Can I use frozen vegetables instead of fresh?

Absolutely, I do this all the time when fresh veggies aren't looking their best. Just thaw them first and pat them very dry with paper towels - frozen veggies release way more moisture when roasting. You might need to add a couple extra minutes to the roasting time too.

How do I prevent soggy quinoa?

Oh, I feel this one in my soul, Two key things: 1) Rinse your quinoa thoroughly (I can't stress this enough) and 2) After cooking, fluff it immediately with a fork and let it sit uncovered for 5 minutes to release steam. If it still seems wet, spread it on a baking sheet to cool completely before mixing with the veggies.

Can I make this ahead for meal prep?

Yes, But with a little strategy. I'll roast the veggies and cook the quinoa separately, then store them in different containers in the fridge. When ready to eat, I'll combine them with the fresh parsley and lemon juice. This keeps everything from getting mushy. The prepped components stay fresh for 3-4 days this way.

What's the best way to reheat leftovers?

Honestly? I prefer it cold straight from the fridge. But if you want it warm, sprinkle 1-2 teaspoons of water over the portion, cover with a damp paper towel, and microwave in 30-second bursts, stirring between each. This gently revives it without turning it to mush.

Can I substitute another grain for the quinoa?

Of course, Farro, bulgur, or brown rice all work beautifully. Just adjust cooking times and liquid amounts accordingly (farro takes about 30 minutes, for example). My only tip? Avoid quick-cooking grains - they tend to get too soft when mixed with the roasted veggies.

Healthy Quinoa Salad: 4 Mouthwatering Twists You’ll Crave -

Name: Healthy Quinoa Salad: 4 Mouthwatering Twists You’ll Crave
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 small red onion, sliced; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/4 cup fresh parsley, chopped; 2 tbsp lemon juice

Healthy Quinoa Salad: 4 Mouthwatering Twists You’ll Crave

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A nutritious and flavorful quinoa salad packed with roasted vegetables, perfect for a healthy meal.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings
Category: Salad
Method: Roasting, Simmering
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 small red onion, sliced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 cup fresh parsley, chopped
2 tbsp lemon juice

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Instructions

Preheat oven to 400°F (200°C).
Toss bell pepper, zucchini, yellow squash, and red onion with olive oil, salt, black pepper, and paprika.
Spread vegetables on a baking sheet and roast for 20-25 minutes until tender.
While vegetables roast, bring quinoa and water or vegetable broth to a boil in a saucepan.
Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed.
Fluff quinoa with a fork and let cool slightly.
Combine quinoa, roasted vegetables, parsley, and lemon juice in a large bowl.
Mix well and serve warm or chilled.

Notes

Use vegetable broth for extra flavor.
You can add chickpeas or grilled chicken for protein.
Store leftovers in an airtight container for up to 3 days.

Find it online: https://recipeszest.com/healthy-quinoa-salad-roasted-vegetables/