Quinoa & Roasted Veggie Salad

The scent of roasting vegetables wafts through the air as you picture a colorful plate of Quinoa & Roasted Veggie Salad. Imagine diving into this delightful medley of textures and flavors that dance like confetti on your taste buds. Each forkful bursts with the earthy sweetness of roasted peppers, crispy zucchini, and nutty quinoa—it’s not just food; it’s an experience waiting to happen.

This salad isn’t just for dinner; it’s a crowd-pleaser at potlucks and a fantastic way to impress your friends during a casual brunch. Picture yourself serving this vibrant dish while friends rave about its amazing flavors. Trust me; their jaws will drop faster than your phone battery when you forget to charge it before a night out.

I once served this dish at a family gathering where the veggie skeptics converted to die-hard fans after just one bite—talk about redemption!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use tri-color or regular quinoa for texture and flavor; it’s protein-packed and gluten-free.
• Zucchini: Select firm zucchini for roasting; it will add a subtle sweetness and nice crunch.
• Bell Peppers: Grab red, yellow, or orange bell peppers for vibrant colors and sweet flavor.
• Red Onion: Choose a medium-sized onion; its sweetness enhances the overall flavor when roasted.
• Olive Oil: Extra virgin olive oil is best; it adds richness and depth to the veggies.
• Lemon Juice: Fresh lemon juice brightens the salad beautifully; avoid bottled versions if possible.
• Salt & Pepper: Season generously; these basic ingredients enhance all other flavors in the dish.
• Fresh Herbs: Parsley or basil works great; they add freshness that lifts the entire dish.
• Feta Cheese (optional): Crumbled feta adds creaminess and tanginess that pairs perfectly with veggies.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Set your oven to 425°F (220°C). This high temperature will help caramelize your veggies beautifully.

Prepare the Quinoa: Rinse one cup of quinoa under cold water in a fine-mesh sieve until water runs clear. In a pot, combine the rinsed quinoa with two cups of water; bring to a boil.

Chop Your Vegetables: While the quinoa cooks, chop zucchini, bell peppers, and red onion into bite-sized pieces. Aim for uniform sizes for even cooking.

Toss with Olive Oil: Place chopped vegetables on a baking sheet and drizzle with olive oil. Sprinkle salt and pepper generously—don’t be shy! Toss well until evenly coated.

Roast Until Tender: Spread veggies in a single layer on the baking sheet. Roast them in your preheated oven for about 20-25 minutes until they are golden brown and tender.

Add Cooked Quinoa: Once cooked (you’ll know when it looks fluffy), remove quinoa from heat and let it sit covered for 5 minutes before fluffing with a fork.

Combine roasted vegetables with quinoa in a large bowl while still warm. Squeeze fresh lemon juice over everything and mix gently but thoroughly so each ingredient gets acquainted.

Lastly, sprinkle fresh herbs on top along with crumbled feta cheese if desired. Stir gently just before serving—voila! You’ve created magic!

Now grab your fork and dig into this delightful plate of Quinoa & Roasted Veggie Salad! You’ve earned every bite!

Perfecting the Cooking Process

Start by roasting your veggies while cooking the quinoa. This way, everything finishes around the same time, ensuring hot servings.

Add Your Touch

Feel free to swap in seasonal vegetables or add protein like chickpeas or grilled chicken for variety.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold or reheat gently to preserve textures.

Cooking quinoa & roasted veggie salad reminds me of my cousin’s potluck where I accidentally brought a spoon instead of a serving dish. Everyone laughed as I frantically searched for something to transfer my creation, but they devoured every last bite!

FAQ

What can I substitute for quinoa in this salad?

Try using couscous or farro for different textures and flavors.

Can I make this salad ahead of time?

Absolutely! Just store it in the fridge and enjoy it cold or at room temperature.

How long do leftovers last?

Leftovers can be stored in the fridge for up to three days without losing quality.

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Quinoa & Roasted Veggie Salad

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Experience the vibrant and nutritious Quinoa & Roasted Veggie Salad, a quick and delicious dish that combines roasted vegetables and fluffy quinoa for a delightful meal.

• Total Time: 35 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 1 cup tri-color quinoa
• 1 medium zucchini
• 2 bell peppers (red, yellow, or orange)
• 1 medium red onion
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley or basil for garnish
• Optional: crumbled feta cheese

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Rinse the quinoa under cold water, then combine it with 2 cups of water in a pot and bring to a boil.
3. Chop zucchini, bell peppers, and red onion into bite-sized pieces.
4. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
5. Roast for 20-25 minutes until golden brown and tender.
6. Once the quinoa is fluffy, combine it with the roasted veggies in a large bowl.
7. Squeeze fresh lemon juice over the mixture and stir gently. Top with fresh herbs and feta cheese if desired.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 3g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 5mg