Roasted Vegetable and Quinoa Salad Recipe
A vibrant and healthy Roasted Vegetable and Quinoa Salad featuring tender oven-roasted seasonal vegetables combined with fluffy quinoa, fresh lemon juice, and optional crumbled feta cheese for a flavorful, protein-rich meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Grains
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
Vegetables
- 2 cups assorted vegetables (bell peppers, zucchini, carrots, and red onion), chopped
Seasonings and Toppings
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Juice of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly and developing a nice caramelization.
- Roast Vegetables: On a baking sheet, toss the chopped bell peppers, zucchini, carrots, and red onion with olive oil, dried thyme, salt, and pepper. Spread them in a single layer and roast for 20-25 minutes until tender and lightly caramelized, stirring halfway through for even cooking.
- Cook Quinoa: While the vegetables roast, combine rinsed quinoa and vegetable broth or water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes or until all the liquid is absorbed and the quinoa is fluffy.
- Combine Salad: Transfer the cooked quinoa to a large bowl. Add the roasted vegetables, chopped parsley, and fresh lemon juice. Gently toss all ingredients together to blend the flavors.
- Add Feta and Serve: Top the salad with crumbled feta cheese if using. Serve warm or at room temperature as a light and nutritious meal.
Notes
- You can substitute vegetable broth with water if preferred.
- Feel free to use any seasonal vegetables you like for roasting.
- Feta cheese is optional; omit for a vegan salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For added crunch, consider tossing in toasted pine nuts or walnuts.
