Go Back

Quinoa Salad with Roasted Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salads
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 1 cup quinoa, rinsed well
  • 2 cups vegetable broth (or water)
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 1 medium carrot, sliced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried oregano
  • ¼ tsp paprika
  • For the Dressing:
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely minced
  • 1 tsp honey or maple syrup (optional for sweetness)
  • Salt and pepper, to taste
  • Optional Add-ins:
  • ½ cup crumbled feta cheese (omit for vegan version)
  • ¼ cup chopped fresh parsley or basil
  • ¼ cup toasted nuts or seeds (almonds, pumpkin seeds, or pine nuts)

Instructions
 

  • Step 1: Cook the Quinoa : Rinse quinoa under cold water to remove bitterness. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside to cool slightly.
  • Step 2: Roast the Vegetables : Preheat oven to 425°F (220°C). Place zucchini, peppers, onion, carrot, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, oregano, and paprika, and toss well. Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
  • Step 3: Prepare the Dressing : In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper. Adjust to taste — add more lemon juice for tang or honey for sweetness.
  • Step 4: Combine Everything :In a large mixing bowl, combine cooked quinoa and roasted vegetables. Pour the dressing over the mixture and toss until well coated. Add feta cheese, herbs, and nuts if using. Serve warm or refrigerate for 30 minutes for a chilled version.