Quinoa Salad with Roasted Vegetables: Taste Buds Rejoice!

This Quinoa Salad with Roasted Vegetables is a colorful, nutrient-packed dish that’s as delicious as it is versatile. With fluffy quinoa, caramelized roasted vegetables, and a zesty dressing, it’s perfect for meal prep, potlucks, or a wholesome dinner. Naturally gluten-free and easy to make vegan!

Ingredients

Main Ingredients

• 1 cup (185 g) quinoa, rinsed
• 2 cups (500 ml) vegetable broth or water
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste

Dressing Ingredients

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp honey or maple syrup (optional for sweetness)
• Salt and pepper to taste

Optional Add-Ins

• ¼ cup crumbled feta cheese (for non-vegan option)
• 2 tbsp chopped fresh parsley or basil
• 2 tbsp toasted pine nuts or almonds

Preparation Instructions

1. Rinse the quinoa under cold water to remove any bitterness.
2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Dice all vegetables into bite-sized pieces for even roasting.

Cooking Instructions

1. Cook the Quinoa

1. In a medium pot, bring vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

2. Roast the Vegetables

1. Place the diced zucchini, eggplant, bell peppers, red onion, and cherry tomatoes on the prepared baking sheet.
2. Drizzle with olive oil, then sprinkle with smoked paprika, oregano, salt, and pepper. Toss to coat evenly.
3. Roast in the oven for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

3. Make the Dressing

1. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, and honey or maple syrup (if using). Season with salt and pepper to taste.

4. Assemble the Salad

1. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle the dressing over the mixture and toss until evenly coated.
2. Add any optional toppings like feta, fresh herbs, or nuts.

Final Presentation/Serving Suggestions

• Serve warm or at room temperature. Garnish with fresh parsley or basil and a sprinkle of toasted nuts for added crunch.
• Pair with grilled chicken or salmon for a heartier meal.

Nutritional Benefits

• Calories: ~280 per serving (without optional add-ins)
• Protein: 7g
• Fiber: 6g
• Vitamins: High in Vitamin C (bell peppers) and antioxidants (zucchini, eggplant).
• Minerals: Excellent source of magnesium, potassium, and plant-based iron.

Grocery List

Produce

• Zucchini (1 medium)
• Eggplant (1 medium)
• Red and yellow bell peppers (1 each)
• Red onion (1 medium)
• Cherry tomatoes (1 cup)
• Garlic (1 clove)
• Optional: Fresh parsley or basil

Grains

• Quinoa (1 cup)

Pantry Staples

• Olive oil
• Balsamic vinegar
• Dijon mustard
• Honey or maple syrup
• Spices: Smoked paprika, dried oregano, salt, and pepper

Optional

• Feta cheese, pine nuts, or almonds

Cooking Tips and Variations

• For a smoky twist, add roasted chickpeas or use cumin instead of smoked paprika.
• Substitute quinoa with couscous, bulgur, or farro for variety.
• Use seasonal vegetables like butternut squash or asparagus.