Roasted Vegetable Quinoa Salad

Name: Roasted Vegetable Quinoa Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 red onion, diced; 2 cups cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Bright & Healthy Bites

A colorful and nutritious roasted vegetable quinoa salad that is perfect for any meal.

Created by

Emily

Last updated on 2026-01-01T20:34:30.136Z

This roasted vegetable quinoa salad is not only vibrant and appetizing but also packed with nutrients. The combination of roasted vegetables adds a depth of flavor, while the quinoa provides a hearty base.

        Why You'll Love This Recipe
        Colorful and appealing presentation
Nutritious and filling, perfect as a meal or side dish
Versatile with seasonal vegetables

      

Nutritional Benefits

This Roasted Vegetable Quinoa Salad is not just a feast for the eyes but also a powerhouse of nutrition. Quinoa, often referred to as a super grain, is packed with protein, fiber, and essential amino acids. It's a complete protein source, making it an excellent choice for vegetarians and vegans. Additionally, the variety of roasted vegetables adds a range of vitamins and minerals to your meal, ensuring that you get a well-rounded nutritional profile with every bite.

The combination of colorful vegetables like red bell pepper, zucchini, and cherry tomatoes not only enhances the visual appeal of the salad but also contributes to its health benefits. These vegetables are rich in antioxidants, which help combat oxidative stress in the body. Incorporating a rainbow of produce into your diet is a delicious way to boost your immune system and improve overall health.

Perfect for Any Occasion

Whether you’re planning a family dinner, a picnic with friends, or a potluck, this Roasted Vegetable Quinoa Salad fits the bill perfectly. Its vibrant colors and hearty ingredients make it suitable as a main course or a side dish. The salad can stand alone as a light meal or complement grilled meats and fish, making it incredibly versatile for any culinary occasion.

Additionally, this salad can be prepped in advance, making it an ideal choice for meal prepping. You can roast the vegetables and cook the quinoa a day ahead of time, allowing the flavors to meld beautifully in the fridge. Just toss everything together before serving, and you have a delicious, healthy meal ready to go!

Customization Options

One of the best features of this Roasted Vegetable Quinoa Salad is its versatility. You can easily swap out the vegetables based on what's in season or what you have on hand. For example, adding roasted carrots or Brussels sprouts can add new flavors and textures. Similarly, you can experiment with different herbs or spices to elevate the taste, such as adding thyme or basil for an aromatic twist.

If you're looking to boost the protein content even further, consider adding chickpeas or black beans to the mix. Not only do they provide additional nutrients, but they will also create a more filling dish. Feel free to get creative and make this salad your own!

Ingredients

Salad Ingredients

1 cup quinoa
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 red onion, diced
2 cups cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Feel free to customize with your favorite vegetables!

Instructions

Prepare Quinoa

Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let it sit, covered, for 5 minutes.

Roast Vegetables

Preheat oven to 425°F (220°C). On a baking sheet, toss the diced red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes with olive oil, salt, and pepper. Roast for 25 minutes or until vegetables are tender and slightly caramelized.

Combine and Serve

In a large bowl, fluff the quinoa with a fork. Add the roasted vegetables and mix gently. Garnish with fresh parsley before serving.

This salad can be served warm or cold and is great for meal prep!

Serving Suggestions

For a complete meal, pair your Roasted Vegetable Quinoa Salad with a protein of your choice. Grilled chicken, fish, or tofu make excellent additions that complement the flavors of the salad. If you prefer a lighter option, serve it alongside a bowl of soup or a simple green salad. This dish is also great on its own, making it a satisfying option for lunch or dinner.

To enhance the flavor, drizzle a bit of balsamic glaze or lemon vinaigrette over the salad before serving. This adds a zesty kick that elevates the overall taste profile. Don't forget to sprinkle some feta cheese or avocado slices for a creamy texture that contrasts beautifully with the roasted veggies.

Storage Tips

If you have leftovers, store the salad in an airtight container in the refrigerator for up to three days. It's perfect for meal prep and makes for an easy grab-and-go lunch option. However, it's best to keep the quinoa and roasted vegetables separate if you plan to store them for more than a day. This helps preserve the texture of the roasted vegetables and prevents them from becoming soggy.

When ready to enjoy leftovers, simply reheat the quinoa and vegetables together in the microwave for a quick meal. You can also serve it cold, as the flavors continue to develop over time. Just give it a good stir and check the seasoning before serving!

Questions About Recipes

→ Can I use other grains instead of quinoa?

Yes, you can substitute with farro, barley, or even brown rice.

→ How long does this salad keep in the fridge?

It can be stored in the refrigerator for up to 4 days.

→ Can I add protein to this salad?

Absolutely! Grilled chicken, chickpeas, or feta cheese are great options.

→ Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, making this salad suitable for those with gluten sensitivities.