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Introduction  for Quinoa Salad with Roasted Vegetables

Are you looking for a wholesome and flavorful dish that’s easy to prepare and packs a nutritional punch? Look no further than our delightful Quinoa Salad with Roasted Vegetables!

This vibrant and nutritious salad is a feast for your taste buds and a celebration of health. In this comprehensive guide,

we’ll walk you through the ingredients and step-by-step instructions and even provide answers to some frequently asked questions to ensure your culinary success.

Ingredients for Quinoa Salad with Roasted Vegetables

For the Quinoa Salad:

1. Quinoa: 1 cup (rinsed thoroughly)
2. Cherry Tomatoes: 1 cup (halved)
3. Cucumber: 1 medium-sized (diced)
4. Red Bell Pepper: 1 (sliced)
5. Red Onion: 1 small (finely chopped)
6. Feta Cheese: 1/2 cup (crumbled)
7. Kalamata Olives: 1/4 cup (pitted and sliced)
8. Fresh Parsley: 1/4 cup (chopped)

For the Roasted Vegetables:

1. Zucchini: 1 medium-sized (sliced)
2. Carrots: 2 medium-sized (sliced into matchsticks)
3. Red Onion: 1 (sliced)
4. Bell Peppers (Assorted Colors): 2 (sliced)
5. Cherry Tomatoes: 1 cup
6. Olive Oil: 2 tablespoons
7. Garlic: 3 cloves (minced)
8. Dried Oregano: 1 teaspoon
9. Salt and Pepper: to taste

Instructions for Quinoa Salad with Roasted Vegetables

Step 1: Cooking Quinoa

1. Rinse the quinoa thoroughly under cold water.
2. combine 1 cup of quinoa with 2 cups of water in a medium saucepan.
3. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
4. Fluff the quinoa with a fork and let it cool.

Step 2: Roasting Vegetables

1. Preheat your oven to 400°F (200°C).
2. combine all the vegetables for roasting on a large baking sheet.
3. whisk together olive oil, minced garlic, dried oregano, salt, and pepper in a small bowl.
4. Drizzle the olive oil mixture over the vegetables and toss until evenly coated.
5. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.

Step 3: Assembling the Quinoa Salad

1. combine the cooked quinoa, roasted vegetables, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, Kalamata olives, and fresh parsley in a large mixing bowl.
2. Toss gently until all ingredients are well combined.

Step 4: Serving

1. Serve the Quinoa Salad with Roasted Vegetables in a large salad bowl or individual plates.
2. Optionally, drizzle with extra olive oil and sprinkle with additional fresh parsley and feta cheese for added flavor.

FAQs on Quinoa Salad with Roasted Vegetables

Q1: Can I prepare the quinoa in advance?

Yes, you can cook the quinoa ahead of time and store it in the refrigerator until you’re ready to assemble the salad.

Q2: Can I customize the vegetables used for roasting?

Absolutely! Feel free to experiment with your favorite vegetables or use seasonal produce for a fresh twist.

Q3: Is it possible to make this salad vegan?

Certainly! Omit the feta cheese or substitute it with your favorite vegan cheese to make the Quinoa Salad with Roasted Vegetables entirely plant-based.

Q4: How long does the salad stay fresh?

When stored in an airtight container in the refrigerator, the Quinoa Salad with Roasted Vegetables can stay fresh for up to 3-4 days.

Q5: Can I add protein to make it a complete meal?

Yes, consider adding grilled chicken, tofu, or chickpeas for an extra protein boost.



There you have it – a simple yet elegant recipe for Quinoa Salad with Roasted Vegetables that’s sure to be a hit at any gathering or as a wholesome family meal. Enjoy the burst of flavors and the nutritional benefits of this delightful dish!

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