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Quinoa & Roasted Veggie Salad Recipe
Ash Tyrrell

Quinoa & Roasted Veggie Salad Recipe

I recently made this quinoa and roasted veggie salad, and honestly, it completely exceeded my expectations. I wanted something healthy but still packed with flavor, and this dish delivered on every level. The roasted vegetables bring a deep, caramelized taste that pairs perfectly with fluffy quinoa
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa uncooked – rinse well to remove bitterness and improve flavor
  • 2 cups water or vegetable broth – broth adds extra depth and richness
  • 1 zucchini chopped – choose firm zucchini for better roasting texture
  • 1 red bell pepper diced – adds sweetness and color
  • 1 yellow bell pepper diced – balances flavor with mild tanginess
  • 1 red onion sliced – enhances the roasted, slightly sweet taste
  • 1 cup cherry tomatoes halved – juicy and slightly caramelized when roasted
  • 2 tablespoons olive oil – helps vegetables roast evenly and adds richness
  • 1 teaspoon garlic powder – for a subtle even garlic flavor
  • 1 teaspoon dried oregano – adds earthy herby notes
  • ½ teaspoon salt – enhances all flavors
  • ½ teaspoon black pepper – adds mild heat
  • ¼ cup feta cheese optional – adds a creamy, tangy finish (use fresh crumble for best taste)
  • 2 tablespoons fresh parsley chopped – brightens the entire dish
  • 2 tablespoons lemon juice – adds freshness and balances flavors

Method
 

  1. Start by rinsing the quinoa thoroughly under cold water to remove any bitterness. In a saucepan, combine quinoa and water or broth, then bring it to a boil. Reduce heat, cover, and let it simmer until fluffy and fully cooked.
  2. Preheat your oven to 400°F (200°C) while you prepare the vegetables. Spread chopped zucchini, peppers, onion, and tomatoes on a baking sheet. Drizzle with olive oil, sprinkle seasoning, and roast until tender and slightly caramelized.
  3. Once the quinoa and vegetables are ready, transfer them into a large mixing bowl. Gently toss everything together so the flavors blend evenly. Make sure the vegetables are slightly cooled before mixing.
  4. Stir in fresh parsley, lemon juice, and feta cheese if using. These ingredients bring brightness and a refreshing contrast to the roasted flavors. Mix lightly to keep the texture intact.
  5. You can serve the salad warm right away or let it chill in the fridge for a more refreshing taste. Letting it sit for a bit also helps the flavors deepen and meld beautifully.

Notes

  • I like to roast vegetables until slightly crispy for extra flavor
  • I always use vegetable broth instead of water for richer quinoa
  • I recommend adding lemon juice just before serving for freshness
  • I sometimes sprinkle chili flakes when I want a little heat
  • I’ve found that fresh herbs make a huge difference compared to dried