Easy Quinoa Salad with Roasted Vegetables

Vibrant, nutty, and bursting with colorful roasted vegetables, this Easy Quinoa Salad with Roasted Vegetables is a delightful harmony of flavors and textures. The combination of fluffy quinoa and caramelized vegetables creates a satisfying dish that’s as nourishing as it is delicious. Perfect for meal prep, quick lunches, or as a stunning side dish at dinner parties, this versatile salad has quickly become a favorite in health-conscious kitchens everywhere. The best part? It comes together with minimal effort while delivering maximum flavor. You’ll learn how to perfectly roast vegetables to bring out their natural sweetness and combine them with protein-rich quinoa for a complete meal that’s both satisfying and nutritious.

Why You’ll Love This Recipe

This Easy Quinoa Salad with Roasted Vegetables strikes the perfect balance between convenience and nutrition without sacrificing flavor. The nutty quinoa provides a delightful chewy texture that contrasts beautifully with the tender, caramelized edges of the roasted vegetables. Each bite offers a different experience – from the slight crunch of bell peppers to the melt-in-your-mouth softness of roasted zucchini.

What makes this quinoa vegetable salad truly special is its adaptability. You can enjoy it warm, at room temperature, or chilled from the refrigerator, making it perfect for any season. The natural flavors intensify as the ingredients marry together, creating a dish that actually tastes better the next day – a meal prepper’s dream!

Health-conscious eaters will appreciate that this dish packs complete protein from quinoa alongside a rainbow of vegetables, each contributing their unique nutritional benefits. The simple olive oil and lemon dressing enhances these natural flavors without overwhelming them, letting the roasted vegetable medley shine through in every forkful.

Ingredients

For the Easy Quinoa Salad with Roasted Vegetables, you’ll need:

• 1 cup (185g) quinoa, rinsed thoroughly
• 2 cups (480ml) vegetable broth or water
• 1 medium zucchini (about 8 oz/225g), diced into ½-inch pieces
• 1 red bell pepper (about 6 oz/170g), diced into ½-inch pieces
• 1 yellow bell pepper (about 6 oz/170g), diced into ½-inch pieces
• 1 small eggplant (about 8 oz/225g), diced into ½-inch pieces
• 1 red onion (about 6 oz/170g), cut into wedges
• 3 tablespoons (45ml) olive oil, divided
• 2 tablespoons (30ml) fresh lemon juice
• 1 tablespoon (15ml) balsamic vinegar
• 2 cloves garlic, minced
• ¼ cup (15g) fresh parsley, chopped
• ¼ cup (15g) fresh basil, torn
• ⅓ cup (50g) crumbled feta cheese (optional)
• Salt and freshly ground black pepper to taste

The key to this salad is using multi-colored vegetables not just for visual appeal but for varied nutritional benefits. Quinoa should be thoroughly rinsed to remove its natural bitter coating called saponin.

Pro Tips

Perfectly Cooked Quinoa: The foundation of any great Easy Quinoa Salad with Roasted Vegetables is properly cooked quinoa. Always rinse quinoa thoroughly under cold water using a fine-mesh sieve until the water runs clear. This removes the natural saponin coating that can make quinoa taste bitter. For extra flavor, toast the rinsed quinoa in a dry pan for 1-2 minutes before adding your cooking liquid. This enhances its natural nutty flavor. Finally, after cooking, fluff the quinoa with a fork and let it cool slightly before adding other ingredients – this prevents it from becoming mushy when mixed.

Vegetable Roasting Technique: For caramelized, perfectly roasted vegetables, ensure your oven is fully preheated to 425°F (220°C). Cut vegetables into uniform sizes to ensure even cooking. Avoid overcrowding the baking sheet – use two sheets if necessary. Overcrowded vegetables will steam rather than roast, robbing you of those delicious caramelized edges that make this roasted vegetable quinoa salad exceptional.

Dressing Timing: Add the dressing to your quinoa while it’s still slightly warm, not hot. This allows the quinoa to absorb the flavors more effectively, but doesn’t completely wilt the fresh herbs. For maximum flavor development, let the dressed quinoa sit for about 10 minutes before adding the roasted vegetables and finishing touches.

Instructions

Step 1: Prepare the Quinoa
Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve. This removes the natural bitter coating and ensures fluffy quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15-18 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat, keep covered, and let it steam for an additional 5 minutes. Fluff with a fork and spread on a baking sheet to cool slightly while you prepare the vegetables.

Step 2: Roast the Vegetables
Preheat your oven to 425°F (220°C). On a large baking sheet, place your diced zucchini, bell peppers, eggplant, and red onion. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Spread the vegetables in a single layer, making sure not to overcrowd (use two baking sheets if necessary). Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and have developed caramelized edges. The slight char on the vegetables adds incredible depth to your Easy Quinoa Salad with Roasted Vegetables.

Step 3: Prepare the Dressing
While the vegetables are roasting, whisk together the remaining tablespoon of olive oil, fresh lemon juice, balsamic vinegar, minced garlic, and a pinch of salt and pepper in a small bowl. This bright, tangy dressing will perfectly complement the earthy quinoa and sweet roasted vegetables.

Step 4: Combine and Serve
Transfer the slightly cooled quinoa to a large serving bowl. Drizzle with the prepared dressing and toss gently to coat. Add the roasted vegetables, fresh parsley, and torn basil leaves. Fold everything together carefully to maintain the integrity of both the quinoa and roasted vegetables. If using, sprinkle the crumbled feta cheese on top. Taste and adjust seasoning as needed. Your vibrant Easy Quinoa Salad with Roasted Vegetables can be served warm, at room temperature, or chilled.

Variations

Mediterranean Quinoa Bowl: Transform your Easy Quinoa Salad with Roasted Vegetables into a Mediterranean-inspired feast by adding kalamata olives, cucumber chunks, and doubling the feta cheese. Enhance the dressing with 1 teaspoon of dried oregano and a touch of honey. This variation pairs beautifully with grilled chicken or salmon for a complete protein-packed meal that celebrates classic Mediterranean flavors.

Mexican-Inspired Quinoa Salad: For a southwestern twist, replace the bell peppers with roasted corn kernels and add black beans for extra protein. Season the vegetables with 1 teaspoon of cumin and ½ teaspoon of chili powder before roasting. Substitute the feta with cotija cheese and add diced avocado just before serving. Finish with a handful of chopped cilantro and a squeeze of lime instead of lemon for a bright, Mexican-inspired roasted vegetable quinoa bowl that works beautifully as a taco filling or alongside grilled meats.

Vegan Protein Boost: Make this dish completely plant-based by omitting the feta cheese and adding ½ cup of toasted pumpkin seeds and ½ cup of chickpeas. The seeds provide a delightful crunch while the chickpeas add complementary protein to the quinoa. Enhance the umami flavor with 1 tablespoon of nutritional yeast in the dressing for a satisfying vegan vegetable quinoa salad that doesn’t compromise on protein or flavor.

Storage and Serving

This Easy Quinoa Salad with Roasted Vegetables is the ultimate make-ahead meal, actually improving in flavor as it sits. Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad will absorb more of the dressing flavors overnight, resulting in an even more delicious lunch the next day. If you’re meal prepping, consider keeping a small portion of the dressing separate to refresh the salad before eating.

For serving, this versatile dish shines in multiple settings. For a complete meal, serve a generous portion over a bed of baby spinach or arugula and top with a protein of your choice – grilled chicken, salmon, or a poached egg works wonderfully. As an impressive side dish, serve it alongside grilled meats at your next barbecue. For an elegant appetizer, spoon the quinoa salad into endive leaves or small lettuce cups for beautiful, hand-held bites. The bright colors of the roasted vegetables make this salad as visually appealing as it is delicious.

FAQs

Can I use different vegetables in this quinoa salad?
Absolutely! This Easy Quinoa Salad with Roasted Vegetables is incredibly versatile. Try roasted cauliflower, sweet potatoes, or carrots depending on the season. The key is to cut all vegetables into similar sizes for even roasting.

Is quinoa better than rice nutritionally?
Quinoa offers a nutritional edge over rice as it contains all nine essential amino acids, making it a complete protein. It’s also higher in fiber and contains more vitamins and minerals than white rice, making this roasted vegetable quinoa salad particularly nutritious.

Can I make this quinoa salad ahead of time?
Yes! This salad actually improves with time as the flavors meld together. You can prepare it up to 2 days in advance, though you might want to add the fresh herbs just before serving to maintain their vibrant color and flavor.

How can I prevent quinoa from becoming mushy?
To avoid mushy quinoa, use a 1:2 ratio of quinoa to liquid, and avoid overcooking. Always fluff the quinoa with a fork after cooking and allow it to cool slightly before adding dressing.

Is this recipe gluten-free?
Yes, this Easy Quinoa Salad with Roasted Vegetables is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease. Just ensure your vegetable broth is certified gluten-free if you’re using it instead of water.

Conclusion

This Easy Quinoa Salad with Roasted Vegetables is vibrant, nourishing food at its finest — colorful, texture-rich, and bursting with the natural sweetness of roasted vegetables against a backdrop of nutty quinoa. It’s the kind of dish that transitions effortlessly from quick weekday lunches to impressive dinner party sides. With its perfect balance of simplicity and sophistication, this salad proves that healthy eating doesn’t have to be complicated or boring. Whether you’re a seasoned quinoa enthusiast or trying it for the first time, this versatile recipe deserves a regular spot in your meal rotation for its flavor, adaptability, and nourishing properties.

Print