Quinoa Salad with Roasted Vegetables
Quinoa Salad with Roasted Vegetables is a colorful and healthy dish that's packed with textures and flavors. The nutty quinoa pairs perfectly with the sweet, caramelized roasted veggies like bell…
Tip: save now, cook later.Quinoa Salad with Roasted Vegetables is a colorful and healthy dish that’s packed with textures and flavors. The nutty quinoa pairs perfectly with the sweet, caramelized roasted veggies like bell peppers, zucchini, and carrots, making each bite both fresh and satisfying.
I love making this salad when I want something light but still filling, and it’s great for using up whatever vegetables are in the fridge. Roasting the veggies brings out their natural sweetness, and tossing everything together with a simple lemon dressing adds a bright, zesty touch that keeps it feeling lively and fresh.
My favorite way to serve this salad is chilled or at room temperature, making it a perfect option for picnic lunches or potlucks. Sometimes I like to sprinkle a little feta or some crunchy nuts on top for extra flavor and texture. It’s one of those dishes that’s easy to love, and I always find myself going back for seconds!
Key Ingredients & Substitutions
Quinoa: Rinse quinoa well to remove its natural bitterness. You can swap quinoa for couscous, bulgur, or even brown rice if preferred.
Vegetables: Zucchini, carrots, beets, and cherry tomatoes roast nicely to add sweetness and texture. Feel free to switch in sweet potatoes, bell peppers, or squash based on what you have.
Greens: Kale or spinach adds a fresh touch. Spinach wilts faster and has a milder flavor. You could also use arugula or baby kale.
Dressing: The lemon and Dijon mustard dressing brings brightness. If you need it milder, swap lemon juice for apple cider vinegar or add a dash of honey to balance acidity.
How Do You Perfectly Roast Vegetables for This Salad?
Roasting vegetables well is key to getting that sweet, slightly caramelized flavor without burning.
- Cut vegetables into similar-sized pieces to ensure even cooking.
- Toss them with olive oil, salt, and pepper to help with browning.
- Spread veggies in a single layer on the baking sheet so they roast instead of steam.
- Roast at 400°F (200°C) for 25-30 minutes, flipping halfway to get color on all sides.
- Watch closely towards the end to avoid overcooking or burning, especially softer veggies like tomatoes.
This simple roasting method gives the salad lots of flavor and a nice mix of textures that contrasts beautifully with the fluffy quinoa.
Equipment You’ll Need
- Baking sheet – perfect for roasting vegetables evenly and getting them nicely caramelized.
- Medium saucepan with lid – you’ll cook quinoa here; a tight lid helps it steam perfectly.
- Mixing bowl – great for tossing the salad and dressing all together without spills.
- Whisk – makes blending the dressing smooth and easy.
- Knife and cutting board – for chopping vegetables and greens safely and efficiently.
Flavor Variations & Add-Ins
- Add grilled chicken or chickpeas for extra protein, making it a more filling meal.
- Stir in crumbled feta or goat cheese for a creamy, tangy touch that pairs well with roasted veggies.
- Mix in toasted nuts like almonds or walnuts for crunch and a nutty flavor contrast.
- Try swapping lemon juice for balsamic vinegar in the dressing for a sweeter, richer taste.
How to Make Quinoa Salad with Roasted Vegetables
Ingredients You’ll Need:
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 medium zucchini, sliced into rounds
- 1 large carrot, cut into sticks
- 1 medium beet, peeled and sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 cups kale or spinach, chopped (optional)
- 1 teaspoon dried thyme or rosemary (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30 minutes for roasting vegetables, and 15 minutes to cook quinoa. Overall, plan for approximately 45-50 minutes to have everything ready, including cooling time to bring the salad together.
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat your oven to 400°F (200°C). Arrange the zucchini, carrot sticks, beet slices, and cherry tomatoes on a baking sheet. Drizzle with olive oil, season with salt, pepper, and optional herbs. Toss well to coat all pieces evenly. Roast for 25-30 minutes, turning once halfway through, until tender and slightly caramelized. Take them out and let cool a bit.
2. Cook the Quinoa:
Meanwhile, rinse the quinoa under cold water to remove its natural bitter coating. Bring the water or vegetable broth to a boil in a medium pot. Add the quinoa, reduce the heat to low, cover with a lid, and simmer for about 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork. Let it cool slightly before mixing.
3. Prepare Greens and Dressing:
If using kale or spinach, lightly sauté them or massage with a bit of olive oil and salt until tender, then set aside. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to make a fresh, tangy dressing.
4. Combine and Serve:
In a large mixing bowl, add the cooked quinoa, roasted veggies, and greens. Drizzle the dressing over the salad and toss gently so everything is well mixed. Taste and adjust salt or pepper if needed. Serve warm, at room temperature, or chilled—whichever you prefer.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can use frozen vegetables, but make sure to thaw and drain them well before roasting to avoid extra moisture. Frozen veggies may cook faster, so keep an eye on them to prevent over-roasting.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes great cold or at room temperature. Give it a quick toss before serving to redistribute the dressing.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the quinoa and roast the veggies a day in advance, then keep them refrigerated separately. Toss everything with the dressing just before serving to keep the salad fresh.
What Are Good Protein Additions?
To make it more filling, add grilled chicken, chickpeas, or tofu. Adding nuts like almonds or walnuts also boosts protein and adds a nice crunch.