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Quinoa and Roasted Veggie Salad

Easy Quinoa and Roasted Veggie Salad That Boosts Your Energy

A delicious and vibrant quinoa and roasted veggie salad packed with nutrients, perfect for a light lunch or hearty dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Healthy
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa Base
  • 1 cup Quinoa Rinse thoroughly to remove bitterness
  • 2 cups Vegetable broth Use instead of water for richer flavor
  • 1 tbsp Olive oil Helps to toast the quinoa slightly
For the Roasted Vegetables
  • 1 medium Red bell pepper Adds vibrant color and sweet flavor
  • 1 medium Zucchini Keeps the salad fresh
  • 1 cup Cherry tomatoes Burst of juiciness
  • 1 medium Red onion Caramelizes beautifully
  • 2 cloves Garlic cloves Roasted to mellow sharpness
  • 2 tbsp Olive oil Essential for roasting
  • to taste Salt
  • to taste Pepper
For the Dressing & Finishing Touches
  • 3 tbsp Lemon juice Brightens the salad
  • 1 tsp Dijon mustard Adds a tangy kick
  • 1 tbsp Honey or maple syrup Optional for sweetness
  • 1/4 cup Fresh parsley For garnish

Equipment

  • saucepan
  • Baking sheet
  • fine-mesh sieve
  • Mixing bowl
  • Whisk

Method
 

For the Quinoa Base
  1. Rinse 1 cup quinoa in a fine mesh sieve until the liquid runs clear.
  2. Heat 1 tbsp olive oil in a saucepan over medium; add quinoa and stir for 2 minutes.
  3. Add 2 cups vegetable broth, bring to a boil, cover, and reduce heat to low; simmer for 15 minutes.
For the Roasted Vegetables
  1. Preheat oven to 425°F, line a baking sheet, and arrange the rack in center.
  2. Toss bell pepper, zucchini, red onion, cherry tomatoes, and garlic in olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer; roast for 20–25 minutes, stirring halfway.
For the Dressing & Assembly
  1. Whisk together lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
  2. Fluff quinoa with a fork; combine with roasted vegetables and dressing.
  3. Garnish with fresh parsley and serve warm or chilled.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 250mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

To enhance crunch, consider adding toasted pumpkin seeds or nuts before serving.

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