Quick & Easy Quinoa Salad with Roasted Vegetables

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Colorful, fresh, and bursting with flavor, this Quick & Easy Quinoa Salad with Roasted Vegetables is the kind of dish that transforms simple ingredients into a vibrant, satisfying meal. With roasted zucchini, bell peppers, and sweet carrots tossed in a light olive oil dressing, this salad delivers a hearty crunch and a warm, roasted depth that perfectly balances the earthy nuttiness of quinoa. Creamy feta crumbles and fresh herbs tie it all together, creating a dish that’s both nutritious and incredibly satisfying.

Whether you’re looking for a healthy lunch, a delicious side dish, or a vegetarian dinner idea, this quinoa salad is up for the job. It’s a flexible, meal-prep-friendly recipe that can be served warm, at room temperature, or even chilled the next day. Packed with plant-based protein, fiber, and colorful veggies, it’s the perfect option for anyone seeking clean, simple food ideas without sacrificing taste.

Why You’ll Love This Quick & Easy Quinoa Salad with Roasted Vegetables

• It’s quick to make and great for busy weeknights.
• Loaded with flavor from roasted veggies and tangy feta.
• Makes an excellent option for meal prep and packed lunches.
• Naturally gluten-free and vegetarian.
• It can be customized with your favorite vegetables or add-ins like chickpeas or nuts.

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Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make this quinoa salad, you’ll need a few kitchen basics:

• Baking sheet: For roasting the vegetables evenly.
• Medium saucepan: To cook the quinoa to fluffy perfection.
• Mixing bowls: For combining the salad and dressing components.
• Sharp knife and cutting board: Essential for chopping vegetables uniformly.
• Spatula or spoon: For mixing everything together without mashing.

Each tool ensures smooth prep and cooking. A good-quality baking sheet will help caramelize the veggies nicely without sticking, while a solid saucepan guarantees perfectly cooked quinoa that isn’t mushy or underdone.

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Preparation Tips

Roast the vegetables until they start to caramelize around the edges for maximum flavor. Cook quinoa with a 2:1 water-to-quinoa ratio and let it rest covered for 5 minutes off the heat to fluff up. Use freshly chopped herbs like parsley or basil to add brightness at the end. If making this salad ahead, store the dressing separately to keep everything fresh and crisp until serving. For an added protein boost, consider tossing in chickpeas, grilled chicken, or tofu.

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Ingredients for this Quick & Easy Quinoa Salad with Roasted Vegetables

For the Salad:

• 1 cup uncooked quinoa (rinsed well)
• 2 cups water or vegetable broth
• 1 small zucchini, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, peeled and chopped
• 2 tablespoons olive oil (for roasting)
• Salt and black pepper to taste
• 1/3 cup crumbled feta cheese
• 2 tablespoons fresh parsley or basil, chopped

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar (or lemon juice)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/2 teaspoon honey or maple syrup
• Salt and pepper to taste

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Step 1: Cook the Quinoa

Rinse the quinoa thoroughly under cold water to remove its natural bitterness. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 more minutes. Fluff with a fork and let cool slightly.

Step 2: Roast the Vegetables

Preheat your oven to 425°F (220°C). Place the chopped zucchini, bell peppers, and carrot on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss everything to coat evenly and spread in a single layer. Roast for 20-25 minutes, turning once halfway through, until the vegetables are tender and slightly caramelized.

Step 3: Make the Dressing

While the vegetables roast, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper in a small bowl. Adjust seasoning as needed.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Pour the dressing over and toss until everything is evenly coated. Gently fold in the crumbled feta and chopped herbs.

Step 5: Serve and Enjoy

Serve warm, at room temperature, or chilled. This salad can be enjoyed as a standalone dish or served alongside grilled meats or a light soup for a more complete meal.

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Notes

This salad is incredibly adaptable. You can use any seasonal vegetables like roasted sweet potatoes, asparagus, or cherry tomatoes. Adding protein like grilled chicken, tofu, or canned chickpeas turns it into a more complete meal. If you’re dairy-free, skip the feta or swap it with a dairy-free alternative. The quinoa can be made ahead of time and stored in the fridge for quick assembly. Be sure to let it cool slightly before mixing with the other ingredients to avoid wilting the herbs.

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Watch Out for These Mistakes While Cooking

• Overcooking quinoa: This leads to a mushy texture. Use the 2:1 water-to-quinoa ratio and avoid stirring too much.
• Undercooking or crowding veggies: Make sure vegetables are chopped evenly and spaced out on the baking sheet to ensure even roasting.
• Adding dressing to hot quinoa: Doing this can dull the flavors and wilt fresh herbs. Let the quinoa cool slightly first.
• Skipping seasoning: Season both the quinoa and roasted veggies separately for full flavor depth.

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Storage Instructions

Store leftover salad in an airtight container in the refrigerator for up to 4 days. For best texture, keep the dressing separate if storing in advance. This salad is also freezer-friendly without the feta—just thaw in the fridge and add cheese and fresh herbs before serving. It’s excellent for meal prepping lunches or grabbing a quick healthy snack.

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Estimated Nutrition (Per Serving – makes about 4 servings)

• Calories: 340
• Protein: 9g
• Carbohydrates: 35g
• Fiber: 6g
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Cholesterol: 12mg
• Sodium: 320mg
• Sugar: 5g

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Frequently Asked Questions

Can I use another grain instead of quinoa?

Yes! Couscous, bulgur, or farro work well. Just adjust cooking times accordingly.

Is this salad served hot or cold?

It can be served warm, room temperature, or chilled. It tastes great all three ways!

How can I make this salad vegan?

Simply omit the feta cheese or use a plant-based cheese alternative.

Can I add more protein?

Definitely. Try grilled chicken, hard-boiled eggs, chickpeas, or even tuna.

What kind of dressing works best?

A vinaigrette-style dressing works best. You can also try a tahini or lemon-garlic dressing.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free. Just make sure other ingredients like mustard or broth are certified gluten-free.

Can I roast the vegetables ahead of time?

Yes. Roasted vegetables can be stored in the fridge and added to the salad later.

How long does it last in the fridge?

Up to 4 days when stored in an airtight container. Add fresh herbs just before serving for best flavor.

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Conclusion

This Quick & Easy Quinoa Salad with Roasted Vegetables is more than just a healthy dish—it’s a canvas for seasonal flavors and creative combinations. Whether you’re prepping lunches for the week or serving it as a vibrant side at dinner, it’s a reliable, nutrient-packed option that’s bursting with color and taste. With minimal prep and lots of versatility, it’s bound to become a go-to favorite in your kitchen.

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