The aroma of roasted vegetables mingles with the nutty scent of quinoa in this delightful dish. Imagine vibrant colors dancing on your plate while your taste buds celebrate the symphony of flavors that is Quinoa & Roasted Veggie Salad.
This recipe is more than just food; it’s a celebration of health and happiness. Picture yourself enjoying it at a sunny picnic or as a quick dinner after a long day. The anticipation builds as the oven works its magic, transforming humble veggies into flavorful bites.
Why You'll Love This Recipe
- This Quinoa & Roasted Veggie Salad is not only easy to prepare but also bursting with flavor that will impress anyone
- You can customize it based on seasonal veggies you have available
- Its vibrant colors and textures make it an eye-catching addition to any table
- Perfect for meal prep or as a company-worthy side dish!
I once made this salad for my friends’ potluck, and they devoured it faster than I could say “superfood.” The smiles on their faces were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Quinoa: Use tri-color quinoa for added visual appeal; it’s nutritious and gluten-free.
- Zucchini: Choose firm zucchini; roasting brings out its natural sweetness.
- Bell Peppers: Any color works; they add crunch and a pop of color to your salad.
- Red Onion: Sliced thinly, it adds a nice sharpness that balances the sweetness of the roasted veggies.
- Cherry Tomatoes: These juicy gems burst with flavor when roasted—simply irresistible.
- Olive Oil: Extra virgin olive oil enhances the overall flavor; don’t skimp on quality!
- Salt & Pepper: Essential for seasoning; adjust to your taste preference.
- Lemon Juice: Freshly squeezed lemon juice brightens up the entire dish.
- Fresh Herbs (like parsley or basil): They add freshness and elevate the flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 400°F (200°C) while you gather all those colorful veggies. Line a baking sheet with parchment paper for easy cleanup.
Prepare Your Veggies: Chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. Toss them in olive oil until they glisten like jewels.
Seasoning Time: Sprinkle salt and pepper over your seasoned veggies before spreading them evenly on the baking sheet. Make sure they aren’t overcrowded; we want them to roast nicely!
Roast Away: Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Your kitchen will start smelling heavenly when those veggies begin caramelizing.
Cook the Quinoa: While veggies roast, rinse one cup of quinoa under cold water. In a medium saucepan, combine it with two cups of water or vegetable broth over medium heat.
Simmer Until Fluffy: Bring the mixture to a boil then reduce heat to low. Cover and simmer for 15 minutes or until quinoa has absorbed all liquid—fluff with a fork afterward!
Add Everything Together: Once everything is cooked, mix roasted veggies with quinoa in a large bowl. Drizzle with fresh lemon juice and toss in chopped herbs for that final touch.
Now you’re ready to serve this gorgeous dish! Enjoy every bite of your Quinoa & Roasted Veggie Salad as you bask in culinary glory!
You Must Know
- Quinoa & Roasted Veggie Salad is not just a dish; it’s a vibrant explosion of flavors and textures
- This colorful salad can elevate any meal, with endless customization possibilities
- Plus, it’s packed with nutrients that will make you feel like a culinary superhero
Perfecting the Cooking Process
To achieve the best results, roast your veggies first while cooking the quinoa. This timing allows for maximum flavor infusion and keeps everything fresh and crunchy.
Add Your Touch
Feel free to swap in seasonal veggies or add nuts for crunch. Experimenting with different dressings can also give your Quinoa & Roasted Veggie Salad a unique twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or enjoy cold for a refreshing meal.
Chef's Helpful Tips
- For fluffy quinoa, rinse it before cooking to remove bitterness
- Always use a 2</strong>: 1 water-to-quinoa ratio for perfect texture
- Feel free to mix in feta or avocado for added creaminess and flavor depth
Cooking this Quinoa & Roasted Veggie Salad reminds me of my first dinner party. Friends were amazed at how simple yet delicious it was, and I felt like a kitchen rockstar!
FAQ
Can I use other grains instead of quinoa?
Absolutely! Try farro or brown rice for different textures and flavors.
How do I prevent my roasted veggies from getting soggy?
Make sure to spread them out evenly on the baking sheet for proper roasting.
What dressing pairs well with Quinoa & Roasted Veggie Salad?
A lemon-tahini dressing adds brightness while complementing the roasted flavors beautifully.
Quinoa & Roasted Veggie Salad
- Total Time: 45 minutes
- Yield: Serves 4
Description
Quinoa & Roasted Veggie Salad is a vibrant, nutrient-rich dish combining nutty quinoa and colorful roasted vegetables, perfect for healthy meals and meal prep.
Ingredients
- Tri-color quinoa
- Zucchini
- Bell peppers
- Red onion
- Cherry tomatoes
- Olive oil
- Salt and pepper
- Lemon juice
- Fresh herbs (parsley or basil)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. Toss with olive oil, salt, and pepper.
- Spread veggies on the baking sheet in a single layer and roast for 20-25 minutes until caramelized.
- Rinse quinoa under cold water. In a saucepan, combine 1 cup quinoa with 2 cups water or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes until fluffy.
- Combine roasted veggies with cooked quinoa in a large bowl. Drizzle with lemon juice and toss in fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
