ROASTED VEGETABLE QUINOA SALAD
This Roasted Vegetable Quinoa Salad is a hearty and nutritious dish packed with flavour. Roasted zucchini and bell peppers add a caramelised sweetness, while cherry tomatoes offer a burst of freshness. Combined with fluffy quinoa and a simple balsamic vinaigrette, this salad is perfect for a quick lunch, light dinner, or side dish. The quinoa provides plant-based protein, making it filling yet light. This salad is a healthy option for those looking for a satisfying meal packed with veggies, grains, and a balance of flavours. It’s easy to prepare and perfect for meal prepping or serving fresh.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Side
SERVING SIZE
1 serving
CUISINE
Mediterranean
PREPARATION / TECHNIQUES
Roast, No-Cook (for dressing), One-Pot Wonders
OCCASION / HOLIDAY
Weeknight Dinner, Picnic, Summer, Spring, Potluck, Super Bowl
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Cholesterol, Gluten-Free, Organic, Quick & Easy
DISH TYPE
Salad, Side Dish
INGREDIENTS FOR ROASTED VEGETABLE QUINOA SALAD
- 1/4 cup quinoa, cooked
- 1/4 cup zucchini, roasted
- 1/4 cup bell peppers, roasted
- 1/4 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 220
- Protein: 6g
- Carbohydrates: 30g
- Fibre: 6g
- Fat: 10g
- Saturated Fat:5g
- Sodium: 120mg
- Sugars: 4g
PREPARATION FOR ROASTED VEGETABLE QUINOA SALAD
- Roast the Vegetables: Preheat the oven to 200°C (400°F). Toss the diced zucchini and bell peppers with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes or until the vegetables are tender and slightly caramelised.
- Cook the Quinoa: While the vegetables roast, cook the quinoa according to package instructions. Once cooked, fluff it with a fork and set aside.
- Prepare the Tomatoes: Slice the cherry tomatoes in half and set aside.
- Make the Dressing: Whisk together the balsamic vinegar and olive oil in a small bowl. Add salt and pepper to taste.
- Assemble the Salad: Combine the cooked quinoa, roasted zucchini, bell peppers, and halved cherry tomatoes in a bowl. Drizzle the balsamic dressing over the salad and toss gently to combine.
- Serve: Season with additional salt and pepper to taste. Serve the salad warm or at room temperature.
PREP TIME
10 minutes
COOKING TIME
20 minutes (for roasting vegetables)
TIPS FOR ROASTED VEGETABLE QUINOA SALAD
- Cook the quinoa in vegetable broth instead of water for added flavour.
- For evenly roasted vegetables, spread them in a single layer on the baking sheet, ensuring they don’t overlap.
- To save time, roast the vegetables in advance and store them in the fridge for up to 2 days.
VARIATIONS
- Add chickpeas or black beans for extra protein and texture.
- Sprinkle crumbled vegan feta or nutritional yeast on top for a cheesy flavour.
- Use roasted sweet potatoes or eggplant for a different flavour profile.
- Swap quinoa with bulgur, couscous, or brown rice if desired.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or reheated gently before serving.
- Freezer: Quinoa freezes well, but storing roasted vegetables separately is best to avoid texture changes. Reheat the quinoa and vegetables separately, then assemble the salad.