Go Back
Roasted Veggie Quinoa Salad

Roasted Veggie Quinoa Salad

A vibrant, hearty grain bowl with caramelized roasted vegetables, fluffy quinoa cooked in broth, and a bright lemon or simple vinaigrette. Toss in feta, fresh herbs, or avocado for added flavor and texture. Perfect for hot dinners, chilled lunches, or batch-prep meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 3 Bowls
Course: Bowl, Dinner, Lunch, Salad
Cuisine: Grain Bowl, Vegan-Friendly, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa white, red, or rainbow, rinsed
  • 2 cups vegetable or chicken broth for cooking quinoa
  • 1 zucchini cut into ¾-inch chunks
  • 1 sweet potato peeled and cubed
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup mushrooms halved or quartered
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes
  • 1/2 red onion chopped
  • 2 tbsp olive oil for roasting
  • Salt and black pepper to taste
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced
  • Pinch of red pepper flakes
  • Salt and black pepper to taste
  • Crumbled feta cheese
  • Chopped parsley
  • Avocado cubes
  • Toasted nuts or seeds

Method
 

  1. Preheat oven to 425°F and line a rimmed baking sheet with olive oil.
  2. Chop vegetables to uniform sizes: firm vegetables (sweet potato, zucchini) ~¾-inch chunks; quick-cook items (peppers, broccoli, tomatoes) bite-sized.
  3. Spread vegetables on the sheet in a single layer, season with salt and pepper. Roast 25–30 minutes, rotating once; check at 20 minutes for caramelization.
  4. While vegetables roast, cook quinoa in broth according to package instructions. When liquid is absorbed, rest 5 minutes and fluff with a fork.
  5. Whisk optional dressing ingredients together in a small bowl. Adjust flavor with lemon, vinegar, or honey.
  6. In a large bowl, combine warm quinoa and roasted vegetables; fold in dressing while warm.
  7. Top with optional feta, avocado, parsley, or toasted nuts. Serve warm, at room temperature, or chilled.
  8. Store leftovers in an airtight container for up to 4 days; keep dressing separate for best texture.

Notes

Cut vegetables uniformly to ensure even roasting. Avoid crowding the pan; space pieces for caramelized edges rather than steamed vegetables. Add lemon or dressing just before serving to keep flavors bright. Swap vegetables seasonally: sweet potatoes, pumpkin, asparagus, zucchini, broccoli, Brussels sprouts, mushrooms. For a protein boost, fold in grilled chicken, tofu, or chickpeas.