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Quinoa Salad with Roasted Vegetables

This quinoa salad with roasted vegetables is a healthy, flavorful, and versatile dish that’s perfect for any occasion. Packed with plant-based protein, fiber, and nutrients, it combines fluffy quinoa with caramelized roasted vegetables, a hint of fresh herbs, and a tangy homemade dressing. Whether served warm or chilled, this salad is a great addition to your meal rotation.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Salad:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium carrot, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Optional Additions:

  • 1/4 cup feta cheese or vegan alternative
  • 1/4 cup roasted almonds or sunflower seeds
  • Fresh parsley or cilantro for garnish

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Cook the Quinoa:
    • Rinse quinoa thoroughly under cold water to remove bitterness.
    • Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
  2. Prepare the Vegetables:
    • Preheat the oven to 400°F (200°C).
    • Place zucchini, bell peppers, cherry tomatoes, and carrot on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
    • Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
  3. Make the Dressing:
    • In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste. Set aside.
  4. Assemble the Salad:
    • In a large mixing bowl, combine cooked quinoa and roasted vegetables.
    • Add optional ingredients like feta cheese, nuts, or seeds for extra flavor and texture.
    • Drizzle dressing over the salad and toss gently to combine. Adjust seasoning as needed.
  5. Serve and Enjoy:
    • Serve the salad warm or chilled. Garnish with fresh parsley or cilantro before serving.

Notes

  • Make Ahead: This salad can be prepared in advance. Store dressing separately and mix just before serving.
  • Vegetable Options: Feel free to swap in your favorite seasonal vegetables, like broccoli, sweet potatoes, or eggplant.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Author: Chef Crenn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad, Main Course, Side Dish
  • Method: Roasting, Mixing
  • Cuisine: Mediterranean, Plant-Based
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 240
  • Sugar: 4g
  • Sodium: 360mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: Quinoa Salad, Roasted Vegetables, Healthy Salad, Vegetarian Salad, Vegan Salad, Easy Salad Recipe