Quinoa Salad with Roasted Vegetables: Taste Buds Rejoice!

Embark on a journey towards well-being with our recipe for Quinoa Salad with Roasted Vegetables.

This dish pleases the taste buds and provides a wealth of nourishment. It showcases quinoa and an array of roasted vegetables all tossed in a tangy homemade dressing.

Whether you’re into meal prepping health-conscious eating or simply seeking a meal option this Quinoa Salad with Roasted Vegetables recipe is your go-to for a quick, effortless and heart-healthy choice.

Let’s now dive into the steps to craft this masterpiece that is destined to become a staple, in your collection of recipes.

Quinoa Salad Recipe, with Roasted Vegetables

Ingredients

•  1 cup of quinoa
•  2 cups of water or vegetable broth
•  1 zucchini cut into bite sized pieces
•  1 red bell pepper cut into bite sized pieces
•  1 yellow bell pepper cut into bite sized pieces
•  1 red onion cut into wedges
•  1 cup of cherry tomatoes halved
•  1/4 cup of olive oil (divided)
•  Salt and pepper to taste
•  1 teaspoon of dried oregano or Italian seasoning
•  2 tablespoons of balsamic vinegar
•  1 clove of garlic, minced
•  1/4 cup of fresh parsley chopped

Optional toppings, for extra flavor and crunch:

• Crumbled feta cheese (about a quarter cup)
• Toasted pine nuts or chopped almonds (about a quarter cup)

Quinoa Salad with Roasted Vegetables Instructions

Cooking the Quinoa

Start by rinsing the quinoa under water. Then in a saucepan bring either two cups of water or vegetable broth to a boil. Add the quinoa to it. Reduce the heat to low. Cover the pan. Let it simmer for fifteen minutes until all the liquid is absorbed. Once done remove from heat. Let it sit covered for five minutes. Use a fork to fluff up the quinoa before allowing it to cool. 

Roasting the Vegetables

Preheat your oven to about four hundred twenty five degrees Fahrenheit (or two hundred twenty degrees Celsius). First toss the zucchini, bell peppers, red onion and cherry tomatoes together with half of the olive oil, salt, pepper, and dried oregano. Make sure everything is well coated. Spread the vegetables evenly on a baking sheet. Roast them in the oven for 20 25 minutes. Remember to occasionally stir through cooking to ensure they cook evenly and get that delicious char.

Preparing the dressing

In a bowl whisk together the remaining olive oil, balsamic vinegar, minced garlic, salt and pepper until they combine into a dressing.

Once your roasted veggies have cooled down a bit it’s time to bring everything together. In a bowl combine the quinoa with those flavorful roasted vegetables. Pour over that dressing we made earlier. Give it all a good toss to make sure everything is nicely coated.

Add some flavor and texture

Sprinkle in some parsley for that lovely herby freshness. If you like cheese or toasted nuts (they add a crunch) feel free to sprinkle those on top too!

Now comes an important step. Let your salad chill in the refrigerator for least 30 minutes before serving. This will allow all those flavors to mingle together beautifully.

Here are some tips

Before cooking your quinoa make sure you rinse it well to remove its coating called saponin which can taste bitter.

Feel free to experiment with vegetables based on what’s in season or what you have available. Root vegetables, like potatoes or carrots are fantastic when roasted too!

Enjoy your flavorful meal!

FAQS

Resources

1. https://www.hsph.harvard.edu/nutritionsource/food-features/quinoa/
2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840215/