Healthy & Special Diets > Anti-Inflammatory Recipes > Lunch (Anti-Inflammatory) > Quinoa Salads with Colorful Vegetables

Turmeric-Kissed Quinoa Salad with Roasted Vegetables

A vibrant and flavorful quinoa salad packed with roasted vegetables and a potent turmeric dressing, designed to combat inflammation and provide a nutritious lunch.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 1 cup Quinoa
  • 1 cup Broccoli florets
  • 1 medium, diced Red Bell Pepper
  • 1 medium, diced Sweet Potato
  • ½ medium, thinly sliced Red Onion
  • 2 tablespoons Olive Oil
  • 1 teaspoon Turmeric powder
  • 1 teaspoon, grated Ginger
  • 1 tablespoon Maple Syrup
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Tamari (or soy sauce)
  • ¼ teaspoon Black Pepper
  • 2 tablespoons, chopped Fresh Parsley
  • 2 tablespoons Pumpkin Seeds

Prepare the Quinoa

Rinse the quinoa thoroughly under cold water. Cook according to package directions (usually 1 cup quinoa to 2 cups water or broth). Once cooked, fluff with a fork and set aside to cool slightly.

Roast the Vegetables

Preheat oven to 400°F (200°C). Toss the broccoli, red bell pepper, sweet potato, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Flip halfway through.

Make the Turmeric Dressing

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, turmeric powder, grated ginger, maple syrup, lemon juice, tamari (or soy sauce), and black pepper until well combined.

Assemble the Salad

In a large bowl, combine the cooked quinoa, roasted vegetables, and turmeric dressing. Toss gently to coat. Stir in the chopped fresh parsley. Taste and adjust seasonings as needed.

Serve

Serve the quinoa salad warm or cold. Garnish with pumpkin seeds before serving.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 150-180 kcal
  • Protein: 5-7g
  • Fat: 6-8g
  • Carbohydrates: 18-22g
  • Fiber: 3-4g
(Note: These values are approximate and may vary based on specific ingredients and portion sizes.)

Other Important Considerations for Nutrition

  • Anti-Inflammatory Power: Turmeric and ginger are potent anti-inflammatory agents. The black pepper enhances the absorption of curcumin, the active compound in turmeric.
  • Balanced Meal: This salad provides a good balance of complex carbohydrates, protein, and healthy fats.
  • Customization: Feel free to add other anti-inflammatory ingredients such as avocado, leafy greens, or berries.

← Turmeric Scrambled Eggs with Smoked Salmon and Avocado Vegan Turmeric Coconut Curry with Vegetables →

FAQ

  • Can I make this salad ahead of time?

    Yes, you can prepare the quinoa, roast the vegetables, and make the dressing ahead of time. Store them separately in the refrigerator. When ready to serve, combine all the ingredients.
  • Can I substitute any of the vegetables?

    Absolutely! Feel free to use other vegetables such as zucchini, carrots, or Brussels sprouts. Adjust the roasting time accordingly.
  • Is this recipe gluten-free?

    Yes, this recipe is naturally gluten-free if you use tamari instead of soy sauce.