Roasted Vegetable Quinoa Salad

🥗 Roasted Vegetable Quinoa Salad

Ingredients

For the salad:

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth
• 1 zucchini, chopped
• 1 bell pepper (any color), chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 1 cup broccoli florets or cauliflower
• 2 tbsp olive oil
• Salt & black pepper to taste
• 1 tsp garlic powder
• 1 tsp dried oregano or Italian seasoning

Optional add-ins:

• ¼ cup crumbled feta cheese
• 2 tbsp toasted nuts or seeds (almonds, pumpkin seeds)
• Fresh parsley or basil

For the dressing

• 3 tbsp olive oil
• 1½ tbsp lemon juice
• 1 tsp honey or maple syrup
• 1 clove garlic (minced)
• Salt & pepper to taste

Instructions

1. Cook the quinoa
   Rinse quinoa well. In a pot, bring water or broth to a boil, add quinoa, cover, and simmer for 12–15 minutes. Let it rest, then fluff with a fork.
2. Roast the vegetables
   Preheat oven to 200°C (400°F).
   Toss chopped vegetables with olive oil, salt, pepper, garlic powder, and oregano.
   Spread on a baking tray and roast for 20–25 minutes until tender and slightly caramelized.
3. Make the dressing
   Whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.
4. Assemble the salad
   In a large bowl, combine cooked quinoa and roasted vegetables.
   Pour dressing over and toss well.
5. Add toppings
   Sprinkle feta, nuts, and fresh herbs if using.

Tips

• Serve warm or chilled—both taste amazing
• Add chickpeas or grilled chicken for extra protein
• Great for meal prep (stays fresh 3–4 days in fridge)

Quick Q&A

Can I use other vegetables?
Yes—sweet potatoes, carrots, eggplant, or mushrooms work beautifully.

Is it vegan?
Skip feta or use a plant-based alternative.

How do I boost flavor?
Add a pinch of cumin, smoked paprika, or chili flakes for extra depth.