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Quinoa & Roasted Veggie Salad Recipe
Ash Tyrrell

Quinoa & Roasted Veggie Salad Recipe

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.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.