Description
A flavorful and quick quinoa salad with roasted vegetables that’s perfect for meal prep or lunch. Packed with healthy ingredients, zesty dressing, and customizable veggies, this easy quinoa recipe is naturally gluten-free, vegan, and protein-rich.
Ingredients
1 cup quinoa
2 cups water or broth
1 red bell pepper, chopped
1 zucchini, chopped
1 red onion, sliced
1 cup cherry tomatoes
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley or basil
1 teaspoon salt
0.5 teaspoon black pepper
Instructions
1. Preheat oven to 425°F (220°C).
2. Chop vegetables and toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast vegetables for 20–25 minutes until caramelized and tender.
4. Rinse quinoa under cold water, then cook with 2 cups water or broth for 15 minutes until fluffy. Let cool.
5. In a small bowl, whisk 1 tablespoon olive oil, lemon juice, garlic, Dijon, salt, pepper, and herbs.
6. In a large bowl, combine quinoa and roasted vegetables.
7. Pour dressing over salad and toss gently to coat.
8. Serve warm or chilled. Store leftovers in the fridge for up to 4 days.
Notes
This salad is even better the next day once flavors have melded.
Add avocado, feta, or chickpeas for more richness or protein.
Use seasonal vegetables to switch things up year-round.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg