Name: Quick & Easy Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 2 cups water; 2 medium zucchinis, chopped; 2 bell peppers (red and yellow), chopped; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper, to taste; 2 tablespoons lemon juice; 1/3 cup crumbled feta cheese; Fresh basil or parsley (optional), chopped

Colorful, vibrant, and packed with goodness, this Quick & Easy Quinoa Salad with Roasted Vegetables is the kind of dish that makes eating healthy an absolute joy. Whether you’re meal prepping for the week or looking for a nourishing side dish that will please the crowd, this salad is here to shine. Quinoa provides a hearty, protein-rich base while the roasted veggies bring smoky depth and natural sweetness.

The best part? It tastes just as good warm as it does chilled. With a drizzle of olive oil, a touch of tangy lemon, and crumbles of creamy feta, this salad balances comfort with freshness. It’s one of those back-pocket recipes that will become a regular at your dinner table.

Why You’ll Love This Quick & Easy Quinoa Salad with Roasted Vegetables

This dish is more than just a healthy salad—it’s a complete meal in a bowl. Here are a few reasons to fall in love:

Meal Prep Friendly: Make a big batch and enjoy it for days.
Vegetarian & Gluten-Free: Perfect for a variety of diets.
Flavor-Packed: Roasting the vegetables enhances their natural sweetness.
Endlessly Adaptable: Use your favorite seasonal veggies or whatever you have on hand.
Satisfyingly Hearty: Quinoa adds substance, keeping you full longer.

Preparation Phase & Tools to Use

Getting everything prepped for this salad is straightforward, especially with the right tools in your kitchen:

Baking Sheet: Essential for evenly roasting the vegetables to bring out their flavor and texture.
Fine Mesh Strainer: A must-have for rinsing quinoa properly to remove its natural bitter coating.
Medium Saucepan: Used to cook the quinoa to fluffy perfection.
Mixing Bowls: Helpful for tossing the salad and assembling ingredients together.
Sharp Knife & Cutting Board: Crucial for chopping veggies into even pieces for consistent roasting.

With these tools in place, you’re well on your way to creating a delicious and nourishing dish that’s as beautiful as it is tasty.

Ingredients for the Quick & Easy Quinoa Salad with Roasted Vegetables

Each ingredient in this salad plays a key role in flavor and texture:

Quinoa: A protein-rich base that provides a nutty bite and keeps the salad satisfying.
Zucchini: Adds moisture and a tender texture after roasting.
Bell Peppers (Red & Yellow): Brings color, crunch, and sweetness.
Olive Oil: Enhances roasting and binds the flavors together.
Garlic Powder: Adds a savory depth to the vegetables.
Salt & Pepper: Simple seasonings that make the vegetables shine.
Lemon Juice: Brightens the dish and balances richness.
Feta Cheese: Creamy and tangy crumbles add a touch of indulgence.
Fresh Basil or Parsley (optional): For an herbaceous finishing touch.

How To Make the Quick & Easy Quinoa Salad with Roasted Vegetables

Step 1: Cook the Quinoa

Rinse 1 cup of quinoa in a fine mesh strainer to remove bitterness. Combine with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until water is absorbed and quinoa is fluffy. Fluff with a fork and let it cool.

Step 2: Roast the Vegetables

Preheat your oven to 425°F (220°C). Chop 2 zucchinis and 2 bell peppers into bite-sized pieces. Toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.

Step 3: Combine and Toss

In a large bowl, mix the cooked quinoa and roasted vegetables. Add a generous squeeze of lemon juice, more salt and pepper to taste, and crumbled feta cheese. Gently toss everything together until well combined.

Step 4: Garnish and Serve

Top with freshly chopped basil or parsley if desired. Serve warm, at room temperature, or chilled—it’s delicious any way!

Serving & Storing Your Quinoa Salad

This quinoa salad is incredibly versatile. Serve it as a light lunch, a side for grilled meats, or as part of a brunch spread. It also pairs beautifully with a dollop of hummus or avocado slices.

To store: Place leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days. In fact, the flavors deepen over time, making it even more delicious the next day.

Pro tip: If prepping ahead, keep the feta and fresh herbs separate until ready to serve for the best texture and flavor.

Frequently Asked Questions

How do I know when quinoa is fully cooked?

Quinoa is done when the water is absorbed, and the grains appear fluffy with a small tail visible. Avoid overcooking to prevent mushiness.

Can I use different vegetables?

Absolutely! Roasted carrots, sweet potatoes, broccoli, or eggplant all work wonderfully. Just adjust roasting time as needed.

Is this salad suitable for meal prep?

Yes! It stores well in the fridge and tastes great hot or cold, making it perfect for weekly lunches.

Can I make it vegan?

Of course. Simply skip the feta cheese or use a plant-based alternative to keep it dairy-free.

What type of quinoa is best?

White quinoa is the most neutral in flavor and soft in texture, but you can also use red or tri-color for a heartier bite and more color.

Do I need to rinse the quinoa?

Yes! Rinsing removes saponins, which can make quinoa taste bitter. Always give it a good rinse before cooking.

Want More Salad Ideas with a Twist?

If you love this Quick & Easy Quinoa Salad with Roasted Vegetables, you might enjoy these other nourishing options:

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And let me know in the comments how yours turned out. Did you mix in other veggies or use a different cheese? Did you serve it warm or chilled?

I love hearing how others personalize these recipes. Feel free to drop your tips or questions—let’s inspire each other to eat more vibrantly.

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