Healthy & Special Diets > Recipes for Weight Management > High-Satiety Recipes > Recipes Emphasizing Whole Foods

Quinoa Salad with Roasted Vegetables and Chickpeas

This vibrant quinoa salad is packed with fiber, protein, and essential nutrients, making it a perfect meal for weight management and sustained satiety. It features roasted vegetables for enhanced flavor and sweetness, combined with protein-rich chickpeas and a light lemon-herb dressing. Enjoy a delicious and filling meal that supports your healthy eating goals. This recipe emphasizes whole foods for optimal nutrition.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 1 cup Quinoa
  • 1 cup Broccoli florets
  • 1 medium, diced Sweet potato
  • 1 medium, diced Red bell pepper
  • 1 can (15 oz), drained and rinsed Chickpeas
  • 2 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • 1/4 cup, chopped Fresh parsley
  • 1/4 cup, chopped Fresh mint
  • 1 clove, minced Garlic
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Prepare the Quinoa

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.

Roast the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss the broccoli, sweet potato, and red bell pepper 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 the vegetables are tender and slightly caramelized.

Prepare the Dressing

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, chopped parsley, and chopped mint. Season with salt and pepper to taste.

Assemble the Salad

In a large bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product
Calories: Approximately 150-180 kcal
Protein: 6-8g
Fat: 5-7g
Carbohydrates: 20-25g
Fiber: 4-6g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition
This salad is a great source of complex carbohydrates, fiber, and vitamins. Quinoa is a complete protein source, providing all nine essential amino acids. Roasting the vegetables enhances their flavor and sweetness, making them more palatable. Chickpeas are an excellent source of plant-based protein and fiber, contributing to satiety and promoting healthy digestion. Adjust the amount of lemon juice and herbs to your liking. Feel free to add other vegetables such as zucchini, eggplant, or asparagus to customize the salad. You can also add a sprinkle of feta cheese or crumbled goat cheese for added flavor (optional). This recipe is naturally gluten-free and vegetarian.

← Quinoa Salad with Lemon-Herb Dressing Savory Quinoa Breakfast Bowl with Smoked Salmon and Avocado →

FAQ

  • Can I make this salad ahead of time?

    Yes, this salad can be made ahead of time. The flavors will meld together as it sits. Store it in an airtight container in the refrigerator for up to 3 days.
  • Can I use frozen vegetables?

    Yes, you can use frozen vegetables. Thaw them before roasting to ensure they cook evenly.
  • Can I add protein?

    Yes, grilled chicken or tofu can be added to increase the protein content.