Description
Your one-bowl wonder is ready! This Easy Quinoa Salad with Roasted Vegetables combines nutty grains and caramelized veggies for a colorful meal that tastes even better the next day.
Ingredients
Scale
- 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
Instructions
- Rinse quinoa thoroughly under cold water. Combine with vegetable broth or water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
- Preheat oven to 425°F (220°C). Toss diced vegetables with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 20-25 minutes, stirring halfway, until tender and caramelized.
- Whisk together remaining tablespoon olive oil, lemon juice, balsamic vinegar, minced garlic, and a pinch of salt and pepper.
- In a large bowl, combine the quinoa with the dressing and toss to coat. Add roasted vegetables, fresh herbs, and fold together gently.
- Sprinkle with crumbled feta if using. Serve warm, at room temperature, or chilled.