Amazing Quinoa Salad Roasted (Print-Friendly Version)
A wholesome quinoa mix with roasted veggies, herbs, and a lemony finish, ideal for quick lunches or sides.
# Ingredients You’ll Need:
→ Grains
01 -
1 cup quinoa
02 -
2 cups vegetable broth or water
→ Vegetables
03 -
1 red bell pepper, diced
04 -
1 zucchini, diced
05 -
1 yellow squash, diced
06 -
1 red onion, chopped
→ Seasonings and Oils
07 -
2 tablespoons olive oil
08 -
1 teaspoon salt
09 -
1 teaspoon black pepper
10 -
1 teaspoon paprika
11 -
Juice of 1 lemon
→ Herbs and Cheese
12 -
1/4 cup fresh parsley, chopped
13 -
1/4 cup feta cheese (optional)
# How to Make It:
01 -
Set the oven to 400°F (200°C) to prepare for roasting the vegetables.
02 -
Rinse quinoa under cold water, then cook it in vegetable broth or water until tender according to package instructions. Set aside to cool slightly.
03 -
Combine diced red bell pepper, zucchini, yellow squash, and chopped red onion with olive oil, salt, black pepper, and paprika in a bowl. Toss to coat evenly.
04 -
Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20 to 25 minutes until tender and lightly charred.
05 -
In a large bowl, mix the cooked quinoa with the roasted vegetables, chopped parsley, and optional feta cheese.
06 -
Drizzle fresh lemon juice over the salad and toss gently to combine. Serve warm or chilled as desired.
# Extra Tips:
01 -
Leftovers can be stored in an airtight container for up to 3 days. For added protein and creaminess, consider adding chickpeas or avocado. Omit feta cheese to make this dish vegan.