Roasted Vegetable Quinoa Salad with Creamy Avocado-Lime Dressing (Polish Lunch Vegetarian Recipe)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup quinoa, rinsed and drained 2 cups vegetable broth 1 small zucchini, sliced into half
• moons 1 small yellow squash, sliced into half
• moons 1 small red bell pepper, chopped 1 small green bell pepper, chopped 1 cup cherry tomatoes, halved 1 small red onion, thinly sliced 1 cup arugula 2 tbsp olive oil Salt and black pepper, to taste For the dressing: 1 ripe avocado, pitted and peeled 3 tbsp fresh lime juice 1 small clove garlic, minced 1/4 cup extra
• virgin olive oil 2 tbsp chopped fresh cilantro Salt and black pepper, to taste

Instructions

1. A. Preheat your oven to 400°F (205°C). B. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low and simmer until quinoa is cooked and has absorbed all the liquid, about 15 minutes. Set aside. C. On a large baking sheet, toss together the zucchini, yellow squash, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and black pepper. Spread in an even layer and roast for 20 25 minutes, or until tender and slightly charred. Remove from the oven and let cool slightly. D. For the dressing, blend together avocado, lime juice, garlic, extra virgin olive oil, cilantro, salt, and black pepper in a food processor or blender until smooth and creamy. E. In a large serving bowl, combine cooked quinoa, roasted vegetables, and arugula, then drizzle with the Creamy Avocado Lime Dressing. Toss gently to combine.

Chef’s Insight

The key to this dish is balancing the flavors and textures, ensuring that each bite provides a burst of taste and mouthfeel.

Notes

Feel free to customize the vegetables according to your preferences and seasonal availability.