Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad is one of those wonderfully balanced dishes that brings together wholesome nutrition, vibrant colors, and incredible flavor—all in a single bowl. Light yet filling, nutritious yet comforting, this salad celebrates seasonal vegetables with a smoky, caramelized flavor from roasting, paired with fluffy quinoa and a tangy, refreshing dressing.

This recipe feels like a warm hug in every bite—whether enjoyed fresh out of the oven or cold from the fridge. It’s a perfect choice for anyone looking to eat healthier without sacrificing taste, texture, or satisfaction.

Why I Love This Recipe

I love this recipe because it’s:

• Versatile and customizable — you can change the vegetables based on what you have.
• Nutritious — quinoa provides protein, fiber, and essential minerals.
• Meal‐prep friendly — stays fresh for days and tastes even better with time.
• Balanced and fulfilling — with protein, healthy fats, veggies, and carbs in harmony.

It’s a nourishing bowl made with real ingredients—simple yet gourmet-tasting.

Why This Dish Is a Must-Try

This dish deserves a spot in your weekly rotation because:

• It’s gluten-free, plant-based, and suitable for many dietary preferences.
• It works as a main course or side dish.
• It’s delicious hot, warm, or chilled.
• The roasted vegetables add a depth of flavor that raw salads just can’t match.

Whether you’re trying to eat healthier, reduce meat consumption, or explore fresh recipes, this quinoa salad is a game changer.

Prep and Cook Time

Step	Time
Preparation Time	15 minutes
Cooking Time	25–30 minutes
Total Time	40–45 minutes

Servings & Nutrition

• Servings: 4
• Calories per Serving: ~350–420 (approx., varies with dressing amount)

Course & Cuisine

• Course: Main dish / Salad / Meal Prep
• Cuisine: Mediterranean-Inspired / Modern Healthy

Ingredients

For the Salad

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 1 small sweet potato, cubed
• 2 tablespoons olive oil
• Salt and black pepper to taste
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon dried oregano

For the Dressing

• 3 tablespoons olive oil
• 1½ tablespoons lemon juice or balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey (optional)
• Salt and pepper to taste

Optional Add-Ins

• ¼ cup feta cheese or vegan feta
• 2 tablespoons roasted almonds, walnuts, or pumpkin seeds
• Fresh herbs: parsley, cilantro, or basil

Step-by-Step Cooking Directions

Step 1: Cook the Quinoa

1. Rinse quinoa under running water to remove bitterness.
2. Add quinoa and water/broth to a saucepan.
3. Bring to a boil, then reduce heat and simmer for 12–15 minutes until fluffy.
4. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Step 2: Roast the Vegetables

1. Preheat oven to 200°C (400°F).
2. Place all chopped vegetables on a baking sheet.
3. Drizzle with olive oil, salt, pepper, garlic powder, paprika, and oregano.
4. Roast for 20–25 minutes or until slightly caramelized.

Step 3: Make the Dressing

1. In a small bowl, whisk together olive oil, lemon juice/vinegar, mustard, sweetener, salt, and pepper.

Step 4: Assemble the Salad

1. Combine cooked quinoa and roasted vegetables in a large bowl.
2. Pour dressing over and toss well.
3. Mix in herbs, cheese, or nuts if desired.

How to Serve

Serve:

• Warm as a cozy main dish,
• Chilled as a refreshing salad,
• Or alongside grilled chicken, tofu, or fish as a side dish.

Garnish with seeds, herbs, or crumbled cheese for a restaurant-style finish.

Recipe Tips

✔ Rinsing quinoa removes bitterness.
✔ Let quinoa cool slightly before mixing to avoid mushiness.
✔ Use parchment paper for crispier roasted veggies.
✔ Taste test dressing—adjust acidity/sweetness as needed.

Variations

Style	Add-Ins
Mediterranean	Feta, kalamata olives, cucumber, basil
Mexican-Inspired	Black beans, corn, cilantro, lime
Middle-Eastern	Tahini dressing, chickpeas, sumac
Italian Style	Pesto dressing, sun-dried tomatoes, pine nuts
Fall Harvest	Butternut squash, cranberries, pecans

Special Equipment Needed

• Baking sheet or roasting tray
• Medium saucepan
• Mixing bowl
• Whisk (for dressing)
• Sharp cutting knife

Frequently Asked Questions

Q: Can I use another grain instead of quinoa?
Yes! Couscous, bulgur, brown rice, or farro work great.

Q: Can I skip roasting and use raw vegetables?
Absolutely—but roasting creates deeper flavor and sweetness.

Q: Is this salad vegan?
Yes, if you skip cheese or use vegan feta.

Q: Can I meal prep this?
Yes—this salad stores beautifully and is ideal for lunch boxes.

Conclusion

Quinoa and Roasted Vegetable Salad isn’t just a recipe—it’s a nourishing lifestyle choice. It’s packed with flavor, nutrients, freshness, and versatility. Whether you’re cooking for a weekday lunch, a family dinner, or a potluck gathering, this salad promises to impress while keeping you energized, satisfied, and happy.