Delightfully Fresh Quinoa & Roasted Veggie Salad Recipe

The aroma of roasted vegetables fills the air, mingling with the nutty scent of quinoa to create a culinary symphony that could make even your most skeptical friend swoon. Picture this vibrant dish—colorful bell peppers, beautifully charred zucchini, and earthy eggplant all nestled atop a fluffy bed of quinoa. It’s the kind of salad that not only nourishes your body but also tickles your taste buds and lifts your spirits.

I remember the first time I whipped up this Quinoa & Roasted Veggie Salad for my family’s summer BBQ. Let’s just say my cousin Todd was so impressed that he declared it “the best thing since sliced bread”—and we all know how much he loves his carbs! This dish is perfect for potlucks or quick weeknight dinners when you want something fresh and satisfying. Get ready to dive into a flavor adventure!

I once took this dish to a picnic and ended up making several new friends who couldn’t resist coming back for seconds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use organic quinoa for the best texture; rinse it well before cooking to remove bitterness.
• Bell Peppers: Choose red, yellow, or orange for sweetness; chop them into bite-sized pieces.
• Zucchini: Slice it thinly; roasting enhances its natural sweetness and gives it a lovely char.
• Eggplant: Look for firm ones; salt them beforehand to draw out moisture and reduce bitterness.
• Red Onion: Adds a mild sweetness; slice it thinly to balance the other flavors in the dish.
• Olive Oil: Use extra virgin for depth of flavor; it helps roast your veggies beautifully.
• Lemon Juice: Freshly squeezed will brighten up all those rich flavors; don’t skimp on this!
• Salt and Pepper: Season generously; they’re essential for bringing out all the flavors in your salad.
• Fresh Herbs (optional): Consider parsley or basil for added freshness; chop them finely before adding.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Roast the Veggies: Preheat your oven to 425°F (220°C). Toss chopped bell peppers, zucchini, eggplant, and onion in olive oil on a baking sheet until coated evenly. Spread them out in one layer.

Add Salt and Pepper: Sprinkle salt and pepper over the veggies before placing them in the oven. Roast for 20-25 minutes until tender and slightly charred.

Cook the Quinoa: While veggies roast, rinse 1 cup of quinoa under cold water; this helps remove any bitter coating. Combine with 2 cups of water or broth in a saucepan over high heat.

Simmer Away!: Bring quinoa mixture to a boil. Reduce heat to low, cover tightly, and simmer for about 15 minutes until liquid is absorbed and quinoa is fluffy.

Mingle Everything Together: Once both veggies and quinoa are ready, combine them in a large bowl. Squeeze fresh lemon juice over the top and toss gently to mix everything together.

Add Fresh Herbs (if using): For an extra pop of flavor, fold in freshly chopped herbs like parsley or basil right before serving.

Now you have an irresistible Quinoa & Roasted Veggie Salad that’s bursting with colors and flavors! Serve it warm as a side or chilled as a refreshing main course—it’s sure to impress!

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C). Roast the veggies while cooking the quinoa for efficiency and perfect results.

Add Your Touch

Feel free to swap out vegetables based on seasonality or preference. Adding nuts or seeds can boost crunch and nutrition.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. To reheat, warm gently in the microwave or enjoy cold.

The first time I made this Quinoa & Roasted Veggie Salad, my friends were impressed. They couldn’t believe something so healthy could taste so good!

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Quinoa & Roasted Veggie Salad

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• Author: Rachel Simmons
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Enjoy a vibrant Quinoa & Roasted Veggie Salad packed with nutritious ingredients and bursting with flavor. A perfect dish for any occasion!

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Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 2 bell peppers (red, yellow, or orange)
• 1 zucchini
• 1 eggplant
• 1 red onion
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh herbs (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Toss chopped bell peppers, zucchini, eggplant, and onion with olive oil on a baking sheet. Spread in an even layer.
2. Season the vegetables with salt and pepper and roast for 20-25 minutes until tender and slightly charred.
3. Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
4. In a large bowl, combine roasted veggies and cooked quinoa. Squeeze fresh lemon juice over the top and toss gently.
5. If using, fold in freshly chopped herbs before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 250
• Sugar: 4g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg

Keywords: Feel free to swap in seasonal vegetables like carrots or asparagus. For added crunch, consider mixing in nuts or seeds.