Save A vibrant, protein-packed salad featuring fluffy quinoa, caramelized roasted vegetables, and creamy feta cheese, perfect for a wholesome lunch or side dish.
I love making this quinoa salad for a light family lunch because it combines fresh flavors and satisfying textures.
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Ingredients
- Grains: 1 cup quinoa, rinsed; 2 cups water or vegetable broth
- Vegetables: 1 medium zucchini, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, sliced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste
- Cheese: 3.5 oz (100 g) feta cheese, crumbled
- Fresh Herbs & Garnish: 1/4 cup fresh parsley, chopped; 2 tablespoons fresh mint, chopped (optional)
- Dressing: 3 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt and pepper, to taste
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Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C).
- Roast vegetables:
- Place zucchini, bell peppers, red onion, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast for 25 30 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
- Cook quinoa:
- Meanwhile, combine quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
- Prepare dressing:
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Combine salad:
- In a large bowl, combine cooked quinoa, roasted vegetables, and half of the feta. Pour the dressing over and toss gently to combine.
- Serve:
- Transfer to a serving dish. Top with remaining feta, parsley, and mint if using. Serve warm or at room temperature.
Save This salad always brings us together around the table for a fresh, healthy meal.
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Variations
Try adding roasted sweet potato or eggplant for variation or substitute feta with goat cheese for a different flavor.
Storage Tips
Keep the salad refrigerated for up to 3 days in an airtight container to enjoy meal prep benefits.
Nutritional Information
Each serving provides approximately 340 calories, 17 grams of fat, 36 grams of carbohydrates, and 10 grams of protein.
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This quinoa salad is a versatile dish perfect for any occasion.
Recipe FAQs
- → How do I properly cook quinoa for this dish?
Rinse quinoa thoroughly, then simmer in water or vegetable broth until all liquid is absorbed, about 15 minutes. Fluff with a fork before combining.
- → What vegetables work best for roasting?
Zucchini, bell peppers, red onion, and cherry tomatoes roast well, becoming tender and slightly caramelized, enhancing their flavor.
- → Can I make this dish vegan?
Yes, by omitting the feta or substituting it with a plant-based cheese alternative, the dish remains flavorful and nutritious.
- → Is this suitable for gluten-free diets?
Yes, as quinoa is naturally gluten-free, but ensure broth and mustard used are certified gluten-free to avoid cross-contamination.
- → How can I store leftovers effectively?
Keep the salad refrigerated in an airtight container for up to three days to maintain freshness and flavor.
