Quinoa Salad with Roasted Vegetables

Quinoa salad with roasted vegetables is a wholesome and satisfying dish that’s perfect for lunch, dinner, or as a side at your next gathering. Packed with protein-rich quinoa, colorful roasted vegetables, and a zesty dressing, this salad brings both nutrition and flavor to the table. The combination of textures—from the tender roasted vegetables to the slightly crunchy quinoa—creates a balanced and delightful eating experience. It’s also a versatile recipe, easily adapted to suit seasonal produce or personal preferences.

Ingredients

For the salad:

1 cup quinoa (uncooked)
2 cups water or vegetable broth
1 medium zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
1 cup cherry tomatoes, halved
1 small eggplant, cubed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon garlic powder

For the dressing:

3 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon honey or maple syrup
Salt and pepper to taste

Optional additions:

½ cup crumbled feta cheese
2 tablespoons chopped fresh parsley or basil
¼ cup toasted pine nuts or sunflower seeds

Preparing the Quinoa

Begin by rinsing the quinoa thoroughly in a fine mesh strainer under cold water. This step is important, as it removes the natural saponins that can give quinoa a bitter taste. Once rinsed, combine the quinoa with the water or vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. When the quinoa is tender and the liquid has been absorbed, remove it from the heat and let it sit, covered, for an additional 5 minutes.

After resting, fluff the quinoa with a fork to separate the grains. Allow it to cool to room temperature before combining it with the other ingredients. If you’re in a hurry, spread the quinoa out on a baking sheet to cool more quickly.

Roasting the Vegetables

While the quinoa is cooking, prepare the vegetables for roasting. Preheat your oven to 425°F (220°C). Arrange the chopped zucchini, bell peppers, red onion, eggplant, and cherry tomatoes on a large baking sheet. Drizzle with olive oil and sprinkle the salt, black pepper, oregano, and garlic powder evenly over the vegetables. Use your hands or a spatula to toss everything together, ensuring the vegetables are well coated.

Spread the vegetables in a single layer to ensure they roast evenly. Place the tray in the preheated oven and roast for 20 to 25 minutes, stirring once halfway through. The vegetables should be tender and slightly caramelized, with a few crispy edges for added texture. Once done, remove them from the oven and set aside to cool slightly.

Making the Dressing

As the vegetables cool, prepare the dressing. In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, minced garlic, and honey or maple syrup. Whisk or shake well until the ingredients are fully emulsified. Taste the dressing and adjust the seasoning with salt and pepper as needed. The goal is a bright and tangy flavor that complements the earthy quinoa and sweet roasted vegetables.

Assembling the Salad

Once all the components have cooled, it’s time to bring the salad together. In a large mixing bowl, combine the cooked quinoa with the roasted vegetables. Pour the dressing over the top and gently toss everything until well mixed. If you’re adding feta cheese, herbs, or seeds, fold them in at this stage. These extras add richness, freshness, and a pleasant crunch, enhancing the overall dish.

Allow the salad to sit for 10 to 15 minutes before serving. This resting time allows the flavors to meld and deepen. If you’re making the salad ahead of time, cover it and refrigerate until ready to serve. It keeps well in the fridge for up to three days and can be enjoyed cold or at room temperature.

Serving Suggestions

This quinoa salad is incredibly versatile. It can be served on its own as a light main dish or paired with grilled chicken, fish, or tofu for a more substantial meal. It also makes an excellent side dish for picnics, potlucks, or family dinners. For added texture and presentation, serve it over a bed of greens such as arugula, spinach, or romaine lettuce.

For those who enjoy a little more zest, consider topping the salad with a spoonful of Greek yogurt or a drizzle of tahini sauce. These additions bring a creamy element that contrasts nicely with the roasted vegetables and zesty dressing.

Storage and Meal Prep Tips

One of the best aspects of this dish is how well it holds up for meal prep. Store leftovers in an airtight container in the refrigerator. The flavors continue to develop over time, making the salad even more delicious the next day. If you’re planning to prepare this dish in advance, consider keeping the dressing separate and adding it just before serving to maintain the salad’s texture.

To keep the salad fresh for longer, store the quinoa, roasted vegetables, and any extras like cheese or nuts separately. This approach is especially helpful if you’re planning to pack the salad for lunches throughout the week. Simply assemble individual portions as needed, and enjoy a quick, healthy meal any time.

Health Benefits

This quinoa salad with roasted vegetables is not only delicious but also highly nutritious. Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also rich in fiber, magnesium, iron, and antioxidants. Roasted vegetables provide a variety of vitamins and minerals, such as vitamin C, vitamin A, and potassium. Olive oil and nuts contribute heart-healthy fats, while lemon juice and fresh herbs offer antioxidants and a burst of flavor without added calories.

For those following specific dietary plans, this dish is naturally gluten-free and can easily be made vegan by omitting the cheese or replacing it with a plant-based alternative. It’s also a great option for individuals looking to increase their intake of plant-based meals without sacrificing taste or satisfaction.

Final Thoughts

Quinoa salad with roasted vegetables is a practical, nourishing recipe that fits seamlessly into a variety of meal plans. Its vibrant colors, satisfying textures, and bold flavors make it a favorite among home cooks and guests alike. Whether you’re preparing a quick weekday lunch or contributing a dish to a festive gathering, this salad stands out for its simplicity and versatility. With just a few steps and a handful of fresh ingredients, you can create a meal that’s as enjoyable to eat as it is to prepare.

Quinoa Salad with Roasted Vegetables