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Quinoa Roasted Vegetable Salad

Maria G. Brooks
Quinoa Roasted Vegetable Salad is a vibrant and wholesome dish packed with nutrition and flavor.
Combining fluffy quinoa with roasted vegetables like sweet potatoes, bell peppers, and carrots, this salad is rich in fiber, protein, and antioxidants.
Tossed in a light lemon-Dijon dressing, it's the perfect meal for lunch, dinner, or meal prep.
Customizable and satisfying, this salad can easily be adapted to suit your tastes and dietary preferences.
Nutrition Facts (Per Serving)
Calories: 350 kcal, Protein: 9 g, Carbohydrates: 42 g, Dietary Fiber: 7 g, Fats: 17 g, Saturated Fat: 2.5 g,Sugar: 6 g, Sodium: 220 mg, Vitamin A: 120% DV (from sweet potatoes and carrots), Vitamin C: 80% DV (from bell peppers and lemon juice),Iron: 15% DV
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine American, Healthy, Mediterranean
Servings 4 Servings
Calories 350 kcal

Equipment

  • 1 Baking Sheet
  • 1 Medium Pot (for cooking quinoa)
  • 1 Small Bowl or Jar (for mixing the dressing)
  • 1 Large Mixing Bowl (for assembling the salad)
  • 1 Fork (for fluffing quinoa)

Ingredients
  

For the Salad:

  • 1 cup quinoa
  • 2 cups mixed vegetables e.g., bell peppers, sweet potatoes, carrots, zucchini
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

For the Dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup optional
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Prepare the vegetables by washing, peeling (if needed), and cutting them into uniform chunks. Drizzle with 1-2 tablespoons olive oil, and season with salt and pepper. Spread evenly on a baking sheet.
  • Roast the vegetables for 20-25 minutes, or until tender and lightly caramelized. Toss halfway through the cooking time for even roasting.
  • Cook the quinoa: In a medium pot, bring 2 cups of water or vegetable broth to a boil.
    Add the quinoa, reduce the heat, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  • Prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, maple syrup (if using), salt, and pepper.
  • Assemble the salad: In a large bowl, combine the cooked quinoa and roasted vegetables.
    Drizzle with the dressing and toss gently to coat.
  • Serve: Garnish with fresh herbs, feta, or nuts if desired, and enjoy either warm or cold.

Notes

Recipe Notes

  • Vegetable Variations: Feel free to mix and match vegetables based on what’s in season or what you prefer. Cauliflower, Brussels sprouts, or beets are excellent additions.
  • Make-Ahead: This salad keeps well in the fridge for up to 4 days. Store the dressing separately to prevent the salad from becoming soggy.
  • Add-Ins: For a protein boost, add roasted chickpeas, grilled chicken, or a poached egg on top.
  • Dressing Tip: For a creamier dressing, you can add tahini or Greek yogurt to the lemon-Dijon mix for extra richness.
Keyword Quinoa Roasted Vegetable Salad