Roasted Vegetable – Quinoa Salad

Created on December 6th, 2025 at 10:16 am

A nourishing and vibrant dish

This Roasted Vegetable & Quinoa Salad brings together the best of seasonal produce in a hearty, satisfying way. With roasted bell peppers, sweet carrots, and earthy zucchini cradled in a fluffy bed of quinoa, this salad transforms simple ingredients into a colorful meal. The aroma of the vegetables caramelizing in the oven fills the kitchen, promising a dish brimming with flavor and nutrients. It’s not just a salad; it’s a celebration of wholesome ingredients.

The blend of textures is delightful as you bite into the tender-roasted vegetables, crunchy nuts, and soft quinoa. Drizzled with a light lemon vinaigrette, the salad offers a refreshing zing that balances the warmth of the roasted vegetables perfectly. Whether you’re serving it as a main dish or pairing it with grilled meats, this salad is versatile enough for any occasion.

Why This Salad Shines

This Roasted Vegetable & Quinoa Salad stands out for its combination of health benefits and vibrant flavors. Quinoa, a complete protein, adds heartiness while being gluten-free. The roasted vegetables—not only colorful but also packed with vitamins—offer a satisfying sweetness that makes each bite enjoyable. The light dressing introduces a brightness, enhancing the natural flavors without overpowering them.

Moreover, this dish is a breeze to prepare. Once the vegetables are chopped, they only need a little time in the oven. The salad holds well in the refrigerator, making it ideal for meal prep or packed lunches. Enjoy this salad freshly made, or savor the depths of flavor it develops overnight, making it an excellent choice for busy days or gatherings.

Time Breakdown

With a simple prep process and minimal fuss, this salad is perfect for your weeknight cooking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients List

• 1 cup dry quinoa (any variety)
• 2 cups vegetable broth (for cooking quinoa)
• 1 medium zucchini, diced
• 1 bell pepper (red or yellow), diced
• 2 medium carrots, sliced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt & pepper, to taste
• ½ teaspoon dried oregano
• ¼ cup almonds or walnuts, chopped (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional: 1 tablespoon lemon juice (for dressing)

Kitchen Tools

This recipe requires just a few basic tools, making it stress-free and approachable.

• Baking sheet
• Medium saucepan
• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This will help the vegetables roast evenly and develop a nice caramelization.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy.
3. Meanwhile, prepare the vegetables. In a mixing bowl, toss the zucchini, bell pepper, carrots, and red onion with olive oil, salt, pepper, and oregano until well coated. Spread them out on the prepared baking sheet in a single layer.
4. Roast in the preheated oven for 20–25 minutes, stirring halfway through. The vegetables should be tender and slightly caramelized when done. Their vibrant colors will be a feast for your eyes.
5. Once the quinoa and vegetables are ready, fluff the quinoa with a fork and add the roasted vegetables on top. Mix well to combine all the delicious flavors.
6. If desired, add chopped nuts for extra crunch and a splash of lemon juice for brightness. Garnish with fresh parsley before serving.

Pro Tips

• Rinse the quinoa under cold water before cooking to remove bitterness.
• Feel free to swap in any seasonal vegetables you have on hand for a personalized touch.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors will meld beautifully overnight.
• To add protein, consider tossing in some chickpeas or grilled chicken.

A Wholesome Delight Awaits

This Roasted Vegetable & Quinoa Salad embodies a balance of flavor and nutrition. It’s a meal that feels nourishing while celebrating the beauty of simple ingredients. The textures and colors make for a visually appealing dish that is sure to please both the eye and the palate. Enjoy it warm or chilled; either way, this salad will remind you that healthy eating can be truly satisfying.

What to Serve with This Dish

To round out your meal, consider pairing this Roasted Vegetable & Quinoa Salad with grilled or roasted proteins like chicken, shrimp, or tofu. The smoky flavors and char from the grill will contrast beautifully with the sweetness of the roasted vegetables. For a lighter option, serve it alongside a bowl of clear soup, such as vegetable or broth-based soup, which will provide comfort and warmth.

You could also pair this salad with whole-grain pita bread and hummus for a delightful lunch spread. The creaminess of the hummus offers a nice contrast to the salad’s crunch and freshness. For a refreshing beverage, an herbal tea or citrus-infused water would complement the bright flavors without overwhelming the dish.

Nutrition Table

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Roasted Vegetable & Quinoa Salad

Sorrel Calver

A nourishing and vibrant dish featuring roasted vegetables and quinoa, drizzled with a light lemon vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Salad

Cuisine American, Healthy

Servings 4 servings

Calories 310 kcal

Ingredients

  

For the quinoa

• 1 cup dry quinoa any variety
• 2 cups vegetable broth for cooking quinoa

For the roasted vegetables

• 1 medium zucchini, diced
• 1 piece bell pepper (red or yellow), diced
• 2 medium carrots, sliced
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• Salt & pepper, to taste
• ½ teaspoon dried oregano
• ¼ cup almonds or walnuts, chopped optional
• 2 tablespoons fresh parsley, chopped for garnish
• 1 tablespoon lemon juice optional, for dressing

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy.
• In a mixing bowl, toss the zucchini, bell pepper, carrots, and red onion with olive oil, salt, pepper, and oregano until well coated. Spread them out on the prepared baking sheet.

Cooking

• Roast the vegetables in the preheated oven for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
• Once the quinoa and vegetables are ready, fluff the quinoa with a fork and add the roasted vegetables on top. Mix well to combine.
• If desired, add chopped nuts and a splash of lemon juice. Garnish with fresh parsley before serving.

Notes

Rinse quinoa before cooking to remove bitterness. Feel free to swap in any seasonal vegetables for a personalized touch. Leftovers can be refrigerated for up to three days. To add protein, consider tossing in chickpeas or grilled chicken.

Keyword Healthy Salad, Meal Prep, Quinoa Salad, Roasted Vegetable Salad, Vegetarian