Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad is a wholesome, vibrant, and flavor-packed dish that celebrates simple ingredients in the most delicious way. With tender roasted vegetables, fluffy quinoa, and a bright lemon vinaigrette, this salad is both nourishing and satisfying. It’s suitable as a healthy lunch, a side dish for dinner, or even a meal-prep favorite for busy days.

Quinoa brings a nutty flavor and fluffy texture, while roasted vegetables deepen in sweetness and flavor as they caramelize in the oven. The refreshing dressing ties everything together, making each bite well-balanced and delightful.

Why I Love This Recipe

I love this recipe because:

• It’s hearty but still feels fresh and energizing.
• It’s completely customizable with seasonal vegetables and flavor variations.
• It stores beautifully—making it perfect for meal prep.
• It’s both nutrient-dense and delicious, proving healthy food doesn’t have to be boring.

Why It’s a Must-Try Dish

• It’s naturally vegan and gluten-free.
• Packed with protein, fiber, antioxidants, and healthy fats.
• Ideal for potlucks, work lunches, or healthy dinners.
• Easily adaptable—change the dressing, protein, or vegetables based on preference or season.

Time Required

Servings & Nutrition

• Servings: 4–6
• Calories: ~350 per serving
• Course: Main dish or side salad
• Cuisine: Mediterranean-inspired

Ingredients

For the Salad:

• 1 cup uncooked quinoa (rinsed)
• 2 cups vegetable broth or water
• 1 medium zucchini, chopped
• 1 bell pepper (red, yellow, or orange), chopped
• 1 cup cherry tomatoes, halved
• 1 medium carrot, sliced
• 1 small red onion, chopped
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)

Add-Ins:

• ¼ cup chopped fresh parsley or cilantro
• ¼ cup sunflower seeds, pumpkin seeds, or toasted almonds

For the Lemon Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• 1 minced garlic clove (optional)
• Salt and pepper to taste

Cooking Directions

1. Cook the quinoa and set aside.
2. Roast vegetables until tender and lightly caramelized.
3. Whisk together the dressing.
4. Combine quinoa, roasted vegetables, herbs, nuts, and dressing.
5. Toss gently and serve warm or chilled.

Step-by-Step Preparation

Step 1: Cook the Quinoa

1. Rinse quinoa under cold water.
2. In a saucepan, add quinoa and broth/water.
3. Bring to a boil, cover, and simmer 12–15 minutes.
4. Fluff with a fork and let cool slightly.

Step 2: Roast the Vegetables

1. Preheat oven to 400°F (200°C).
2. Arrange zucchini, peppers, tomatoes, carrot, and onion on a baking sheet.
3. Drizzle with olive oil and season with salt, pepper, and paprika.
4. Roast for 20–25 minutes until tender and lightly browned.

Step 3: Make the Dressing

1. Combine lemon juice, olive oil, mustard, maple syrup, garlic, salt, and pepper.
2. Whisk until emulsified.

Step 4: Assemble the Salad

1. In a large bowl, add quinoa, roasted vegetables, parsley, and seeds.
2. Pour dressing and gently toss.

How to Serve

Serve:

• Warm as a comforting meal
• Chilled as a refreshing salad
• Alongside grilled tofu, falafel, or hummus

Garnish with fresh herbs or a sprinkle of vegan feta.

Special Equipment Needed

• Baking sheet
• Medium saucepan
• Mixing bowls
• Whisk

Recipe Tips

• Always rinse quinoa to remove bitterness.
• Ensure vegetables are evenly cut for uniform roasting.
• Don’t drown the salad—dress gradually to taste.

Variations

Storage & Freezing

To refresh: add fresh herbs or extra dressing before serving.

Conclusion

This Roasted Vegetable Quinoa Salad is a beautiful harmony of texture, nutrition, and flavor. It’s nourishing yet satisfying, easy yet impressive, and adaptable to every season. Whether you’re eating cleaner, trying plant-based meals, or simply love good food, this recipe deserves a spot in your regular rotation.

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Roasted Vegetable Quinoa Salad

Author: Anna Williams Courses: Salads

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

Servings: 4 Calories: 350 per serving

Description

Roasted Vegetable Quinoa Salad is a wholesome, vibrant, and flavor-packed dish that celebrates simple ingredients in the most delicious way. With tender roasted vegetables, fluffy quinoa, and a bright lemon vinaigrette, this salad is both nourishing and satisfying. It’s suitable as a healthy lunch, a side dish for dinner, or even a meal-prep favorite for busy days.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 1 cup uncooked quinoa (rinsed)
• 2 cups vegetable broth or water
• 1 medium zucchini, chopped
• 1 bell pepper (red, yellow, or orange)
• 1 cup cherry tomatoes, halved
• 1 medium carrot, sliced
• 1 small red onion, chopped
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)

Add-Ins:

• ¼ cup chopped fresh parsley or cilantro
• ¼ cup sunflower seeds, pumpkin seeds, or toasted almonds

For the Lemon Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• 1 minced garlic clove (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Cook the Quinoa : Rinse quinoa under cold water. In a saucepan, add quinoa and broth/water. Bring to a boil, cover, and simmer 12–15 minutes. Fluff with a fork and let cool slightly.
2. Step 2: Roast the Vegetables : Preheat oven to 400°F (200°C). Arrange zucchini, peppers, tomatoes, carrot, and onion on a baking sheet. Drizzle with olive oil and season with salt, pepper, and paprika. Roast for 20–25 minutes until tender and lightly browned.
3. Step 3: Make the Dressing : Combine lemon juice, olive oil, mustard, maple syrup, garlic, salt, and pepper. Whisk until emulsified.
4. Step 4: Assemble the Salad : In a large bowl, add quinoa, roasted vegetables, parsley, and seeds. Pour dressing and gently toss.

Keywords: Roasted Vegetable Quinoa Salad