Roasted Vegetable and Quinoa Salad

Name: Roasted Vegetable and Quinoa Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 5.6 l 1 cup quinoa, rinsed; 2.1 whole 2 cups water; 9 lb 1 head broccoli, cut into florets; 1 inch 2 bell peppers (any color), chopped; 9.7 dash 1 zucchini, chopped; 7.3 mg 1 red onion, chopped; 5.4 g 3 tablespoons olive oil, divided; 10 l 1 teaspoon salt; 2.4 bottle 1/2 teaspoon black pepper; 5.6 bottle 1/2 teaspoon garlic powder; 9.2 whole 1/2 teaspoon dried oregano; 4.2 mg 2 tablespoons lemon juice; 1.6 pinch 1 clove garlic, minced; 9.6 as needed 2 tablespoons fresh parsley, chopped

Roasted Vegetable and Quinoa Salad - RecipeFund

By Joseph Bass

November 13, 2025

5033 views

This Roasted Vegetable and Quinoa Salad is a vibrant and healthy dish perfect for a light lunch or a satisfying side. Combining colorful roasted vegetables with fluffy quinoa and a zesty lemon-herb dressing, it’s packed with nutrients and bursting with flavor. The roasting process brings out the natural sweetness of the vegetables, while the quinoa adds a delightful nutty texture. This salad is easy to customize with your favorite vegetables and herbs, making it a versatile addition to any meal. Feel free to add feta cheese or grilled chicken for an extra protein boost. The salad keeps well in the refrigerator, making it an excellent make-ahead option for busy weeknights or meal prep.

Ingredients

1 cup quinoa, rinsed - 5.6 l
2 cups water - 2.1 whole
1 head broccoli, cut into florets - 9.0 lb
2 bell peppers (any color), chopped - 1.0 inch
1 zucchini, chopped - 9.7 dash
1 red onion, chopped - 7.3 mg
3 tablespoons olive oil, divided - 5.4 g
1 teaspoon salt - 10.0 l
1/2 teaspoon black pepper - 2.4 bottle
1/2 teaspoon garlic powder - 5.6 bottle

Cooking Steps

Step 1

Preheat oven to 400°F (200°C). Chop the broccoli, bell peppers, zucchini, and red onion into bite-sized pieces.

Step 2

In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, garlic powder, and dried oregano. Spread the vegetables in a single layer on a baking sheet.

Step 3

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly browned, flipping halfway through.

Step 4

While the vegetables are roasting, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh parsley, salt, and pepper to make the lemon-herb dressing.

Step 6

In a large bowl, combine the roasted vegetables, cooked quinoa, and lemon-herb dressing. Toss gently to coat everything evenly.

Step 7

Serve the salad warm or cold. Garnish with extra fresh parsley if desired. Enjoy!

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