Roasted Vegetable Quinoa Salad

Name: Roasted Vegetable Quinoa Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 red bell pepper, chopped; 1 zucchini, chopped; 1 yellow squash, chopped; 1 red onion, chopped; 2 cups cherry tomatoes, halved; 3 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 1/4 cup fresh parsley, chopped; Juice of 1 lemon

Highlighted under: Fast Weeknight Recipes

This Roasted Vegetable Quinoa Salad is a wholesome and vibrant dish packed with nutritious ingredients and flavor.

Created by

Luca

Last updated on 2026-01-01T18:46:30.101Z

This Roasted Vegetable Quinoa Salad combines the earthy flavors of roasted vegetables with the nutty texture of quinoa, making it a perfect dish for any meal.

        Why You'll Love This Recipe
        Nutritious and packed with vitamins from the colorful vegetables
Versatile and can be served warm or cold
Perfect as a main dish or a side

      

Nutritional Benefits

This Roasted Vegetable Quinoa Salad is not only delicious but also a powerhouse of nutrition. Quinoa, a complete protein, provides all nine essential amino acids, making it an excellent choice for vegetarians and vegans. It’s also high in fiber, aiding digestion and promoting a feeling of fullness. The colorful vegetables included in this salad—like bell peppers and cherry tomatoes—are rich in vitamins A and C, which are vital for maintaining healthy skin and boosting the immune system.

Moreover, this salad is loaded with antioxidants, particularly from the roasted vegetables. Roasting enhances their natural sweetness while preserving key nutrients. The olive oil used in this recipe offers healthy fats that support heart health and can help reduce inflammation in the body. With every bite, you’re nourishing your body with essential nutrients and flavor.

Versatility of the Dish

One of the standout features of this Roasted Vegetable Quinoa Salad is its incredible versatility. It can be served as a hearty main dish or as a delightful side to complement a variety of meals. Whether you’re hosting a dinner party, packing lunch for work, or enjoying a casual family meal, this salad fits seamlessly into any occasion. You can easily customize it by adding different vegetables or proteins such as chickpeas or grilled chicken, making it a flexible option that caters to your taste preferences.

Additionally, this salad is perfect for meal prep. You can make a large batch at the beginning of the week and store it in the fridge. It tastes just as good cold as it does warm, ensuring you have a nutritious option ready to go whenever hunger strikes. It’s an ideal choice for busy lifestyles, promoting healthy eating without sacrificing flavor.

Serving Suggestions

Ingredients

Salad Ingredients

1 cup quinoa
2 cups vegetable broth
1 red bell pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 red onion, chopped
2 cups cherry tomatoes, halved
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1/4 cup fresh parsley, chopped
Juice of 1 lemon

Mix all the ingredients well to ensure an even distribution of flavors.

Instructions

Cook the Quinoa

Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.

Roast the Vegetables

Preheat the oven to 400°F (200°C). On a baking sheet, toss the bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes with olive oil, salt, pepper, and oregano. Roast for 20-25 minutes until tender and slightly caramelized.

Combine and Serve

In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with lemon juice and sprinkle with fresh parsley. Toss gently to combine. Serve warm or cold.

This salad can be stored in the fridge for up to 3 days.

Storage Tips

To keep your Roasted Vegetable Quinoa Salad fresh and delicious, store it in an airtight container in the refrigerator. It can last for up to four days, making it a fantastic option for meal prep. If you notice the quinoa absorbing too much moisture over time, you can easily revive it by adding a splash of olive oil or lemon juice before serving.

If you plan to make this salad ahead of time, consider keeping the dressing separate until you’re ready to serve. This way, the vegetables remain crisp, and the salad retains its vibrant flavors. When ready to eat, simply toss the salad with the dressing for a refreshing and nutritious meal.

Enhancing Flavor

To enhance the flavors of this salad, feel free to experiment with different herbs and spices. Fresh basil or cilantro can add a unique twist, while a pinch of red pepper flakes can introduce a hint of heat. You can also try adding nuts or seeds, like toasted almonds or pumpkin seeds, for added crunch and nutritional benefits.

Another way to elevate the dish is by incorporating seasonal vegetables. As the seasons change, so can your salad. In the fall, consider adding roasted Brussels sprouts or carrots, while in the spring, asparagus or snap peas can bring a fresh touch. This adaptability ensures that your Roasted Vegetable Quinoa Salad remains exciting and flavorful year-round.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to substitute with your favorite seasonal vegetables.

→ How long will this salad keep?

The salad can be stored in an airtight container in the fridge for up to 3 days.

→ Can I make this salad vegan?

Yes, this recipe is already vegan-friendly as no animal products are used.

→ What can I serve this salad with?

This salad pairs well with grilled chicken, fish, or can be enjoyed on its own as a light meal.