Amazing Quinoa Salad Roasted

This vibrant quinoa salad combines the wholesome goodness of quinoa with the rich flavors of roasted vegetables. It comes together quickly and makes for a nutritious lunch or a satisfying side. The blend of textures and the punch of lemon juice make it a recipe I reach for when I want something both healthy and tasty without fuss.

I first made this salad on a busy weekday and found it refreshing and filling without spending hours in the kitchen. Now it’s a go-to for meal prep and impromptu dinners alike.

Gather Your Ingredients

• One cup quinoa: a complete protein and great base for the salad
• Two cups water or vegetable broth: cooking quinoa in broth adds extra flavor
• One red bell pepper diced: adds sweetness and a pop of color
• One zucchini diced: provides moisture and mild flavor
• One yellow squash diced: complements zucchini and balances texture
• One red onion chopped: adds a sharp, savory bite once roasted
• Two tablespoons olive oil: helps coat and roast the vegetables to caramelized perfection
• One teaspoon salt: enhances all the flavors
• One teaspoon black pepper: adds gentle heat
• One teaspoon paprika: contributes a smoky depth try smoked paprika for an extra layer of flavor
• Quarter cup fresh parsley chopped: brightens the salad with herbal notes
• Quarter cup feta cheese optional: brings creaminess and tang opt for a good-quality block cheese rather than crumbled for better texture
• Juice of one lemon: adds acidity and freshness that lifts the dish

How to Make It

Sauté the Aromatics:

Rinse the quinoa under cold water to remove any bitterness. Prepare the quinoa by cooking it in water or vegetable broth according to the package directions. This usually takes around 15 minutes. Once done, fluff it with a fork and set aside to cool slightly.

Prepare the Vegetables for Roasting:

Preheat your oven to 400 degrees Fahrenheit. Dice the red bell pepper, zucchini, yellow squash, and chop the red onion. In a mixing bowl, combine these chopped vegetables with olive oil, salt, black pepper, and paprika. Toss them gently so every piece is evenly coated.

Roast the Vegetables:

Spread the seasoned vegetables in a single layer on a baking sheet. Place them in the preheated oven and roast for 20 to 25 minutes. Keep an eye out for tender vegetables with slightly charred edges, which indicates caramelization and deep flavor development.

Combine and Season:

In a large bowl, gently mix the cooked quinoa with the roasted vegetables and fresh parsley. If you are using feta cheese, crumble or chop it and add it to the mixture. Drizzle fresh lemon juice over the salad and toss everything carefully to distribute the flavors without mashing the ingredients.

Serve Your Salad:

This salad can be enjoyed warm right after assembling or chilled in the fridge for an hour or so to meld the flavors. It makes a refreshing meal on its own or a colorful side dish for grilled meats or other main courses.

I love how the lemon juice brightens up this salad and ties all the roasted flavors together. One time I brought this to a potluck, and everyone kept asking for the recipe because it was fresh yet satisfying. The roasted paprika and the chunkiness of the feta really make it stand out from typical quinoa salads.

Flavor Boosters

Storage Tips Store leftovers in an airtight container to keep the vegetables crisp and quinoa fluffy. Refrigerate for up to three days for the best freshness. For longer storage, you can freeze the salad but consider adding the feta and lemon juice after thawing since their texture can change.

Serving Suggestions

Serve over a bed of mixed greens for a heartier salad Pair with grilled chicken or fish for added protein if not vegetarian Top with toasted nuts like almonds or pine nuts for crunch and richness

Creative Twists

Ingredient Substitutions Swap red bell pepper for cherry tomatoes or roasted sweet potato in season Use kale or spinach instead of parsley for a different leafy pop Replace feta with vegan cheese or omit entirely for a dairy-free version Try turmeric or cumin in place of paprika for a different spice profile

This quinoa salad is both nourishing and simple, perfect for quick meals or meal prep. Its freshness and texture will keep you coming back for more.

Recipe FAQs

→ What is the best way to cook quinoa for this dish?

Rinse quinoa under cold water then simmer it in water or vegetable broth until tender and fluffy, about 15 minutes.

→ Can I make this dish vegan?

Yes, simply omit the feta cheese or replace it with a vegan cheese alternative or extra herbs for flavor.

→ What vegetables work best for roasting in this salad?

Diced bell peppers, zucchini, yellow squash, and red onions roast well and add great texture and flavor.

→ How should leftovers be stored?

Store the salad in an airtight container in the refrigerator for up to three days to maintain freshness.

→ Can additional ingredients be added for protein?

Adding chickpeas or avocado provides extra protein and creaminess, enhancing both nutrition and taste.