Hey there! If you’re looking for a vibrant and nutritious dish, let me tell you about my favorite quinoa salad with roasted vegetables. This salad is a powerhouse of health benefits, packed with protein, fiber, and a rainbow of veggies. I love how versatile it is—you can mix and match seasonal vegetables or even add your favorite proteins to make it your own. Plus, it’s incredibly easy to whip up! Just a little chopping, some roasting, and you’ve got a stunning salad that’s perfect for lunch, dinner, or even meal prep. Trust me, the combination of the nutty quinoa and sweet, caramelized veggies is simply irresistible!
Ingredients List
- 1 cup quinoa
- 2 cups water
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
How to Prepare Quinoa Salad with Roasted Vegetables
Alright, let’s get cooking! This quinoa salad with roasted vegetables is as easy as pie—well, maybe easier! You’ll want to follow these steps for the best results, so grab your apron and let’s dive in!
Step-by-Step Instructions
- First things first, preheat your oven to 400°F (200°C). This is key for getting those veggies nice and caramelized!
- While the oven’s heating, rinse your quinoa under cold water. This helps remove any bitterness. Then, in a medium pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes. Trust me, that’s all it takes for fluffy quinoa!
- Meanwhile, grab a large bowl and toss together the diced zucchini, bell pepper, cherry tomatoes, and red onion. Drizzle with the olive oil, and sprinkle in some salt and pepper. Make sure everything is well coated.
- Spread your colorful veggie mix evenly on a baking sheet and pop it in the oven for about 20 minutes, or until they’re tender and slightly golden.
- When the quinoa is done, fluff it with a fork and let it cool for just a bit. You want it warm, but not hot.
- Finally, combine the roasted veggies with the quinoa in a large bowl, toss in the fresh parsley and lemon juice, and give it all a good mix. Voilà! Your salad is ready to shine!
Why You’ll Love This Recipe
- Nutritious and filling, perfect for a light meal or side dish.
- Packed with vibrant, roasted vegetables that add amazing flavor.
- Easy to prepare—great for busy weeknights or meal prep!
- Customizable with your favorite veggies or protein additions.
- Delicious served chilled or at room temperature, ideal for picnics!
Nutritional Information
Here’s a quick look at the estimated nutritional values for one serving of this delicious quinoa salad with roasted vegetables:
- Calories: 250
- Fat: 10g
- Protein: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 3g
- Sodium: 150mg
These values can vary based on the specific ingredients you use, but it’s a healthy choice any way you slice it!
Tips for Success
To make your quinoa salad with roasted vegetables truly shine, here are some of my favorite tips! First, don’t be afraid to experiment with different vegetables—broccoli, sweet potatoes, or even asparagus can work wonders. If you’re craving a little extra flavor, sprinkle in some feta cheese or toss in roasted chickpeas for added protein. And if you want to jazz up the dressing, try using balsamic vinegar or a splash of your favorite hot sauce for a kick! Lastly, letting the salad sit for a bit before serving allows all those delicious flavors to meld together. Trust me, you won’t regret it!
Storage & Reheating Instructions
To keep your quinoa salad with roasted vegetables fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. Just make sure it’s completely cooled before sealing it up. If you find yourself with cold salad, no worries! You can enjoy it straight from the fridge or let it come to room temperature. If you prefer it warm, gently reheat it in the microwave, but be careful not to overdo it—just a minute or so should do the trick!
FAQ Section
Can I make quinoa salad with roasted vegetables ahead of time?
Absolutely! This salad actually tastes even better after sitting for a while, as the flavors meld together beautifully. Just make sure to store it in the fridge in an airtight container.
What can I substitute for quinoa in this salad?
If you’re looking for a change, you can easily swap quinoa for other grains like farro, bulgur, or even brown rice. Each will bring its own unique texture and flavor!
Can I use frozen vegetables instead of fresh?
Definitely! Frozen vegetables are a great time-saver. Just toss them in the oven straight from the freezer, but you’ll want to keep an eye on the roasting time, as they may cook a little faster.
Is this quinoa salad with roasted vegetables gluten-free?
Yes! Quinoa is naturally gluten-free, making this salad a safe choice for anyone with gluten sensitivities or celiac disease. Just double-check any additional ingredients you add!
How do I make this salad more filling?
If you want to turn this salad into a heartier meal, consider adding some protein like grilled chicken, chickpeas, or even some nuts and seeds for a crunchy texture. It’s all about what you love!
Serving Suggestions
This quinoa salad with roasted vegetables is incredibly versatile and pairs beautifully with so many dishes! For a complete meal, serve it alongside grilled chicken or fish for a hearty protein boost. It’s also fantastic as a side dish at barbecues or potlucks—just imagine it next to some juicy burgers or a fresh green salad! For a delightful presentation, consider serving it in a hollowed-out bell pepper or alongside some crusty bread. Trust me, your guests will be impressed!
Quinoa Salad with Roasted Vegetables: 7 Irresistible Tips
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A nutritious quinoa salad packed with roasted vegetables.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes
- 1/2 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20 minutes.
- Fluff quinoa with a fork and let cool.
- Mix roasted vegetables with quinoa, parsley, and lemon juice.
- Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container.
- Add feta cheese for extra flavor.
- Use seasonal vegetables for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa salad with roasted vegetables
