Quinoa Salad with Roasted Veggies Recipe

This Quinoa Salad with Roasted Veggies is a hearty, healthy, and vibrant dish that’s perfect for a satisfying lunch, dinner, or as a side for any meal. The nutty quinoa pairs wonderfully with a medley of roasted vegetables, creating a flavorful combination that’s packed with nutrients. Tossed in a light lemon dressing and garnished with fresh herbs, this salad is both filling and refreshing.

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth (for cooking the quinoa)
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 cup cauliflower florets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup feta cheese or vegan feta (optional)

For the Lemon Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp Dijon mustard (optional)
• 1 garlic clove, minced
• 1 tsp maple syrup or agave (optional, for a slight sweetness)
• Salt and pepper to taste

Instructions:

Cook the Quinoa:

• In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
• Remove the pan from the heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Roast the Vegetables:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
• Place the chopped zucchini, red bell pepper, onion, cherry tomatoes, and cauliflower florets on the baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
• Toss the veggies to coat evenly and spread them out in a single layer.
• Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even roasting.

Make the Lemon Dressing:

• In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard (if using), minced garlic, and maple syrup or agave. Season with salt and pepper to taste.
• Adjust the flavor by adding more lemon juice or sweetness if desired.

Assemble the Salad:

• In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Add the chopped fresh parsley or cilantro and gently toss everything together.
• Drizzle the lemon dressing over the salad and toss again to coat evenly.

Serve:

• Garnish with crumbled feta or vegan feta, if desired.
• Serve the salad warm, at room temperature, or chilled.

Enjoy:

• This Quinoa Salad with Roasted Veggies is versatile and can be served as a main dish, a side dish, or even packed for lunch.

Tips:

• Roasting Variations: Feel free to use other vegetables like sweet potatoes, carrots, or Brussels sprouts in place of or alongside the ones listed here.
• Add Protein: For a more protein-packed salad, consider adding chickpeas, black beans, or grilled tofu.
• Meal Prep: This salad is perfect for meal prep. Store it in an airtight container in the fridge for up to 4 days. The flavors deepen after sitting for a few hours.

This Quinoa Salad with Roasted Veggies is a delicious, nutrient-rich dish that’s perfect for any occasion. It’s light yet filling, packed with vitamins, and easy to customize to your taste. Enjoy it as a nutritious lunch or a side at your next dinner!