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A close-up of a quinoa salad with roasted vegetables, topped with feta cheese and parsley

Quinoa Salad with Roasted Veggies

A healthy salad made with quinoa, roasted vegetables, and a tangy dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 400
Ingredients Method

Ingredients
  

Main Ingredients
  • 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

Method
 

Instructions
  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.