Quinoa & Roasted Veggie Salad Recipe for a Healthy Meal

Imagine diving into a bowl of Quinoa & Roasted Veggie Salad that bursts with color and flavor. Each bite presents a delightful crunch from roasted vegetables paired with the nutty taste of quinoa. It’s like your taste buds are throwing a fiesta! This dish is not just food; it’s an experience filled with delightful textures and aromas that will make you forget all about boring salads.

I remember the first time I made this dish for my family. They looked at me as if I had just served them a plate of kale chips. But after one bite, their reactions turned into surprise and joy! Perfect for potlucks or a soothing weekday meal, this salad is an effortless way to impress your guests while keeping things light and nutritious.

Creating this recipe has always been a hit; my friends often ask for seconds (and thirds) whenever I serve it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Choose high-quality quinoa; it should be fluffy when cooked and provide protein-packed goodness.
• Bell Peppers: Select fresh bell peppers in various colors for sweetness and visual appeal.
• Zucchini: Look for firm zucchini; they should have no soft spots for optimal roasting.
• Cherry Tomatoes: Use ripe cherry tomatoes that burst with flavor when bitten into.
• Red Onion: Pick a red onion for its mild flavor that balances the roasted veggies beautifully.
• Olive Oil: Use extra virgin olive oil to enhance the richness of the entire dish.
• Lemon Juice: Freshly squeezed lemon juice adds brightness and freshness to the salad.
• Salt and Pepper: Adjust these seasonings according to your personal taste preferences.
• Fresh Herbs (optional): Add fresh parsley or cilantro to elevate flavors and add freshness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This ensures your veggies roast evenly, developing that delicious caramelization we all crave.

Prepare Your Veggies: Chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Aim for uniform sizes so they roast evenly while looking fabulous!

Toss with Olive Oil and Seasoning: In a large bowl, toss your chopped veggies with olive oil, salt, and pepper until coated well. Let them shine in their flavorful attire!

Roast Until Golden Brown: Spread the seasoned veggies on a baking sheet in a single layer. Roast them in the oven for 20-25 minutes until golden brown and slightly crispy at the edges.

Cook Your Quinoa: While your veggies are roasting away, rinse 1 cup of quinoa under cold water. Then combine it with 2 cups of water in a pot over medium heat. Once boiling, reduce heat to low and simmer until absorbed (about 15 minutes).

Combine Everything Together!: In a large mixing bowl, fluff the cooked quinoa with a fork before adding roasted veggies. Drizzle lemon juice over the top while tossing gently to combine all those vibrant flavors together.

Now you have your fabulous Quinoa & Roasted Veggie Salad ready to serve! Enjoy this bowl of joy warm or cold; it’s delicious either way!

Perfecting the Cooking Process

Start by roasting the veggies first while cooking quinoa; this ensures everything is perfectly tender and flavorful.

Add Your Touch

Feel free to swap out veggies based on the season or your cravings. Try adding nuts for crunch or feta for creaminess.

Storing & Reheating

Store leftovers in an airtight container for up to four days. Reheat gently in the microwave to preserve texture.

Sometimes, I whip this salad up for potlucks, and it always gets rave reviews—especially from those who claim they “don’t like healthy food.”

FAQ

Can I use other grains instead of quinoa?

Yes, farro or barley can work well for a hearty salad.

Is this salad gluten-free?

Absolutely! Quinoa is naturally gluten-free, making it safe for anyone with gluten sensitivities.

How long does the salad stay fresh?

The salad remains fresh in the fridge for about four days when stored properly.

Print

Quinoa & Roasted Veggie Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Quinoa & Roasted Veggie Salad is a colorful, nutritious dish that combines crunchy roasted vegetables and fluffy quinoa for a delightful meal. Perfect for any occasion!

• Total Time: 40 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 2 bell peppers (mixed colors)
• 1 medium zucchini
• 1 cup cherry tomatoes
• 1 red onion
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh herbs (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F (220°C).
2. Chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
3. Toss the veggies in a large bowl with olive oil, salt, and pepper.
4. Spread the seasoned veggies on a baking sheet and roast for 20-25 minutes until golden brown.
5. Rinse quinoa under cold water, then cook in a pot with 2 cups of water over medium heat until absorbed (about 15 minutes).
6. Fluff the cooked quinoa and mix it with the roasted veggies; drizzle with lemon juice and combine gently.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Healthy

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg