Oh my goodness, let me tell you about my absolute favorite *Quinoa & Roasted Veggie Salad*! This dish is not only a feast for the eyes with all its gorgeous colors, but it’s also packed with nutrients that make my heart sing! Quinoa is such a powerhouse grain; it’s loaded with protein and fiber, making this salad a fantastic choice for a filling lunch or a light dinner. Plus, the roasted veggies—think vibrant bell peppers, zucchini, and sweet cherry tomatoes—add a delightful depth of flavor that’s just irresistible. What I love most is its versatility! You can whip it up for a quick weeknight meal, bring it to potlucks, or even enjoy it as a meal prep option for the week. Trust me, once you try it, you’ll be coming back for seconds (and thirds)!
Ingredients
Here’s what you’ll need to create this colorful and nutritious salad. Don’t worry, it’s super simple!
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced into bite-sized pieces
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil (extra virgin is my go-to!)
- Salt to taste
- Pepper to taste
- 1/4 cup fresh parsley, chopped (for that fresh kick!)
- 2 tablespoons lemon juice (to brighten everything up!)
How to Prepare *Quinoa & Roasted Veggie Salad*
Alright, let’s get cooking! Making this *Quinoa & Roasted Veggie Salad* is super straightforward and oh-so-rewarding. Follow these simple steps, and you’ll have a delicious meal in no time!
Cooking the Quinoa
First, rinse your quinoa under cold water to get rid of any bitter taste. Then, in a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until all the water is absorbed. Fluff it with a fork and let it cool for a moment.
Roasting the Vegetables
While your quinoa is cooking, preheat the oven to 400°F (200°C). Toss your diced red bell pepper, zucchini, yellow squash, and halved cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast the veggies for about 20-25 minutes until they’re tender and slightly caramelized—yum!
Combining Ingredients
Once the quinoa has cooled a bit and the veggies are roasted to perfection, it’s time to mix everything together! In a large bowl, combine the fluffed quinoa, roasted vegetables, chopped parsley, and a splash of lemon juice. Give it a good mix to ensure all those flavors meld beautifully. And there you have it—your salad is ready to shine!
Nutritional Information
Now, I must mention that the nutritional information can vary depending on the brands and specific ingredients you use, so take this as a rough estimate. For a typical serving of this *Quinoa & Roasted Veggie Salad*, you’re looking at around 250 calories, 8g of protein, and a healthy dose of vitamins. Enjoy the goodness!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Nutritious and filling, thanks to protein-packed quinoa and vibrant veggies.
- Customizable! You can switch up the veggies based on your preferences or what’s in season.
- Great for meal prep—enjoy it for lunch throughout the week!
- Delicious warm or cold, making it a versatile addition to any meal.
- Beautiful presentation with all those colors—it’s a dish that impresses!
Tips for Success
To truly nail this *Quinoa & Roasted Veggie Salad*, here are my go-to tips! First, make sure to rinse the quinoa well—this will help remove that bitter coating called saponin. When roasting the veggies, don’t overcrowd the baking sheet; give them space to caramelize and develop that amazing flavor. If you prefer your veggies a bit more tender, feel free to roast them a few extra minutes. And remember, you can always adjust the seasoning to your taste—don’t be shy with the salt and pepper! Lastly, let the salad sit for a few minutes after mixing; it allows all those flavors to come together beautifully. Enjoy your creation!
Variations
One of the best things about this *Quinoa & Roasted Veggie Salad* is how versatile it is! Feel free to get creative with your vegetable choices. You might want to try adding some roasted carrots, sweet potatoes, or even asparagus for a different flavor profile. If you’re in the mood for some protein, chickpeas or black beans would be a fantastic addition. Want to spice things up? Consider tossing in some feta cheese or avocado for creaminess! You can even switch up the dressing—try a balsamic glaze or a tahini sauce to give it a new twist. The possibilities are endless, so have fun experimenting!
Storage & Reheating Instructions
Storing your *Quinoa & Roasted Veggie Salad* is super simple! Just transfer any leftovers into an airtight container and pop it in the refrigerator. It’ll stay fresh for up to 3 days, which is perfect for meal prepping! When you’re ready to enjoy it again, you can eat it cold straight from the fridge, or if you prefer it warm, just gently reheat it in the microwave for about 30-60 seconds. Just be careful not to overheat it, or the veggies might lose their delightful texture. Enjoy every last bite!
Serving Suggestions
Now that you’ve got your stunning *Quinoa & Roasted Veggie Salad*, let’s talk about what to serve alongside it for a complete meal! This salad pairs beautifully with grilled chicken or fish for a protein boost—just imagine those flavors mingling together! If you’re looking for a vegetarian option, try serving it with some crispy falafel or stuffed bell peppers. I also love to enjoy it with a warm, crusty baguette on the side, perfect for soaking up any extra lemony goodness. And don’t forget a refreshing yogurt sauce or tzatziki to drizzle on top for an extra layer of flavor. Enjoy your meal, friends!
Print
Quinoa & Roasted Veggie Salad: 5 Reasons to Love It
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A nutritious and colorful salad made with quinoa and a variety of roasted vegetables.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
- While quinoa cooks, toss the diced vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast vegetables in the oven for 20-25 minutes until tender.
- Once quinoa is cooked, fluff with a fork and let cool.
- In a large bowl, combine quinoa, roasted vegetables, parsley, and lemon juice. Mix well.
- Serve warm or at room temperature.
Notes
- Feel free to add any other vegetables you like.
- This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Quinoa, Roasted Veggie Salad, Healthy Salad