Incorporating sustainability into our daily lives
extends beyond just our habits and choices; it can also be
reflected in the food we eat. By opting for sustainable ingredients
and preparing dishes that minimize waste, we can nourish our
bodies while treading lightly on the planet. This recipe for a Zesty
Quinoa and Roasted Vegetable Salad not only satisfies your taste
buds but also celebrates the vibrant flavors of seasonal produce
while minimizing environmental impact. Let's dive into this
delicious and sustainable culinary adventure!
Ingredients:
1 cup quinoa, rinsed and drained
2 cups water
1 small butternut squash, peeled and diced
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 clove garlic, minced
Salt and pepper to taste
Fresh herbs (such as parsley or basil) for garnish
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine the quinoa and water. Bring to a boil over medium heat, then reduce
the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the
water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff
the quinoa with a fork and set aside.
3. In a large bowl, toss the diced butternut squash, red bell pepper, zucchini, cherry tomatoes, and
red onion with olive oil, salt, and pepper until well coated. Transfer the vegetables to the prepared baking sheet and spread them out in a single layer. Roast in the preheated oven for
about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
4. While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the
fresh lemon juice, balsamic vinegar, minced garlic, salt, and pepper.
5. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Drizzle the dressing over the mixture and gently toss until all ingredients are well coated.
6. Garnish the salad with fresh herbs, such as parsley or basil, for an added burst of flavor and
freshness.
7. Serve the Zesty Quinoa and Roasted Vegetable Salad as a main course or as a side dish alongside grilled protein of your choice. Enjoy the delightful combination of flavors and textures!
Eating sustainably doesn't mean compromising on flavor or enjoyment. This Zesty Quinoa
and Roasted Vegetable Salad is a celebration of seasonal produce and demonstrates that sustainable cooking can be both delicious and environmentally friendly. By being mindful of our ingredient choices, supporting local farmers, and minimizing waste, we can savor the flavors of nature while nurturing the planet. So, grab your apron, embrace sustainable cooking, and let your taste buds embark on this eco-friendly culinary adventure!
General Sustainability Tips:
Opt for organic and locally sourced vegetables to support local farmers and reduce the carbon
footprint associated with long-distance transportation.
Use seasonal produce, as it requires less energy for production and often tastes fresher.
Reduce food waste by repurposing any leftover vegetables or quinoa in other dishes or
composting them.
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