Name: Roasted Vegetable and Quinoa Salad with Pomegranate Dressing
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g quinoa; 1 item red bell pepper; 100 g zucchini; 100 g eggplant; 100 g cherry tomatoes; 2 tbsp olive oil; 50 g pomegranate seeds; 50 g feta cheese; 2 tbsp lemon juice; 1 tbsp honey; 10 g mint leaves; 1 tsp salt

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Roasted Vegetable and Quinoa Salad with Pomegranate Dressing

Roasted Vegetable and Quinoa Salad with Pomegranate Dressing

A vibrant and nutritious salad featuring roasted vegetables and quinoa, topped with a tangy pomegranate dressing.

To provide a balanced meal rich in carbohydrates and proteins, supporting energy needs for cycle training.

Ingredients:

150
g
quinoa
1
item
red bell pepper
100
g
zucchini
100
g
eggplant
100
g
cherry tomatoes
2
tbsp
olive oil
50
g
pomegranate seeds
50
g
feta cheese
2
tbsp
lemon juice
1
tbsp
honey
10
g
mint leaves
1
tsp
salt

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.
Chop the red bell pepper, zucchini, and eggplant into bite-sized pieces.
Place the chopped vegetables and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt.
Roast the vegetables in the oven for 20-25 minutes until tender and slightly charred.
In a small bowl, whisk together lemon juice, honey, and a pinch of salt to make the dressing.
In a large bowl, combine the cooked quinoa, roasted vegetables, pomegranate seeds, and crumbled feta cheese.
Pour the dressing over the salad and toss gently to combine.
Garnish with fresh mint leaves before serving.

Nutrition	Per Serving 800 g	Per 100g
Energy	900 kcal	113 kcal
Protein	30 g	3.8 g
Fibre	15 g	1.9 g
Salt	2 g	0.3 g
Sugar	20 g	2.5 g
Carbohydrates	110 g	13.8 g
Fat	40 g	5.0 g

150
g
quinoa
1
item
red bell pepper
100
g
zucchini
100
g
eggplant
100
g
cherry tomatoes
2
tbsp
olive oil
50
g
pomegranate seeds
50
g
feta cheese
2
tbsp
lemon juice
1
tbsp
honey
10
g
mint leaves
1
tsp
salt

Preheat the oven to 200°C.

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

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

Place the chopped vegetables and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt.

Roast the vegetables in the oven for 20-25 minutes until tender and slightly charred.

In a small bowl, whisk together lemon juice, honey, and a pinch of salt to make the dressing.

In a large bowl, combine the cooked quinoa, roasted vegetables, pomegranate seeds, and crumbled feta cheese.

Pour the dressing over the salad and toss gently to combine.

Garnish with fresh mint leaves before serving.

Roasted Vegetable and Quinoa Salad with Pomegranate Dressing Roasted Vegetable and Quinoa Salad with Pomegranate Dressing

Ingredients:

Preparation Time: 45 minutes

Instructions:

Roasted Vegetable and Quinoa Salad with Pomegranate Dressing

Roasted Vegetable and Quinoa Salad with Pomegranate Dressing