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Warm Quinoa Salad with Roasted Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salads
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 small eggplant, diced
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 2 medium carrots, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and black pepper, to taste
  • Optional Toppings:
  • ¼ cup crumbled feta cheese or goat cheese
  • 2 tablespoons chopped fresh parsley or basil
  • Toasted pine nuts or almonds

Instructions
 

  • Step 1: Cook the Quinoa : Rinse quinoa under cold water to remove bitterness. In a saucepan, add quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
  • Step 2: Roast the Vegetables : Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Toss bell peppers, zucchini, eggplant, carrots, onions, and cherry tomatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
  • Step 3: Prepare the Dressing : In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and honey. Season with salt and pepper to taste.
  • Step 4: Assemble the Salad : In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Pour the dressing over and toss gently to coat. Add feta, herbs, or nuts if desired.
  • Step 5: Warm and Serve : Serve immediately while warm or let it cool slightly for a room-temperature salad.