The aroma of roasted vegetables mingles with the nutty scent of quinoa, creating a dish that’s not just food but a celebration for your senses. Imagine vibrant bell peppers, tender zucchini, and sweet cherry tomatoes dancing together on your plate, all while whispering sweet nothings about nutrition and flavor. Yes, folks, we’re diving into the world of Quinoa & Roasted Veggie Salad.
This dish has a special place in my heart because it reminds me of those sunny summer picnics where everyone’s too busy laughing to notice their salads are disappearing fast. It’s incredibly versatile—perfect for a quick lunch or as a star at your dinner table—and trust me when I say you’ll be fighting over the last bite!
Why You'll Love This Recipe
- This easy-to-make quinoa and roasted veggie salad bursts with flavor while making meal prep simple
- You can customize it based on seasonal veggies or personal preferences
- The eye-catching colors make it an attractive dish for any gathering
- Perfect as a side or main course, this salad is wonderfully versatile!
I once served this salad at a family gathering, and my cousin thought it was gourmet catering. Little did they know it took me just 30 minutes!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Quinoa: A protein-packed superfood that cooks up fluffy; rinse it well before cooking for the best results.
- Bell Peppers: Choose assorted colors for vibrancy; they add sweetness and crunch to the salad.
- Zucchini: Tender yet firm; slice them thinly to ensure even roasting.
- Cherry Tomatoes: Sweet bites of goodness; use halved or whole depending on your preference.
- Red Onion: Adds a sharp bite; roasting mellows its flavor beautifully.
- Olive Oil: Use high-quality extra virgin olive oil for drizzling to enhance flavors.
- Lemon Juice: Freshly squeezed adds brightness and balances the richness of the olive oil.
- Salt and Pepper: Essential seasonings that bring all flavors together.
- Fresh Herbs (like parsley or basil): Chopped herbs elevate the dish with freshness; feel free to mix them up!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 425°F (220°C) while you prepare your vegetables. A hot oven will help caramelize those veggies beautifully.
Toss Those Veggies: In a large bowl, combine chopped bell peppers, zucchini slices, halved cherry tomatoes, and red onion wedges. Drizzle generously with olive oil and sprinkle salt and pepper.
Roast Until Perfect: Spread the vegetable mixture onto a baking sheet in a single layer. Roast for 20-25 minutes until they’re tender and slightly caramelized; keep an eye out for golden edges.
Cook the Quinoa: Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. Combine rinsed quinoa with 2 cups of water in a pot over medium heat; bring to a boil then reduce heat and simmer covered for about 15 minutes.
Mingle It All Together: Fluff cooked quinoa with a fork once done; let it cool slightly before combining with roasted veggies in a large bowl.
Add Final Touches: Squeeze fresh lemon juice over the mixture and toss in chopped herbs like parsley or basil before serving. Adjust seasoning if needed!
Now you’re ready to enjoy this glorious Quinoa & Roasted Veggie Salad! Don’t be surprised if you find yourself going back for seconds—or thirds!
You Must Know
- This quinoa & roasted veggie salad is a delight, combining vibrant textures and flavors
- Its versatility allows for seasonal veggies, making it perfect for any time of year
- Plus, the satisfying crunch and nutty aroma will have your taste buds dancing with joy!
Perfecting the Cooking Process
Start by roasting the veggies while you cook quinoa to maximize efficiency. This way, everything finishes around the same time, ensuring warm veggies mingle perfectly with the fluffy quinoa.
Add Your Touch
Feel free to swap out veggies based on what’s in season or your personal preferences. Add nuts or seeds for extra crunch, or toss in some feta cheese for a salty kick.
Storing & Reheating
Store quinoa & roasted veggie salad in an airtight container in the fridge for up to four days. For reheating, microwave gently until warmed through, but a cold serving is just as delightful!
Chef's Helpful Tips
- Always rinse quinoa before cooking to remove bitterness
- Roasting veggies at high heat caramelizes their natural sugars, enhancing flavor
- Don’t overcrowd the baking sheet; space allows for even roasting and delicious caramelization
Cooking this quinoa & roasted veggie salad brings back memories of my friends’ potluck where it stole the spotlight—everyone asked for the recipe!
FAQ
Can I use frozen vegetables for this salad?
Absolutely! Just ensure they’re thawed and drained before roasting.
How can I make this salad more filling?
Add chickpeas or black beans to boost protein and fiber content.
What dressing pairs well with quinoa & roasted veggie salad?
A lemon-tahini dressing complements the flavors beautifully!
Quinoa & Roasted Veggie Salad
Savor the vibrant flavors of this Quinoa & Roasted Veggie Salad, a delicious blend of nutritious ingredients that’s perfect for any meal or gathering.
- Total Time: 40 minutes
- Yield: Serves 4
Ingredients
- 1 cup quinoa
- 2 cups assorted bell peppers, chopped
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, wedged
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh herbs (parsley or basil), chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chopped bell peppers, zucchini slices, halved cherry tomatoes, and red onion wedges. Drizzle with olive oil and season with salt and pepper.
- Spread the vegetable mixture on a baking sheet in a single layer. Roast for 20-25 minutes until tender and slightly caramelized.
- Rinse quinoa under cold water. Combine with 2 cups of water in a pot; bring to a boil then reduce heat to simmer covered for about 15 minutes.
- Once cooked, fluff quinoa with a fork and let cool slightly before mixing it with roasted veggies in a large bowl.
- Squeeze fresh lemon juice over the salad and add chopped herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
