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Quinoa and Roasted Vegetable Salad: easy quinoa salad — Salads & sides recipe | AfoodrinkSalads & sides

Quinoa and Roasted Vegetable Salad

A hearty and healthy salad that’s perfect for lunch or a light dinner.

Total

40 min

Servings

4 servings

Level

Easy

Quinoa has become a staple in many kitchens due to its versatility and nutritional benefits. This ancient grain is a complete protein, making it a great choice for vegetarians and meat-eaters alike.

In this recipe, we'll pair quinoa with a medley of roasted vegetables to create a delicious and satisfying salad. It's perfect for a quick lunch, a side dish, or a light dinner.

The beauty of this salad is its flexibility. You can use whatever vegetables you have on hand, making it both convenient and budget-friendly.

01What you'll need

Ingredients

13 items · 4 servings

  • 1 cup quinoa
  • 2 cups water
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons lemon juice
  • Fresh parsley, chopped, for garnish

02How to make it

Step-by-step

  1. Prepare the Quinoa

    Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.

  2. Roast the Vegetables

    Preheat your oven to 400°F (200°C). On a baking sheet, toss the red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and oregano. Spread them out in an even layer. Roast for 20 minutes, or until the vegetables are tender and slightly charred.

  3. Mix the Quinoa and Vegetables

    In a large bowl, combine the cooled quinoa and roasted vegetables. Add the cherry tomatoes and gently toss everything together.

  4. Add the Finishing Touches

    Sprinkle the feta cheese over the salad. Drizzle with lemon juice and gently toss to combine. Taste and adjust seasoning if necessary.

  5. Garnish and Serve

    Transfer the salad to a serving dish. Garnish with fresh parsley before serving. Enjoy warm or at room temperature.

03From our kitchen

Cook's tips

  • Make ahead by preparing the quinoa and roasting the vegetables up to two days in advance. Store them separately in the fridge and combine just before serving.
  • Store leftovers in an airtight container in the fridge for up to three days.
  • Swap zucchini or peppers with any seasonal vegetables like eggplant or asparagus for variety.

Cook's note

This recipe is a great way to introduce more plant-based meals into your diet.

04Frequently asked

Questions & answers

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or farro if you prefer.

Can I make this salad vegan?

Absolutely! Simply omit the feta cheese or replace it with a vegan cheese alternative.

How can I add more protein to this dish?

Feel free to add chickpeas or grilled chicken for additional protein.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories124

% Daily Value*

Total Fat9.1 g
12%
Saturated Fat2.3 g
12%
Cholesterol8 mg
3%
Sodium664 mg
29%
Total Carbohydrate8.8 g
3%
Dietary Fiber2.2 g
8%
Total Sugars5.4 g
Protein3 g
6%

* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.

05Keep cooking

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