Introduction
Quinoa Salad with Roasted Vegetables is a dish that never fails to impress with its vibrant colors and explosion of flavors. This healthy and delicious recipe is perfect for anyone looking for a nutritious meal that’s easy to make and packed with roasted goodness. As we dive into the world of Quinoa Salad with Roasted Vegetables, you’ll discover why this recipe is a staple in many kitchens.
The combination of quinoa, roasted vegetables, and a hint of lemon juice creates a truly unforgettable taste experience. Whether you’re a foodie, a health enthusiast, or just someone who loves good food, this recipe is sure to become a favorite. So, let’s get started and explore the wonderful world of Quinoa Salad with Roasted Vegetables!
In this recipe, we’ll be using quinoa as our base ingredient, paired with an assortment of roasted vegetables that will add natural sweetness and depth to our dish. The best part? It’s incredibly easy to make and requires minimal ingredients! For more delicious and easy-to-make recipes, check out our Lemon Herb Roasted Chicken recipe.
Why You’ll Love This Recipe
This Quinoa Salad with Roasted Vegetables recipe stands out from the rest due to its unique blend of flavors and textures. The quinoa provides a nutritious and filling base, while the roasted vegetables add a burst of color and flavor to the dish. Plus, it’s healthy and easy to make, making it perfect for a quick weeknight dinner or a weekend lunch.
One of the best things about this recipe is its versatility. You can customize it to your taste by adding your favorite vegetables or cheese. The possibilities are endless, and we’ll explore some of these options later in the post.
So, what makes this recipe so special? For starters, it’s packed with nutrients from the quinoa and roasted vegetables. It’s also gluten-free and can be made vegan by substituting the feta cheese with a vegan alternative. If you’re looking for more vegan options, be sure to check out our Quinoa Salad with Roasted Veggies recipe.
Ingredients
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* 1 cup quinoa
* 2 cups water
* 2 tbsp olive oil
* 1 large red bell pepper, seeded and chopped
* 1 large yellow bell pepper, seeded and chopped
* 2 large zucchinis, chopped
* 1 large red onion, chopped
* 2 cloves garlic, minced
* 2 cups mixed greens
* 1 cup cherry tomatoes, halved
* 1/2 cup crumbled feta cheese
* Salt and pepper to taste
* 2 tbsp lemon juice
Ingredient Notes & Substitutions
When it comes to the ingredients, you can customize them to your taste. For example, you can substitute the bell peppers with eggplant or mushrooms. You can also add other vegetables like broccoli or carrots to the mix.
The quinoa is a great source of protein and fiber, making it an excellent choice for a healthy meal. The roasted vegetables add a burst of flavor and nutrition to the dish. You can also use different types of cheese like goat cheese or parmesan instead of feta.
Some other ingredients you can add to the salad include avocado, nuts, or seeds. These will add healthy fats and crunch to the dish. You can also use different types of greens like kale or spinach instead of mixed greens.
Equipment Needed
To make this recipe, you’ll need a few basic kitchen tools. These include:
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* A large bowl for mixing the salad
* A baking sheet for roasting the vegetables
* A pot for cooking the quinoa
* A cutting board for chopping the vegetables
* A knife for chopping and slicing
* A spoon for mixing and serving
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped vegetables (bell peppers, zucchinis, red onion, and garlic) with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes, or until tender and lightly browned.
- Cook the quinoa according to package instructions using 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
- In a large bowl, combine the cooked quinoa, roasted vegetables, mixed greens, cherry tomatoes, and crumbled feta cheese.
- Squeeze the lemon juice over the salad and toss to combine. Season with salt and pepper to taste.
Visual Guide & Tips
As you cook the quinoa, you’ll notice it will start to fluff up and become lighter in color. This is a sign that it’s cooked to perfection. The roasted vegetables will be tender and lightly browned when they’re done.
When assembling the salad, make sure to toss all the ingredients together gently to avoid bruising the greens. You can also add other ingredients like nuts or seeds to the salad for extra crunch and flavor.
Pro Tips & Tricks
To take your Quinoa Salad with Roasted Vegetables to the next level, try adding some fresh herbs like parsley or basil. You can also use different types of vinegar like balsamic or apple cider instead of lemon juice.
Another tip is to roast the vegetables in advance and store them in the fridge for up to 3 days. This will save you time and make the recipe even easier to make. You can also cook the quinoa ahead of time and store it in the fridge for up to 5 days.
Some other variations you can try include adding grilled chicken or salmon to the salad for extra protein. You can also use different types of cheese like goat cheese or parmesan instead of feta. For a delicious salmon recipe, check out our Pan-Seared Coho Salmon Steaks recipe.
Serving Suggestions/Storage/Variations
This Quinoa Salad with Roasted Vegetables is perfect for a quick lunch or dinner. You can serve it as a main course or as a side dish. It’s also great for meal prep and can be stored in the fridge for up to 3 days.
To store the salad, simply place it in an airtight container and refrigerate. You can also freeze the salad for up to 2 months and thaw it when you’re ready to eat it.
Some other serving suggestions include adding crusty bread or pita chips on the side for a satisfying crunch. You can also use different types of greens like kale or spinach instead of mixed greens.
Nutritional Information (Approximate)
Per serving, this Quinoa Salad with Roasted Vegetables contains:
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* Calories: 345 kcal
* Protein: 12g
* Carbs: 46g
* Fat: 15g
* Sugar: 7g
Frequently Asked Questions (FAQ)
Q: Can I use different types of quinoa in this recipe?
A: Yes, you can use white, red, or black quinoa in this recipe. Just make sure to adjust the cooking time according to the package instructions.
Q: Can I roast the vegetables in advance?
A: Yes, you can roast the vegetables up to 3 days in advance and store them in the fridge. Simply reheat them when you’re ready to assemble the salad.
Q: Can I freeze the salad?
A: Yes, you can freeze the salad for up to 2 months. Simply thaw it when you’re ready to eat it and add any additional ingredients you like.
Q: Can I use different types of cheese in this recipe?
A: Yes, you can use goat cheese, parmesan, or feta in this recipe. Just make sure to adjust the amount according to your taste.
Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free. Just make sure to use gluten-free quinoa and be mindful of any cross-contamination.
Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by substituting the feta cheese with a vegan alternative and using vegan-friendly ingredients.
Conclusion
And there you have it – a delicious and healthy Quinoa Salad with Roasted Vegetables recipe that’s perfect for any occasion. Whether you’re a foodie, a health enthusiast, or just someone who loves good food, this recipe is sure to become a favorite.
So, what are you waiting for? Give this recipe a try and experience the flavors and textures of Quinoa Salad with Roasted Vegetables for yourself. Don’t forget to pin it on Pinterest or tag me on Instagram @EvasRecipes if you make it!
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear your feedback. Happy cooking!
Roasted Vegetable & Quinoa Salad
Ingredients
Method
- Preheat the oven to 400F
- Toss the bell peppers, zucchinis, and red onion with olive oil, salt, and pepper, and roast for 25-30 minutes
- Cook the quinoa according to package instructions
- In a large bowl, combine the roasted vegetables, cooked quinoa, mixed greens, cherry tomatoes, and feta cheese
- Drizzle with lemon juice and toss to combine