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Quick Quinoa Salad with Roasted Vegetables

A vibrant and flavorful salad made with fluffy quinoa and roasted vegetables, perfect as a main dish or side for any meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed under cold water
  • 2 cups water or vegetable broth Use vegetable broth for more flavor
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, diced
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • Fresh herbs (like parsley or basil) for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse quinoa under cold water to remove any bitter coating. Combine the rinsed quinoa and water (or vegetable broth) in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until fluffy. Once cooked, fluff it with a fork and set aside.
  3. On a baking sheet, toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread them out in a single layer. Roast in the preheated oven for about 20 minutes or until they are tender and slightly golden.
  4. In a large bowl, mix the roasted vegetables with the cooked quinoa. Toss everything together until well combined.
  5. Top with fresh herbs and a drizzle of olive oil if desired. Serve warm or at room temperature.

Notes

Versatile Substitutions: Swap zucchini for eggplant or bell peppers for carrots. Timing: Keep an eye on your oven to prevent the veggies from burning. Common Mistakes: Avoid overcooking quinoa; it should be light and fluffy.