A quinoa salad with roasted vegetables is a perfect example of a healthy and flavorful meal that’s easy to prepare and satisfying. Packed with protein, fiber, vitamins, and minerals, this recipe makes for a great lunch, dinner, or side dish. Quinoa, a whole grain, is naturally gluten-free and contains all nine essential amino acids, making it a complete protein. Paired with colorful roasted vegetables, it’s a vibrant and nourishing meal that can be customized based on your preferences.
Ingredients:
For the Roasted Vegetables:
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 zucchini, sliced into half-moons
- 1 small red onion, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Quinoa:
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- Salt to taste
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup (optional)
- 1 garlic clove, minced
- Salt and pepper to taste
Optional Garnishes:
- Fresh parsley, chopped
- Crumbled feta or goat cheese (optional)
- Toasted sunflower or pumpkin seeds for crunch
Instructions:
1. Prepare the Roasted Vegetables:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced sweet potato, red bell pepper, zucchini, and red onion with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Remove from the oven and set aside.
2. Cook the Quinoa:
- While the vegetables are roasting, rinse the quinoa under cold water to remove its natural bitterness.
- In a medium saucepan, combine the quinoa, vegetable broth (or water), olive oil, and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15–18 minutes, or until the quinoa is fully cooked and the liquid has been absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork to separate the grains.
3. Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, honey (if using), minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
4. Assemble the Salad:
- In a large serving bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the dressing and toss gently to combine, ensuring the salad is well coated.
- Garnish with chopped parsley, crumbled cheese, and toasted seeds for added texture and flavor.
Tips for Customization:
- Vegetables: Feel free to swap out or add any of your favorite vegetables. Roasted Brussels sprouts, cauliflower, or beets work wonderfully in this salad.
- Protein Boost: Add some grilled chicken, chickpeas, or black beans to increase the protein content of the salad.
- Herbs & Spices: Fresh basil, mint, or cilantro can be used to add a fresh twist, while chili flakes can bring a bit of heat if desired.
Health Benefits:
This quinoa salad with roasted vegetables is rich in fiber, antioxidants, and plant-based protein. Quinoa provides a complete protein, while the roasted vegetables deliver a variety of vitamins and minerals that support overall health. The olive oil dressing adds healthy fats, and the addition of seeds or cheese offers extra texture and flavor.
This recipe is not only nutritious but also incredibly versatile and can be made ahead for easy meal prep throughout the week. It’s perfect for a light lunch, a hearty side dish, or even as a main course when paired with your favorite protein. Enjoy the vibrant flavors and nourishing ingredients in this wholesome dish!