Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quinoa Salad with Roasted Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fuel your body with the goodness of Quinoa Salad with Roasted Vegetables – a flavorful and nutritious dish that’s perfect for any meal of the day!

  • Total Time: 35 Minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried herbs (such as thyme, rosemary, or oregano)
  • Salt and pepper, to taste
  • Optional toppings: feta cheese, chopped fresh herbs (such as parsley or basil), lemon wedges

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
  3. While the quinoa is cooking, spread the diced bell peppers, zucchini, and cherry tomatoes in a single layer on the prepared baking sheet. Drizzle with olive oil, minced garlic, dried herbs, salt, and pepper, and toss to coat evenly.
  4. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through the cooking time.
  5. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Toss gently to combine.
  6. Serve the quinoa salad warm or at room temperature, topped with optional toppings such as crumbled feta cheese, chopped fresh herbs, and a squeeze of lemon juice.

Notes

  • Customize the roasted vegetable mix based on your preferences and seasonal availability. Try adding ingredients like red onion, eggplant, or asparagus for variety.
  • Make a big batch of quinoa salad and store it in the refrigerator for quick and easy meals throughout the week. It makes a nutritious and satisfying lunch or dinner option.
  • Drizzle the salad with a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard for extra flavor.
  • Author: admin
  • Prep Time: 10 Minutes
  • Cook Time: 20-25 Minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1.5 Cups
  • Calories: 250
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg