Quinoa and Roasted Vegetable Salad
A hearty and healthy salad that’s perfect for lunch or a light dinner.
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 25mMediterraneanSalads & sides
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
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.
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.
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.
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.
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
% Daily Value*
- Total Fat12 g
- 15%
- Saturated Fat2.6 g
- 13%
- Cholesterol8 mg
- 3%
- Sodium667 mg
- 29%
- Total Carbohydrate36 g
- 13%
- Dietary Fiber5.3 g
- 19%
- Total Sugars5.4 g
- Protein8.9 g
- 18%
- Vitamin D0 mcg
- 0%
- Calcium87 mg
- 7%
- Iron2.5 mg
- 14%
- Potassium591 mg
- 13%
* 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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