Quinoa Salad with Roasted Veggies: A Healthy and Delicious Recipe
Introduction
Starting your day with a nutritious and delicious meal is essential, which is why I love the Easy Quinoa Salad with Roasted Vegetables for Meal Prep recipe. This quinoa salad with roasted veggies is a perfect combination of flavors, textures, and nutrients that will keep you energized throughout the day. The benefits of quinoa and roasted vegetables make this dish a great option for a healthy meal.
The earthy flavor of quinoa pairs perfectly with the sweetness of roasted vegetables, making this salad a delight to eat. With its high protein and fiber content, quinoa is an excellent choice for a nutritious meal. Roasted vegetables add a burst of smoky flavor and a satisfying crunch to the dish.
In this recipe, we’ll explore the unique aspects of the Easy Quinoa Salad with Roasted Vegetables for Meal Prep, and I’ll share some tips and tricks to make it even more delicious. So, let’s get started and dive into the world of quinoa salad with roasted veggies!
Why You’ll Love This Recipe
This Easy Quinoa Salad with Roasted Vegetables for Meal Prep recipe stands out from others due to its simplicity and flexibility. You can customize it to your taste by adding your favorite ingredients or spices. The combination of tangy feta cheese and fresh parsley adds a refreshing touch to the dish.
The best part about this recipe is that it’s perfect for meal prep. You can make a large batch of quinoa salad with roasted veggies and store it in the refrigerator for up to three days. It’s an excellent option for a quick and easy lunch or dinner. For more meal prep ideas, check out my One Pot Dinner recipe.
The creamy dressing made with olive oil, apple cider vinegar, and Dijon mustard brings all the flavors together, creating a harmonious balance of tastes and textures. Whether you’re a quinoa lover or just looking for a new recipe to try, this Easy Quinoa Salad with Roasted Vegetables for Meal Prep is sure to become a favorite.
Ingredients
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* 1 cup quinoa
* 2 cups water
* 2 tbsp olive oil
* 1 large red bell pepper, diced
* 1 large yellow bell pepper, diced
* 1 large red onion, diced
* 2 large zucchinis, diced
* 2 large cherry tomatoes, halved
* 1/2 cup crumbled feta cheese
* 1/4 cup chopped fresh parsley
* 2 tbsp lemon juice
* 1 tsp salt
* 1/2 tsp black pepper
* 2 tbsp olive oil
* 2 tbsp apple cider vinegar
* 1 tsp Dijon mustard
* 1/2 tsp honey
* Salt and pepper to taste
Ingredient Notes & Substitutions
If you’re not a fan of feta cheese, you can substitute it with other cheeses like goat cheese or ricotta. For a vegan version, you can omit the cheese altogether or use a vegan alternative. Fresh parsley can be replaced with other herbs like basil or cilantro, depending on your preference.
Quinoa is a versatile ingredient that can be paired with a variety of vegetables and spices. Feel free to experiment with different combinations to create your unique quinoa salad with roasted veggies recipe. Some other options for roasted vegetables include Brussels sprouts, broccoli, and sweet potatoes.
The key to making a great quinoa salad with roasted veggies is to use high-quality ingredients and to not be afraid to get creative. Don’t be afraid to add your favorite spices or herbs to give the dish an extra boost of flavor. With a little experimentation, you’ll find the perfect combination that works for you. You can also try my Slow Cooker Ground Beef Chili recipe for a hearty and comforting meal.
Equipment Needed
To make this Easy Quinoa Salad with Roasted Vegetables for Meal Prep recipe, you’ll need a few basic kitchen equipment, including:
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* A baking sheet for roasting the vegetables
* A medium saucepan for cooking the quinoa
* A large bowl for combining the quinoa and roasted vegetables
* A whisk for mixing the dressing
* A refrigerator for chilling the salad
Step-by-Step Instructions
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1. Preheat oven to 425°F (220°C).
2. Toss quinoa with 2 cups of water and bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until tender and fluffy.
3. Chop the veggies into bite-sized pieces and toss with 2 tablespoons of oil, salt, and pepper on a baking sheet.
4. Roast the veggies in the preheated oven for 20-25 minutes, until tender and lightly browned.
5. Combine cooked quinoa, roasted veggies, and any desired additional ingredients in a large bowl.
6. Season with salt and pepper to taste, then toss to combine.
7. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
8. Serve the quinoa salad cold, garnished with any desired fresh herbs or toppings.
Visual Guide & Tips
As you cook the quinoa, you’ll notice it will start to fluffy and separate. This is a sign that it’s cooked to perfection. For the roasted vegetables, keep an eye on them while they’re in the oven, as the cooking time may vary depending on the size and type of vegetables.
When combining the quinoa and roasted vegetables, make sure to toss them gently to avoid mashing the veggies. You can also add some chopped fresh herbs like parsley or basil to give the salad a fresh and herby flavor.
For the dressing, whisk all the ingredients together in a small bowl until smooth. You can adjust the amount of honey to your taste, depending on how sweet you like your dressing. The tangy flavor of the apple cider vinegar pairs perfectly with the richness of the olive oil. If you’re looking for more salad ideas, check out my Keto Steak Meal Prep Bowls recipe.
Pro Tips & Tricks
To enhance the flavor and texture of the quinoa salad with roasted veggies, try adding some toasted nuts or seeds like almonds or pumpkin seeds. You can also add some dried fruits like cranberries or cherries to give the salad a sweet and fruity flavor.
For a spicy kick, add some red pepper flakes or sliced jalapeños to the salad. You can also use different types of vinegar like balsamic or white wine vinegar to give the dressing a unique flavor.
Experiment with different combinations of roasted vegetables to find your favorite. Some other options include Brussels sprouts, broccoli, and sweet potatoes. The key is to find the perfect balance of flavors and textures that work for you.
Serving Suggestions/Storage/Variations
This Easy Quinoa Salad with Roasted Vegetables for Meal Prep recipe is perfect for a quick and easy lunch or dinner. You can serve it as a main dish or as a side dish for your favorite meals. For a vegetarian or vegan version, simply omit the cheese or use a vegan alternative.
To store the salad, place it in an airtight container in the refrigerator for up to three days. You can also freeze it for up to two months and thaw it when you’re ready to eat it. When reheating, make sure to stir-fry the salad with some oil to prevent it from drying out.
Some variations of this recipe include adding some cooked chicken or salmon for a protein-packed meal. You can also use different types of quinoa like tri-color or red quinoa to give the salad a unique color and flavor.
Nutritional Information (Approximate)
Per serving, this Easy Quinoa Salad with Roasted Vegetables for Meal Prep recipe contains:
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* Calories: 460 kcal
* Protein: 10g
* Carbs: 40g
* Fat: 15g
* Fiber: 7g
* Sugar: 2g
* Sodium: 200mg
* Magnesium: 200mg
* Iron: 3g
* Calcium: 300mg
* Potassium: 500mg
Frequently Asked Questions (FAQ)
Q: Can I use different types of quinoa for this recipe?
A: Yes, you can use different types of quinoa like tri-color or red quinoa to give the salad a unique color and flavor.
Q: How long can I store the salad in the refrigerator?
A: You can store the salad in an airtight container in the refrigerator for up to three days.
Q: Can I freeze the salad?
A: Yes, you can freeze the salad for up to two months and thaw it when you’re ready to eat it.
Q: Can I add cooked chicken or salmon to the salad?
A: Yes, you can add cooked chicken or salmon to the salad for a protein-packed meal.
Q: Can I use different types of vinegar for the dressing?
A: Yes, you can use different types of vinegar like balsamic or white wine vinegar to give the dressing a unique flavor.
Q: Can I omit the cheese for a vegan version?
A: Yes, you can omit the cheese or use a vegan alternative for a vegan version of the salad.
Conclusion
In conclusion, the Easy Quinoa Salad with Roasted Vegetables for Meal Prep recipe is a delicious and nutritious meal option that’s perfect for any time of the day. With its high protein and fiber content, quinoa is an excellent choice for a healthy meal. The roasted vegetables add a burst of flavor and texture to the dish, making it a delight to eat.
Whether you’re a quinoa lover or just looking for a new recipe to try, this Easy Quinoa Salad with Roasted Vegetables for Meal Prep is sure to become a favorite. So, go ahead and give it a try, and don’t forget to share your creations with me on social media using the hashtag #EvasRecipes.
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 on this recipe.
Quinoa Salad with Roasted Veggies
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Toss quinoa with 2 cups of water and bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until tender and fluffy.
- Chop the veggies into bite-sized pieces and toss with 2 tablespoons of oil, salt, and pepper on a baking sheet.
- Roast the veggies in the preheated oven for 20-25 minutes, until tender and lightly browned.
- Combine cooked quinoa, roasted veggies, and any desired additional ingredients in a large bowl.
- Season with salt and pepper to taste, then toss to combine.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve the quinoa salad cold, garnished with any desired fresh herbs or toppings.