Quinoa and Roasted Vegetable Salad – Fresh, Colorful, and Satisfying

This Quinoa and Roasted Vegetable Salad is the kind of bowl you’ll want on repeat all week. It’s bright, hearty, and easy to make with everyday ingredients. You get fluffy quinoa, caramelized veggies, and a zesty lemon-garlic dressing that ties everything together.

It tastes great warm or cold, and it keeps well, so it’s perfect for meal prep. Whether you’re packing lunch or serving a simple dinner, this salad delivers flavor and feel-good freshness.

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Quinoa and Roasted Vegetable Salad - Fresh, Colorful, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup uncooked quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 red bell pepper, chopped into 1-inch pieces
• 1 yellow bell pepper, chopped into 1-inch pieces
• 1 small red onion, sliced into wedges
• 1 medium zucchini, sliced into half-moons
• 1 small eggplant, cut into 1-inch cubes (optional but great)
• 1 cup cherry tomatoes, halved
• 2 cups broccoli florets or cauliflower florets
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon dried oregano or Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/4 cup crumbled feta or dairy-free alternative (optional)
• 1 large lemon, zested and juiced (about 3 tablespoons juice)
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Method

 

1. Heat the oven: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
2. Prep the vegetables: Add peppers, onion, zucchini, eggplant, tomatoes, and broccoli to a large bowl. Toss with 2 tablespoons olive oil, salt, pepper, paprika, oregano, and red pepper flakes if using.
3. Roast: Spread veggies in a single layer on the sheets. Roast 20–25 minutes, tossing halfway, until the edges are browned and the centers are tender.
4. Cook the quinoa: Rinse quinoa under cold water until it runs clear. Combine quinoa and water (or broth) in a saucepan. Bring to a boil, reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork.
5. Toast the chickpeas (optional but tasty): Toss chickpeas with the remaining 1 tablespoon olive oil, a pinch of salt, and paprika. Spread on a small section of the baking sheet for the last 10–12 minutes of roasting to crisp slightly.
6. Make the dressing: Whisk lemon zest, lemon juice, garlic, Dijon, and maple syrup. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
7. Assemble the salad: In a large bowl, combine quinoa, roasted vegetables, chickpeas, and parsley. Pour over the dressing and toss until evenly coated.
8. Finish and serve: Taste and adjust salt, pepper, or lemon. Sprinkle with feta if using. Serve warm or at room temperature.

What Makes This Recipe So Good

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• Balanced and satisfying: Protein-rich quinoa and fiber-packed veggies keep you full without weighing you down.
• Big, bold flavor: Roasting brings out natural sweetness, and the tangy dressing adds brightness and lift.
• Flexible: Swap in whatever vegetables you have, and adjust the herbs or dressing to suit your taste.
• Meal-prep friendly: Stores well for days, and the flavors actually improve as they mingle.
• Naturally gluten-free and vegan: Easy to adapt for different diets, and genuinely delicious for everyone.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1 red bell pepper, chopped into 1-inch pieces
• 1 yellow bell pepper, chopped into 1-inch pieces
• 1 small red onion, sliced into wedges
• 1 medium zucchini, sliced into half-moons
• 1 small eggplant, cut into 1-inch cubes (optional but great)
• 1 cup cherry tomatoes, halved
• 2 cups broccoli florets or cauliflower florets
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon dried oregano or Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/4 cup crumbled feta or dairy-free alternative (optional)

For the dressing:

• 1 large lemon, zested and juiced (about 3 tablespoons juice)
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or honey
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

How to Make It

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1. Heat the oven: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
2. Prep the vegetables: Add peppers, onion, zucchini, eggplant, tomatoes, and broccoli to a large bowl.

   Toss with 2 tablespoons olive oil, salt, pepper, paprika, oregano, and red pepper flakes if using.

3. Roast: Spread veggies in a single layer on the sheets. Roast 20–25 minutes, tossing halfway, until the edges are browned and the centers are tender.
4. Cook the quinoa: Rinse quinoa under cold water until it runs clear. Combine quinoa and water (or broth) in a saucepan.

   Bring to a boil, reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork.

5. Toast the chickpeas (optional but tasty): Toss chickpeas with the remaining 1 tablespoon olive oil, a pinch of salt, and paprika. Spread on a small section of the baking sheet for the last 10–12 minutes of roasting to crisp slightly.
6. Make the dressing: Whisk lemon zest, lemon juice, garlic, Dijon, and maple syrup.

   Slowly whisk in olive oil until emulsified. Season with salt and pepper.

7. Assemble the salad: In a large bowl, combine quinoa, roasted vegetables, chickpeas, and parsley. Pour over the dressing and toss until evenly coated.
8. Finish and serve: Taste and adjust salt, pepper, or lemon.

   Sprinkle with feta if using. Serve warm or at room temperature.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days. The flavors deepen by day two.
• Keep dressing separate: If you plan to store for several days, hold back some dressing and add right before serving for the freshest texture.
• Freezing: Not ideal due to the roasted vegetables’ texture.

  If you must, freeze the quinoa on its own and roast fresh veggies later.

• Meal prep tip: Pack in single-serve containers with extra lemon wedges to brighten it up at lunch.

Health Benefits

• Complete protein: Quinoa provides all nine essential amino acids, supporting muscle repair and steady energy.
• Fiber-rich: Vegetables and chickpeas help with digestion, satiety, and balanced blood sugar.
• Heart-healthy fats: Olive oil adds monounsaturated fats that support cardiovascular health.
• Micronutrient boost: Peppers and broccoli bring vitamin C; leafy herbs add antioxidants; chickpeas offer iron and folate.
• Anti-inflammatory potential: Garlic, lemon, and colorful veggies contribute phytonutrients that support overall wellness.

Common Mistakes to Avoid

• Skipping the quinoa rinse: Unrinsed quinoa can taste bitter. A quick rinse removes saponins and fixes that.
• Overcrowding the pan: Crowded vegetables steam instead of roast. Use two pans so edges caramelize and flavors pop.
• Undersalting: Season the veggies before roasting and taste again after dressing.

  Layered seasoning makes a big difference.

• Overcooking the quinoa: Keep it fluffy, not mushy. Stick to the ratio and let it rest off heat before fluffing.
• Heavy-handed dressing: Add most of the dressing, toss, then decide if you need more. You can always add, but you can’t take away.

Alternatives

• Grain swaps: Try farro, brown rice, bulgur, or couscous.

  Adjust cooking times and keep the dressing the same.

• Vegetable swaps: Use sweet potatoes, Brussels sprouts, carrots, asparagus, or mushrooms. Roast until tender and caramelized.
• Protein options: Add grilled chicken, baked salmon, tofu, or tempeh. For extra crunch, toss in roasted nuts or seeds.
• Dairy-free finish: Skip the feta or use a plant-based version.

  A sprinkle of toasted almonds or sunflower seeds adds richness.

• Herb variations: Swap parsley for basil, cilantro, or mint. Each herb gives the salad a fresh twist.
• Different dressings: Balsamic vinaigrette, tahini-lemon sauce, or a creamy yogurt dressing all work beautifully.

FAQ

Can I make this salad ahead of time?

Yes. It holds up well for 3–4 days in the fridge.

For best texture, add delicate herbs and feta just before serving.

Do I need to peel the vegetables?

No. Zucchini, eggplant, and peppers do not need peeling. Just wash well and cut into even pieces for consistent roasting.

What’s the best way to keep the quinoa fluffy?

Use the correct ratio, don’t stir while it cooks, and let it rest covered for 5 minutes off heat.

Fluff gently with a fork to separate the grains.

Can I serve this warm?

Absolutely. It’s delicious warm right after roasting, at room temperature for gatherings, or cold from the fridge for a quick lunch.

How do I make it higher in protein?

Add extra chickpeas, toss in edamame, or top with grilled chicken or tofu. You can also stir in hemp seeds for a simple boost.

Is the dressing too tart without sweetener?

The maple syrup balances the lemon and Dijon.

If you prefer no sweetener, reduce the lemon slightly and add an extra splash of olive oil.

What if I don’t like eggplant?

Skip it. Replace with more zucchini, mushrooms, or sweet potato. The method and seasoning stay the same.

Can I use frozen vegetables?

Fresh is best for crisp edges, but you can use frozen in a pinch.

Roast from frozen at a slightly lower temperature (400°F) and expect softer texture.

How can I add crunch?

Top with toasted pumpkin seeds, pine nuts, or slivered almonds. A handful of arugula or shredded cabbage also adds a crisp bite.

Is this recipe kid-friendly?

Yes, especially if you keep the red pepper flakes out. You can also chop vegetables smaller and add a little extra maple syrup to the dressing for balance.

In Conclusion

This Quinoa and Roasted Vegetable Salad is simple to make, packed with flavor, and endlessly adaptable.

It works for weeknight dinners, potlucks, and lunches you’ll actually look forward to. With a bright lemon dressing, caramelized vegetables, and nourishing quinoa, it’s a dish that feels as good as it tastes. Make a big batch, and enjoy it your way all week long.