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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.