Roasted Vegetable Quinoa Salad with Lemon Dressing

Introduction

The Roasted Vegetable Quinoa Salad with Lemon Dressing is a fresh, vibrant, and wholesome dish that perfectly balances nutrition and flavor. Packed with protein-rich quinoa, colorful roasted vegetables, and a refreshing lemon dressing, this salad is not just healthy—it’s deeply satisfying. The natural sweetness of caramelized vegetables pairs beautifully with the nutty texture of quinoa, while the citrusy dressing ties everything together with a zesty brightness.

Whether you’re looking for a light main course, a hearty side dish, or a make-ahead meal for busy days, this recipe delivers on all fronts. It’s versatile, customizable, and a fantastic way to enjoy seasonal produce in a nourishing and delicious way. This salad proves that eating healthy can be both exciting and flavorful.

Why I Love This Recipe

I love this recipe because it’s versatile, colorful, and nourishing. The quinoa provides plant-based protein, while the roasted vegetables add natural sweetness and a depth of flavor you just can’t get from steaming or boiling. The lemon dressing ties everything together, making each bite bright, tangy, and refreshing.

It’s also one of my go-to recipes when I want something healthy yet satisfying—the kind of dish that fuels your body without leaving you feeling heavy. Plus, it’s customizable; I can switch up the veggies depending on what’s in season or what I have in the fridge.

Why It’s a Must-Try Dish

• Nutrient-packed: A powerhouse of vitamins, minerals, and plant protein.
• Meal-prep friendly: Stores well for a few days, making it great for lunches or dinners.
• Crowd-pleaser: Works as a side for grilled meats, a potluck dish, or a main for vegetarians/vegans.
• Deliciously refreshing: The lemon dressing lifts the flavors, making it light yet satisfying.

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories per Serving: ~320 calories

Cuisine & Course

• Cuisine: Mediterranean / Healthy Fusion
• Course: Main Dish, Salad, Side Dish

Ingredients

For the Salad:

• 1 cup quinoa, uncooked (rinsed well)
• 2 cups vegetable broth (or water)
• 1 red bell pepper, diced
• 1 zucchini, sliced into half moons
• 1 yellow squash, sliced into half moons
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp dried oregano or Italian seasoning

For the Lemon Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp honey or maple syrup (optional for sweetness)
• Salt & pepper, to taste

Simple Cooking Directions

1. Roast the vegetables with olive oil, salt, pepper, and herbs until golden and tender.
2. Cook quinoa in vegetable broth until fluffy.
3. Whisk together lemon dressing ingredients.
4. Toss roasted vegetables, quinoa, and dressing together.
5. Serve warm or chilled.

Step-by-Step Recipe Preparation

1. Cook Quinoa
   • Rinse quinoa thoroughly under cold water.
   • In a medium pot, combine quinoa and vegetable broth.
   • Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until liquid is absorbed.
   • Fluff with a fork and set aside.
2. Roast Vegetables
   • Preheat oven to 400°F (200°C).
   • Arrange bell pepper, zucchini, yellow squash, onion, and cherry tomatoes on a baking sheet.
   • Drizzle with olive oil, sprinkle with salt, pepper, and oregano.
   • Roast for 20–25 minutes until tender and slightly caramelized.
3. Make Lemon Dressing
   • In a small bowl or jar, whisk together olive oil, lemon juice, zest, mustard, garlic, honey/maple syrup, salt, and pepper until smooth.
4. Assemble the Salad
   • In a large bowl, combine cooked quinoa and roasted vegetables.
   • Pour dressing over the top and toss gently to combine.

How to Serve

• Serve warm as a main dish for a light lunch or dinner.
• Chill and serve as a refreshing cold salad.
• Pair with grilled chicken, salmon, or tofu for added protein.
• Garnish with fresh parsley, basil, or crumbled feta cheese.

Additional Recipe Tips

• Rinse quinoa well to remove bitterness.
• Cut vegetables in similar sizes for even roasting.
• Add dressing just before serving if storing for meal prep.

Variations

• Add Protein: Chickpeas, grilled chicken, or shrimp.
• Cheesy Twist: Add feta or goat cheese.
• Nutty Crunch: Sprinkle with toasted almonds, walnuts, or pumpkin seeds.
• Herbal Upgrade: Fresh dill, basil, or cilantro for extra freshness.

Freezing & Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezing: Quinoa can be frozen separately for up to 2 months, but the full salad with dressing is best enjoyed fresh.
• Meal Prep Tip: Keep dressing separate and add before eating to avoid sogginess.

Special Equipment Needed

• Baking sheet (for roasting veggies)
• Medium saucepan with lid (for quinoa)
• Mixing bowl
• Whisk or jar with lid (for dressing)

Conclusion

This Roasted Vegetable Quinoa Salad with Lemon Dressing is more than just a salad—it’s a complete, nutrient-packed meal that’s as beautiful as it is delicious. With roasted vegetables adding depth, quinoa providing protein, and a lemony dressing tying everything together, this dish is the perfect blend of wholesome and refreshing. Whether you serve it warm for dinner, pack it for lunch, or prepare it for a family gathering, it’s guaranteed to satisfy and nourish.

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Roasted Vegetable Quinoa Salad with Lemon Dressing

Author: admin Courses: Salads

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 320 calories

Description

The Roasted Vegetable Quinoa Salad with Lemon Dressing is a fresh, vibrant, and wholesome dish that perfectly balances nutrition and flavor. Packed with protein-rich quinoa, colorful roasted vegetables, and a refreshing lemon dressing, this salad is not just healthy—it’s deeply satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 1 cup quinoa, uncooked (rinsed well)
• 2 cups vegetable broth (or water)
• 1 red bell pepper, diced
• 1 zucchini, sliced into half moons
• 1 yellow squash, sliced into half moons
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp dried oregano or Italian seasoning

For the Lemon Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp honey or maple syrup (optional for sweetness)
• Salt & pepper, to taste

Instructions

1. Cook Quinoa : Rinse quinoa thoroughly under cold water. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
2. Roast Vegetables : Preheat oven to 400°F (200°C). Arrange bell pepper, zucchini, yellow squash, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Roast for 20–25 minutes until tender and slightly caramelized.
3. Make Lemon Dressing : In a small bowl or jar, whisk together olive oil, lemon juice, zest, mustard, garlic, honey/maple syrup, salt, and pepper until smooth.
4. Assemble the Salad : In a large bowl, combine cooked quinoa and roasted vegetables. Pour dressing over the top and toss gently to combine.

Keywords: Roasted Vegetable Quinoa Salad with Lemon Dressing