Description
This Quick & Easy Quinoa Salad with Roasted Vegetables is a colorful, healthy meal packed with roasted zucchini, bell peppers, protein-rich quinoa, and a touch of creamy feta. Perfect for vegetarian meal prep, gluten-free diets, or a fresh side dish idea. This quinoa salad recipe is flavorful, wholesome, and simple to prepare.
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
Instructions
1. Rinse quinoa under cold water using a fine mesh strainer to remove bitterness.
2. Combine quinoa with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff and set aside.
3. Preheat oven to 425°F (220°C).
4. Toss chopped zucchini and bell peppers in olive oil, garlic powder, salt, and pepper.
5. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
6. In a large mixing bowl, combine cooked quinoa and roasted vegetables.
7. Add lemon juice, adjust seasoning, and mix well.
8. Fold in feta cheese and top with chopped fresh herbs if using.
9. Serve warm, room temperature, or chilled.
Notes
Rinse quinoa thoroughly before cooking to remove natural bitterness.
Roast vegetables until slightly charred for extra flavor depth.
Add feta and herbs just before serving if preparing ahead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg