Amazing Quinoa Salad with Roasted Vegetables
A wholesome, high-protein salad with fluffy quinoa, caramelized roasted vegetables, fresh herbs, and a tangy lemon-olive oil dressing. Mediterranean-inspired, vegetarian, and meal-prep friendly.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings:2–3
Ingredients
For the Quinoa
1 cup quinoa
2 cups water or vegetable broth
¼ tsp salt
For the Roasted Vegetables
1 small zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small eggplant, diced
1 cup cherry tomatoes, halved
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano or thyme
For the Dressing
3 tbsp extra virgin olive oil
1 ½ tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt & pepper to taste
Optional Toppings
¼ cup crumbled feta
2 tbsp toasted pine nuts or almonds
Fresh parsley or basil, chopped
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water.
In a pot, bring water or broth to boil.
Add quinoa and salt, cover, and simmer 12–15 minutes until water is absorbed.
Fluff with a fork and set aside to cool slightly.
2. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss zucchini, bell peppers, eggplant, and cherry tomatoes with olive oil, salt, pepper, and oregano.
Spread on a baking sheet and roast 20 minutes, tossing halfway, until tender and lightly caramelized.
3. Make the Dressing
Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
Adjust seasoning to taste.
4. Assemble the Salad
In a large bowl, combine cooked quinoa and roasted vegetables.
Pour dressing over the salad and toss gently.
Top with feta, toasted nuts, and fresh herbs if desired.
Tips
Swap quinoa with farro, couscous, or bulgur for variety.
Add roasted chickpeas for extra protein and crunch.
Can be served warm, at room temperature, or chilled.
Meal prep: store dressing separately until ready to serve to keep vegetables fresh.
Frequently Asked Questions
Q: Can I make it vegan?
Yes — skip feta or use plant-based cheese.
Q: Can I add leafy greens?
Yes — toss in baby spinach, arugula, or kale for extra nutrition.
Q: How long does it keep?
3–4 days in the refrigerator in an airtight container.
Nutritional Information
Calories: 380
Protein: 12–14g
Carbs: 45g
Fat: 16g
Fiber: 8g