Alvarado Quinoa & Roasted Veggie Salad
A vibrant, protein-packed salad with quinoa, roasted seasonal vegetables, and a zesty lime-avocado dressing for a fresh, healthy meal. This Mexican Fusion-inspired salad recipe (vegan, gluten-free), ready in about 60 minutes, pairs quinoa, mixed vegetables, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, uncooked quinoa
- 1.25 lbs (carrots, broccoli florets, cauliflower, bell peppers) mixed vegetables
- 2 tbsp olive oil
- 1/4 cup lime juice
- 1 medium, diced avocado
- 1/4 cup, chopped cilantro
- 1 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook 1 cup quinoa according to package instructions, then let cool. Toss 1.25 lbs mixed vegetables with 2 tbsp olive oil and 1 tsp salt; roast at 400°F (200°C) for 25-30 minutes until tender.
- Step 2: In a bowl, whisk 1/4 cup lime juice, 1/4 cup chopped cilantro, and 1/4 tsp salt. Fold in cooled quinoa and roasted veggies.
- Step 3: Gently mix in 1 diced avocado, ensuring it stays chunky. Serve immediately for best texture.
