I recently made this Quinoa & Roasted Veggie Salad Recipe, and I have to say—it completely surprised me. I’ve made quinoa salads before, but roasting the vegetables takes the flavor to a whole new level.
The caramelized edges, fluffy quinoa, and bright dressing come together beautifully. I love how hearty yet fresh it feels at the same time. After one bite, I knew this would become a regular in my kitchen.
Ingredients
Here’s everything you’ll need to make this flavorful and satisfying salad. Each ingredient plays an important role in building texture and depth.
- 1 cup quinoa (uncooked) – Rinse thoroughly to remove bitterness and ensure a clean, nutty flavor.
- 2 cups water or vegetable broth – Broth adds extra depth compared to plain water.
- 1 medium zucchini, diced – Roasts beautifully and adds tender texture.
- 1 red bell pepper, chopped – Provides sweetness and vibrant color.
- 1 yellow squash, diced – Adds variety and soft texture once roasted.
- 1 red onion, cut into wedges – Becomes sweet and slightly caramelized in the oven.
- 1 cup cherry tomatoes, halved – Roast until slightly blistered for rich flavor.
- 2 tablespoons olive oil – Helps vegetables roast evenly and enhances flavor.
- 1 teaspoon kosher salt – Essential for seasoning layers properly.
- ½ teaspoon freshly ground black pepper – Adds mild heat and depth.
- 1 tablespoon fresh lemon juice – Brightens the entire dish.
- 1 teaspoon lemon zest – Adds fresh citrus aroma.
- 2 tablespoons chopped fresh parsley – Brings freshness and color.
- ¼ cup crumbled feta cheese (optional) – Adds a creamy, salty finish.
- 1 tablespoon red wine vinegar – Balances sweetness from roasted vegetables.
Note: These ingredient quantities yield approximately 4 generous servings.
Variations
This recipe is flexible and easy to customize based on your dietary needs or flavor preferences.
- For a dairy-free option, simply skip the feta cheese or replace it with a plant-based alternative.
- If you enjoy hearty comfort-style meals, you might also like trying the Grilled Cheeseburger Wraps Recipe for a fun and satisfying option.
- If you prefer a vegan version, ensure your broth is vegetable-based and omit the cheese entirely.
- You can enhance flavor by adding toasted pine nuts, sliced almonds, or sunflower seeds for crunch.
- For another rich and flavorful dish, the Cheese Steak Style Sloppy Joes Recipe offers a delicious twist on a classic favorite.
- For extra protein, toss in chickpeas or grilled tofu. If you like a little heat, a pinch of red pepper flakes works wonderfully.
Cooking Time
Here’s a quick overview of how long this recipe takes from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Baking sheet – For roasting vegetables evenly in the oven.
- Parchment paper – Prevents sticking and makes cleanup easy.
- Medium saucepan with lid – To cook the quinoa properly.
- Fine mesh strainer – Essential for rinsing quinoa thoroughly.
- Large mixing bowl – For combining all ingredients evenly.
- Sharp knife and cutting board – For chopping vegetables efficiently.
- Zester or microplane – To grate fresh lemon zest.
How to Make Quinoa & Roasted Veggie Salad Recipe?
This recipe comes together in simple steps. Roasting adds depth, while the quinoa provides a fluffy, nutty base. Follow these steps carefully for the best results.
Step 1: Prepare the Quinoa
Start by rinsing the quinoa thoroughly under cold water using a fine mesh strainer. This removes the natural coating that can taste bitter. In a saucepan, combine quinoa with water or broth and bring it to a boil, then reduce to a gentle simmer and cover. Cook for about 15 minutes until the liquid is absorbed and the grains are tender, then fluff with a fork and let it cool slightly.
Step 2: Roast the Vegetables
Preheat your oven to 425°F (220°C) while you chop the vegetables into evenly sized pieces. Toss zucchini, squash, bell pepper, onion, and tomatoes with olive oil, salt, and pepper until well coated. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized around the edges.
Step 3: Prepare the Dressing
In a small bowl, whisk together lemon juice, lemon zest, red wine vinegar, and a drizzle of olive oil if desired. The dressing should taste bright and balanced, not overly acidic. Adjust salt and pepper to taste, remembering that feta will add extra saltiness later.
Step 4: Combine Everything
In a large mixing bowl, add the cooked quinoa and roasted vegetables while they are still slightly warm. Pour the dressing over the mixture and toss gently so everything is evenly coated. Sprinkle chopped parsley and feta on top, folding carefully to maintain texture.
Step 5: Chill and Serve
You can serve the salad warm, at room temperature, or chilled depending on your preference. I like letting it sit for at least 20 minutes before serving so the flavors meld together beautifully. Give it one final toss and adjust seasoning before plating.
Additional Tips for Making this Recipe Better
After making this recipe several times, I’ve discovered a few small tricks that really elevate the flavor and texture.
- I always roast the vegetables until I see golden brown edges because that caramelization adds amazing depth.
- I prefer cooking quinoa in vegetable broth instead of water for richer flavor.
- I let the quinoa cool slightly before mixing so it doesn’t become mushy.
- I sometimes add a drizzle of high-quality olive oil right before serving for extra richness.
- I taste and adjust salt at the very end because feta can make it saltier than expected.
How to Serve Quinoa & Roasted Veggie Salad Recipe?
This salad is incredibly versatile and works for many occasions. I love serving it slightly warm as a main dish for lunch or dinner. It also pairs beautifully with grilled chicken, salmon, or tofu for a heartier meal.
For presentation, transfer the salad to a wide serving platter and sprinkle extra parsley and feta on top. A few lemon wedges on the side add brightness and visual appeal. If you’re entertaining, drizzle a little olive oil over the top right before serving for a glossy finish.
Nutritional Information
Here’s a general nutritional overview per serving:
- Calories: Approximately 320 kcal – A balanced and satisfying portion.
- Protein: 10 grams – Thanks to quinoa and optional feta.
- Carbohydrates: 40 grams – Mostly from wholesome quinoa and vegetables.
- Fat: 14 grams – Primarily healthy fats from olive oil.
Make Ahead and Storage
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making it even better the next day.
Freezing
You can freeze the quinoa and roasted vegetables separately for up to 2 months. However, I recommend adding fresh herbs and dressing after thawing for best texture.
Reheating
If you prefer it warm, gently reheat in a skillet over low heat or microwave briefly. Add a splash of lemon juice or olive oil to refresh the flavors.
Why You’ll Love This Recipe?
This Quinoa & Roasted Veggie Salad Recipe stands out for many reasons. Here’s why I keep coming back to it:
- Easy to prepare – Simple steps and minimal equipment make it perfect for busy days, and I love how straightforward it feels every time I make it.
- Nutritious and filling – It’s packed with fiber, protein, and fresh vegetables, making it satisfying without feeling heavy.
- Customizable – You can easily adapt it for vegan, dairy-free, or protein-packed variations depending on your needs.
- Great for meal prep – I find it tastes even better the next day, which makes planning lunches effortless.
- Perfect balance of flavors – The roasted sweetness, tangy dressing, and nutty quinoa create a beautifully balanced dish.
This Quinoa & Roasted Veggie Salad Recipe is the kind of meal that feels wholesome yet indulgent at the same time. I truly enjoy how adaptable and vibrant it is, and I hope once you try it, it becomes a favorite in your kitchen too.
Quinoa & Roasted Veggie Salad Recipe
Ingredients
Method
- Start by rinsing the quinoa thoroughly under cold water using a fine mesh strainer. This removes the natural coating that can taste bitter. In a saucepan, combine quinoa with water or broth and bring it to a boil, then reduce to a gentle simmer and cover. Cook for about 15 minutes until the liquid is absorbed and the grains are tender, then fluff with a fork and let it cool slightly.
- Preheat your oven to 425°F (220°C) while you chop the vegetables into evenly sized pieces. Toss zucchini, squash, bell pepper, onion, and tomatoes with olive oil, salt, and pepper until well coated. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized around the edges.
- In a small bowl, whisk together lemon juice, lemon zest, red wine vinegar, and a drizzle of olive oil if desired. The dressing should taste bright and balanced, not overly acidic. Adjust salt and pepper to taste, remembering that feta will add extra saltiness later.
- In a large mixing bowl, add the cooked quinoa and roasted vegetables while they are still slightly warm. Pour the dressing over the mixture and toss gently so everything is evenly coated. Sprinkle chopped parsley and feta on top, folding carefully to maintain texture.
- You can serve the salad warm, at room temperature, or chilled depending on your preference. I like letting it sit for at least 20 minutes before serving so the flavors meld together beautifully. Give it one final toss and adjust seasoning before plating.
Notes
- I always roast the vegetables until I see golden brown edges because that caramelization adds amazing depth.
- I prefer cooking quinoa in vegetable broth instead of water for richer flavor.
- I let the quinoa cool slightly before mixing so it doesn’t become mushy.
- I sometimes add a drizzle of high-quality olive oil right before serving for extra richness.
- I taste and adjust salt at the very end because feta can make it saltier than expected.
