Delicious Quinoa & Roasted Veggie Salad Recipe

The aroma of roasted veggies wafts through the air, dancing around your senses like a culinary ballet. The vibrant colors of this Quinoa & Roasted Veggie Salad jump off the plate—think deep orange carrots, emerald green zucchini, and ruby-red bell peppers. Each bite is a symphony of flavor that sings “healthy doesn’t have to mean boring.” Whether you’re hosting a weekend brunch or just want to impress your taste buds on a Monday night, this salad is here to elevate your meal game.

Remember that time you tried a new recipe that ended up being more of a kitchen disaster? Well, this dish will not only avoid those pitfalls but will also become your go-to for quick lunches or light dinners. Picture yourself tossing together these wholesome ingredients while humming your favorite tune—because cooking should feel like a party in your kitchen! Let’s dive into the deliciousness!

I still remember the first time I served this Quinoa & Roasted Veggie Salad at a family gathering. My cousins devoured it while arguing over who could get the last spoonful!

Essential Ingredients

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

• Quinoa: This gluten-free grain serves as the perfect base—light and fluffy when cooked properly.
• Bell Peppers: Choose red, yellow, or green for sweetness and color; they add crunch and vibrancy.
• Zucchini: Slice it thinly for tender pieces that soak up flavors beautifully during roasting.
• Carrots: Chopped into small pieces for a sweet crunch; their natural sugars caramelize when roasted.
• Olive Oil: Use extra virgin for its robust flavor; it helps veggies roast evenly.
• Lemon Juice: Freshly squeezed juice brightens the flavors; it’s like sunshine in your bowl!
• Salt and Pepper: Essential seasonings; adjust them according to taste preferences.
• Fresh Herbs: Parsley or cilantro works well; they add freshness right before serving.

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

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This temperature helps achieve perfectly roasted veggies with crispy edges.

Prepare Your Veggies: Chop bell peppers, zucchini, and carrots into bite-sized pieces. Aim for uniform sizes so they cook evenly—no one likes an undercooked carrot in their salad!

Toss with Olive Oil and Seasonings: In a large bowl, drizzle olive oil over the chopped vegetables. Sprinkle salt and pepper generously before giving everything a good toss—which is just another way of saying “get your hands messy!”

Roast Away!: Spread the seasoned veggies on a baking sheet in an even layer. Roast them in the preheated oven for 20-25 minutes until they are tender and slightly caramelized—the smell will be irresistible!

Cook Your Quinoa: While the veggies roast away blissfully, rinse one cup of quinoa under cold water. Combine it with two cups of water in a saucepan over medium heat. Bring it to a boil before reducing heat to low; cover it up until all water is absorbed—about 15 minutes will do.

Combine Everything Together: Once both quinoa and veggies are ready—and smelling divine!—combine them in a large mixing bowl. Drizzle lemon juice over everything before adding fresh herbs; give it one last gentle toss.

Now stand back and admire your creation—it’s colorful enough to impress even the pickiest eaters!

This Quinoa & Roasted Veggie Salad not only looks beautiful but also tastes incredible—a meal filled with nutritious goodness! Enjoy every bite knowing you’ve created something lovely!

Perfecting the Cooking Process

Start by roasting the veggies first, then cook the quinoa while they cool down for perfect timing.

Add Your Touch

Consider adding nuts or seeds for crunch, or toss in some feta cheese for creaminess and flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in a microwave.

Sometimes, I whip up this salad when friends drop by unexpectedly, and it never fails to impress them!

FAQ

Can I use different vegetables in my Quinoa & Roasted Veggie Salad?

Absolutely! Almost any vegetable can be roasted and added to this salad.

How do I ensure my quinoa turns out fluffy?

Rinse your quinoa well before cooking to remove bitterness and achieve fluffiness.

What dressing works best with this salad?

A light vinaigrette or lemon juice will elevate the flavors beautifully in this salad.

Print

Quinoa & Roasted Veggie Salad

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Enjoy a colorful Quinoa & Roasted Veggie Salad, combining wholesome grains and seasonal vegetables for a nutritious meal that’s quick and easy to prepare.

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Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 1 bell pepper (any color)
• 1 medium zucchini
• 2 medium carrots
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Chop the bell pepper, zucchini, and carrots into uniform bite-sized pieces.
3. Toss the chopped vegetables in a large bowl with olive oil, salt, and pepper.
4. Spread the veggies on a baking sheet and roast for 20-25 minutes until tender.
5. Rinse quinoa under cold water, then cook it with 2 cups of water in a saucepan until fluffy (about 15 minutes).
6. In a large mixing bowl, combine roasted veggies and cooked quinoa. Drizzle with lemon juice and add fresh herbs before tossing gently.

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

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 312
• Sugar: 5g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg

Keywords: Customize your salad with seasonal vegetables or add nuts/seeds for added crunch. Store leftovers in an airtight container for up to four days; reheat gently in the microwave.