Quinoa Salad with Roasted Vegetables and Chickpeas

A nutritious and flavorful salad featuring quinoa, roasted vegetables, and chickpeas, perfect for a cholesterol-conscious lunch.

This meal provides a balanced intake of protein, fiber, and healthy fats to support cholesterol control.

Ingredients:

80
g
quinoa
100
g
chickpeas
50
g
red bell pepper
50
g
zucchini
10
ml
olive oil
15
ml
lemon juice
10
g
parsley
1
clove
garlic

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions:

Preheat the oven to 200°C.
Rinse the quinoa under cold water and cook according to package instructions.
Drain and rinse the chickpeas.
Chop the red bell pepper and zucchini into bite-sized pieces.
Place the vegetables on a baking sheet, drizzle with half of the olive oil, and roast for about 20 minutes until tender.
In a large bowl, combine cooked quinoa, roasted vegetables, and chickpeas.
In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, and chopped parsley.
Pour the dressing over the quinoa mixture and toss to combine.
Serve warm or at room temperature.

Nutrition	Per Serving 318 g	Per 100g
Energy	575.2 kcal	181 kcal
Protein	31.9 g	10.0 g
Fibre	15.6 g	4.9 g
Salt	0.1 g	0.0 g
Sugar	4.2 g	1.3 g
Carbohydrates	85.4 g	26.9 g
Fat	17.4 g	5.5 g

Environmental	Per Serving 318 g	Per 100g
CO2	0.6 kg	0.2 kg
Water	2.4 l	0.8 l

80
g
quinoa
100
g
chickpeas
50
g
red bell pepper
50
g
zucchini
10
ml
olive oil
15
ml
lemon juice
10
g
parsley
1
clove
garlic

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Drain and rinse the chickpeas.

Chop the red bell pepper and zucchini into bite-sized pieces.

Place the vegetables on a baking sheet, drizzle with half of the olive oil, and roast for about 20 minutes until tender.

In a large bowl, combine cooked quinoa, roasted vegetables, and chickpeas.

In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, and chopped parsley.

Pour the dressing over the quinoa mixture and toss to combine.

Serve warm or at room temperature.

Quinoa Salad with Roasted Vegetables and Chickpeas Quinoa Salad with Roasted Vegetables and Chickpeas

Ingredients:

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Instructions:

Quinoa Salad with Roasted Vegetables and Chickpeas

Quinoa Salad with Roasted Vegetables and Chickpeas