Looking for a vibrant dish that perfectly balances health and flavor? This roasted vegetable quinoa salad is just what you need. Packed with colorful vegetables and protein-rich quinoa, it makes a satisfying meal that’s both filling and nutritious. Plus, it’s an excellent way to use up whatever vegetables you have on hand!
This salad is a celebration of textures and tastes. The roasted vegetables bring a caramelized sweetness, while the quinoa adds a delightful nuttiness. Toss in a simple dressing, and you’ll have a dish that’s as beautiful as it is delicious. Whether you’re meal prepping for the week or hosting a gathering, this salad is sure to impress.
With its combination of roasted vegetables and quinoa, this salad not only looks appealing but also offers a medley of flavors that will tantalize your taste buds. It’s perfect for lunch, dinner, or as a side dish!
A Wholesome Roasted Vegetable Quinoa Salad
This roasted vegetable quinoa salad is a vibrant dish that combines a variety of seasonal vegetables, all roasted to golden perfection.
The medley of bell peppers, zucchini, and carrots not only adds a burst of color but also a range of flavors, enhancing the overall appeal of the salad.
With fluffy quinoa anchoring the dish, it becomes a hearty yet refreshing option suitable for any occasion.
The Nutritional Benefits
Quinoa serves as an excellent source of protein, making this salad not just filling but also a nutritious choice.
Packed with essential amino acids, it complements the fiber-rich vegetables, contributing to a balanced meal.
Moreover, the combination of healthy fats from olive oil and the vibrant vitamins found in the vegetables ensures that each bite is beneficial for your body.
Preparation Insights
Preparing this salad involves simple steps that yield delightful results.
Start by cooking the quinoa in vegetable broth for added flavor, allowing it to absorb the savory essence while becoming perfectly fluffy.
Next, the vegetables are tossed in olive oil and seasoning, then roasted until tender and slightly caramelized, enhancing their natural sweetness.
Flavorful Additions
While the base of the salad is rich in flavor, there are numerous ways to personalize it.
Consider adding crumbled feta cheese or slices of creamy avocado for a luxurious touch that complements the roasted veggies.
Fresh herbs like parsley not only add a pop of color but also elevate the overall flavor profile.
Serving Suggestions
This salad is beautifully served in a rustic bowl, garnished with fresh herbs, and accompanied by a lemon wedge, ideal for those who love a citrusy zing.
It can be enjoyed warm or chilled, offering flexibility for any meal, whether it’s a casual lunch or a dinner gathering with friends.
Additionally, it makes an excellent side dish, pairing well with grilled meats or other Mediterranean offerings.
Storage and Meal Prep
For those looking to prepare meals in advance, this quinoa salad stores well in the refrigerator.
You can make it ahead of time, allowing the flavors to meld together, which often enhances the taste.
Simply keep it in an airtight container, and it can last for several days, making it a convenient option for busy weekdays.
A Wholesome Roasted Vegetable Quinoa Salad
This roasted vegetable quinoa salad features a variety of seasonal vegetables, roasted to perfection, paired with fluffy quinoa. The flavors meld together beautifully, creating a dish that’s both hearty and refreshing, making it ideal for any meal of the day.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots), chopped
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Optional: Feta cheese or avocado for topping
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
- Prepare the Vegetables: Preheat the oven to 400°F (200°C). In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, garlic powder, and oregano until evenly coated.
- Roast the Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
- Combine: In a large bowl, combine the cooked quinoa, roasted vegetables, fresh parsley, and lemon juice. Toss gently to mix. Adjust seasoning if needed.
- Serve: Divide the salad into bowls and top with feta cheese or avocado, if desired. Enjoy warm or chilled.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 10g
- Protein: 8g
- Carbohydrates: 35g
