Recipe

Quinoa and Roasted Vegetable Salad with Avocado Oil

Ingredients:

• 1 cup quinoa
• 2 tablespoons AEVO Avocado Oil (for roasting)
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1/4 teaspoon ground cumin (optional)
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. Cook the Quinoa:
   • Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Lower the heat to a simmer, cover, and cook for 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
2. Prepare the Vegetables:
   • Preheat the oven to 400°F (200°C).
   • On a baking sheet, toss the zucchini, bell peppers, cherry tomatoes, and red onion with 1 tablespoon of AEVO Avocado Oil. Season with salt, pepper, cumin, and smoked paprika (if using). Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly charred.
3. Assemble the Salad:
   • In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and fresh parsley. Drizzle with the remaining tablespoon of AEVO Avocado Oil and lemon juice. Toss gently to combine and adjust seasoning with additional salt and pepper if needed.
4. Serve:
   • Serve the salad warm or at room temperature. You can also chill it in the refrigerator for an hour for a cold version.

This quinoa and roasted vegetable salad is packed with fiber, healthy fats, and essential vitamins, making it a satisfying and nutrient-dense dish suitable for lunch or as a side. Enjoy the wholesome flavors and the heart-healthy benefits of AEVO Avocado Oil!