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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 red bell pepper, chopped - 1 zucchini, diced - 1 yellow squash, diced - 1 red onion, cut into wedges - 2 cups cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese (optional) - Juice of 1 lemon Quinoa is the star of this salad. It cooks up light and fluffy. I always rinse it to remove any bitter taste. The vegetable broth adds a nice depth of flavor. Use fresh veggies for the best taste. I love the bright colors of bell pepper, zucchini, and squash. They not only look good but also taste great. Cherry tomatoes add sweetness and juicy bites. If you want a creamy touch, add feta cheese. It gives the salad a nice tang. Fresh parsley brings brightness and a pop of color. - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Olive oil helps the veggies roast well. It enhances the flavors and adds richness. Garlic powder gives a warm, savory taste. Smoked paprika adds a hint of smokiness. Season with salt and pepper. This basic seasoning makes every bite tasty. You can adjust it based on your taste. Roasted Veggie Quinoa Salad is healthy and satisfying. It is full of fiber and protein, which helps keep you full. Each serving has about 300 calories, depending on added ingredients. Quinoa is a complete protein. It provides all nine essential amino acids. The veggies add vitamins and minerals. This salad is a great option for a nutritious lunch or dinner. It is simple to make and packed with flavor. Enjoy the health benefits while savoring every bite! {{ingredient_image_1}} To cook quinoa perfectly, start by rinsing it well. This step removes any bitter taste. Next, in a medium pot, bring 2 cups of vegetable broth or water to a boil. Once boiling, add 1 cup of quinoa. Lower the heat to a simmer and cover the pot. Cook for about 15 minutes or until all the liquid is absorbed. After cooking, fluff the quinoa with a fork. This helps separate the grains and gives it a light texture. For fluffiness, avoid stirring the quinoa while it cooks. Let it sit covered for 5 minutes after cooking. This resting time helps the grains expand and become fluffy. Preparing the veggies is easy. Start by chopping the red bell pepper, zucchini, yellow squash, and red onion. Halve the cherry tomatoes. Place all these veggies on a large baking sheet. Drizzle 3 tablespoons of olive oil over the vegetables. Then sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper. Toss the veggies well to coat them evenly. For optimal roasting, preheat your oven to 400°F (200°C). Roast the veggies for 20-25 minutes. Stir them halfway through to ensure even cooking. They should turn tender and caramelized. In a large bowl, combine the cooked quinoa with the roasted vegetables. Mix gently to keep the quinoa fluffy. Now, add a squeeze of fresh lemon juice over the mixture. This adds brightness and flavor. Toss in 1/4 cup of chopped parsley for freshness. If you like, sprinkle 1/4 cup of feta cheese on top for a creamy touch. Taste the salad and adjust seasoning. Add more salt, pepper, or lemon juice if needed. Your Roasted Veggie Quinoa Salad is now ready to enjoy! To ensure even roasting, cut your veggies into similar sizes. This helps them cook at the same rate. I suggest stirring them halfway through roasting. This way, they brown nicely on all sides. If you notice some veggies are cooking faster, remove them early. For example, cherry tomatoes roast quickly. Adjust cooking times based on your oven and the size of your cuts. You can customize flavor profiles easily. Try adding herbs like thyme or rosemary for a fresh taste. For a spicy kick, mix in some red pepper flakes. Balancing acidity with lemon juice is key. It brightens the dish and enhances all flavors. If you want more zing, add extra lemon juice to taste. When serving, use a large salad bowl to show off the colors. This makes the dish more inviting. For garnishing, sprinkle extra parsley on top for a fresh look. You can also add lemon wedges on the side. They give a nice touch and let guests add more juice if they like. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh, seasonal vegetables to enhance the flavor and nutritional value of your salad. Customize Your Veggies: Feel free to mix and match vegetables based on your preferences or what you have on hand. Root vegetables, like carrots or sweet potatoes, can add a different texture and taste. Perfectly Cooked Quinoa: Rinsing quinoa before cooking removes its natural coating, called saponin, which can give it a bitter taste. Make sure to fluff it with a fork after cooking for the best texture. Add Some Crunch: Consider adding nuts or seeds, such as almonds or sunflower seeds, for an extra crunch and a boost of healthy fats. {{image_2}} You can change up the veggies in this salad. Try adding broccoli, carrots, or cauliflower. These add great color and taste. If you don’t have quinoa, use farro or rice instead. For dressing, swap olive oil with avocado oil for a different flavor. This salad is easy to make vegan. Just leave out the feta cheese. For vegetarians, the cheese adds creaminess. If you're gluten-free, quinoa is already a safe choice. Just avoid any grains that contain gluten. Want some crunch? Add nuts like almonds or walnuts. Seeds like pumpkin or sunflower seeds work too. For extra flavor, try fresh herbs like basil or cilantro. They can brighten up the dish and add freshness. To keep your roasted veggie quinoa salad fresh, store it in the fridge. Place leftovers in an airtight container. This helps prevent the salad from drying out. You want the flavors to stay bright and tasty. Use a glass container for best results. It allows you to see what's inside and avoids staining. If you have more salad than you can eat, freezing is an option. Scoop servings into freezer-safe bags. Remove as much air as possible before sealing. This helps keep the salad fresh for longer. When you're ready to eat, thaw it in the fridge overnight. Reheat gently in the microwave or a pan. The quinoa may lose some texture but will still taste great. The shelf life of the salad varies. In the fridge, it stays good for about 3 to 5 days. If frozen, it can last for up to 3 months. Leftovers can be fun! You can mix the salad with eggs for a tasty breakfast. Add it to a wrap with some protein for lunch. It also pairs well with grilled chicken or fish for dinner. Toss in some fresh greens for a crunchy side. These ideas make your meals exciting and reduce waste. Enjoy your flavorful creations! To make quinoa fluffy, rinse it well before cooking. This step removes the saponins, which can taste bitter. Use a pot with a tight lid. Once the quinoa cooks, let it sit covered for 5 minutes. Then, fluff it with a fork. Avoid stirring too much while it cooks, as that can make it gummy. Common mistakes to avoid: - Not rinsing the quinoa. - Using too much water. - Not letting it rest after cooking. Yes, you can use other grains in this salad. Good options include farro, barley, or brown rice. Each grain brings its own texture and flavor. Try using bulgur for a quick-cooking alternative. Exploring alternatives for texture: - Quinoa: light and fluffy. - Farro: chewy and nutty. - Brown rice: hearty and filling. Absolutely! This salad is great for meal prep. You can cook quinoa and roast veggies ahead of time. Store them separately in the fridge. When ready to eat, mix them together. Tips for preparing in advance and storing: - Keep the dressing separate until serving. - Use airtight containers for storage. - It will last about 3 to 4 days in the fridge. This blog post explores how to make a delicious quinoa salad. We covered the main ingredients, oils, and spices that enhance flavor. You learned essential steps for cooking quinoa and roasting vegetables. I shared tips for perfect seasoning and presentation. We also discussed different variations and storage info for leftovers. Overall, quinoa salad is a healthy and flexible dish. It’s easy to prepare, nutritious, and great for meal prep. Enjoy creating your own version!

Colorful Roasted Veggie Quinoa Salad

A vibrant and nutritious salad featuring roasted vegetables and quinoa, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 red bell pepper, chopped
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red onion, cut into wedges
  • 2 cups cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese (optional)
  • 1 Juice of 1 lemon

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
  • While the quinoa is cooking, prepare the veggies. On a large baking sheet, combine the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes.
  • Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to ensure the veggies are coated evenly.
  • Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through cooking for even roasting.
  • In a large bowl, combine the cooked quinoa with the roasted vegetables.
  • Squeeze fresh lemon juice over the mixture and add chopped parsley. Toss gently to combine all the flavors.
  • If desired, sprinkle feta cheese on top for added creaminess.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Notes

Serve in a large salad bowl, garnished with additional parsley and lemon wedges on the side for a refreshing touch.
Keyword healthy, quinoa, roasted vegetables, salad, vegetarian