Go Back
- 1 cup quinoa - 2 cups vegetable broth - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled (optional) - 2 tablespoons balsamic vinegar This salad combines fresh veggies with quinoa for a healthy meal. The main ingredients form a colorful base. Quinoa adds protein and fiber, making it filling. Using vegetable broth gives it a rich flavor. The seasoning enhances the dish's taste. Olive oil helps the veggies roast well, making them tender and sweet. Garlic powder and smoked paprika add depth. You can adjust the salt and pepper to suit your taste. Fresh parsley brings a lively touch. If you like, sprinkle feta cheese for creaminess. Balsamic vinegar adds a tangy kick. This is a great way to enjoy a healthy, fresh meal. For the full recipe, check back to get the step-by-step guide! - Rinse quinoa thoroughly under cold water. This step removes any bitterness. - Combine the rinsed quinoa with 2 cups of vegetable broth in a medium saucepan. - Bring the mix to a boil over medium heat. Once boiling, reduce the heat to low. Cover and let it simmer for about 15 minutes. The quinoa should absorb all the broth and look fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff it gently with a fork. - Chop your bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces. - In a large bowl, mix the chopped veggies with 2 tablespoons of olive oil. Season with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Toss everything until the vegetables are well coated. - Spread the seasoned veggies evenly on a baking sheet lined with parchment paper. Roast them in your preheated oven at 425°F (220°C) for 20 to 25 minutes. Stir halfway through to ensure they roast evenly. They are ready when tender and slightly caramelized. - In a large mixing bowl, add the cooked quinoa and the roasted vegetables together. - If you like, toss in 1/4 cup of fresh parsley and, for extra flavor, 1/4 cup of crumbled feta cheese. - Drizzle 2 tablespoons of balsamic vinegar over the mix. Toss gently to combine all the ingredients. Taste your salad and adjust the seasoning with more salt and pepper if needed. For the complete recipe, check out the Full Recipe. Enjoy your fresh and colorful Roasted Vegetable Quinoa Salad! To get a great roast, set your oven to 425°F (220°C). This high heat makes the veggies crisp and tasty. Roast them for 20-25 minutes. Stir the veggies halfway through to cook them evenly. This keeps them from burning on one side. To make your salad pop, add spices like garlic powder and smoked paprika. These spices give depth and warmth. Fresh herbs, like parsley, also brighten the dish. For a zing, drizzle some balsamic vinegar on top. This adds a nice acidity to balance the flavors. You can serve this salad warm or chilled. It tastes great at any temperature! Pair it with grilled chicken or bake tofu for protein. A light dressing can also elevate the meal. Try a simple olive oil and lemon mix for a fresh taste. For the full recipe, check the section above! {{image_2}} You can change the veggies to suit your taste or the season. Try using sweet potatoes in the fall or asparagus in the spring. Seasonal vegetables are fresh and full of flavor. You can also use leftover veggies from other meals to mix things up. Toss in any roasted or raw vegetables you have on hand. This makes your salad unique and keeps it exciting. Adding protein boosts the salad's nutrition. You can use chickpeas or black beans for a vegetarian option. If you want a vegan choice, add nuts or seeds. For meat lovers, grilled chicken or shrimp fits well. These add-ins make your meal more filling and satisfying. Choose what you love most to make it your own. If you need a gluten-free option, quinoa is a great choice. It is naturally gluten-free and tasty. To create a low-carb version, skip the quinoa and focus on the vegetables. You can add more leafy greens instead. This keeps your meal light and healthy. Adapt the recipe based on your dietary needs and enjoy the flavors. For the full recipe, check the details above. To keep your roasted vegetable quinoa salad fresh, use airtight containers. Glass containers work best, as they do not absorb odors. Store the salad in the fridge right after it cools. If you plan to eat it later, you can freeze it. Divide it into portions before freezing. This makes it easy to grab what you need. In the fridge, this salad lasts about 3 to 5 days. It is best to eat it within this time frame for optimal taste. Check for signs of spoilage like a bad smell or mold. If it looks off or smells funky, throw it away. Reheat the salad gently. Use the microwave on low power to avoid mushy veggies. You can also warm it on the stove over low heat. If you prefer, serve it chilled or at room temperature. Both options are tasty and keep the flavors bright. For the full recipe, visit the provided link. To make this salad vegan, you can simply skip the feta cheese. You can also use a vegan-friendly balsamic vinegar. If you want to add creaminess, consider mashed avocado or a vegan yogurt. Yes, you can make this salad in advance. Cook the quinoa and roast the veggies ahead of time. Store them in separate containers in the fridge. Mix them together just before serving. This helps keep the salad fresh and tasty. If you don't have quinoa, you can use couscous or brown rice. Both are easy to cook and work well with roasted veggies. If you're looking for a low-carb option, consider using cauliflower rice. It adds a nice texture. Yes, this salad is gluten-free. Quinoa is naturally gluten-free. Just make sure your vegetable broth does not contain gluten. All other ingredients listed are also gluten-free, so you can enjoy this meal without worry. Roasted Vegetable Quinoa Salad is a simple and healthy dish. You need quinoa, veggies, and seasonings. Cooking the quinoa and roasting the veggies creates great flavor. You can adjust ingredients to fit your taste and needs. This salad is perfect for meal prep or a quick lunch. With tips on storage and variations, the options are endless. Enjoy this nutritious meal with friends or family. It makes eating healthy easy and delicious.

Roasted Vegetable Quinoa Salad

Elevate your meal prep with this delicious Roasted Vegetable Quinoa Salad! Packed with colorful veggies, fluffy quinoa, and a burst of flavor from smoked paprika and balsamic vinegar, this salad is perfect for lunch or dinner. Easy to make and nutritious, it's a vibrant dish that anyone can enjoy. Click through now to explore the full recipe and discover how to create a healthy and satisfying meal that will leave you craving more!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 bell pepper (any color), diced

1 zucchini, diced

1 cup cherry tomatoes, halved

1 red onion, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons balsamic vinegar

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

      While the quinoa cooks, prepare the vegetables. In a large bowl, combine the diced bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil, and season with garlic powder, smoked paprika, salt, and pepper. Toss until the vegetables are well coated.

        Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

          In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Add fresh parsley and, if using, crumbled feta cheese. Drizzle with balsamic vinegar and toss gently to combine all ingredients.

            Taste and adjust seasoning with more salt and pepper if needed.

              Serve warm or chilled, and enjoy your vibrant, nutritious salad!

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4