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Roasted Vegetable Quinoa Salad Recipe

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3.9 from 4 reviews

This roasted vegetable quinoa salad is a flavorful and hearty meal perfect for fall and winter. Packed with roasted zucchini, bell peppers, cherry tomatoes, chickpeas, fresh herbs, and tangy feta cheese, it makes a great meal prep option and a delicious way to use leftover vegetables in your fridge.

Ingredients

Base

  • 1 cup uncooked quinoa
  • 1 pint cherry tomatoes
  • 1 zucchini, chopped
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 small red onion, chopped
  • 1 tablespoon olive oil
  • Salt and pepper, several cracks each

The Rest

  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • ½ cup feta cheese

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon Italian seasoning

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit, ensuring it reaches the right temperature for roasting the vegetables evenly.
  2. Cook Quinoa: Prepare the quinoa according to package instructions, then set it aside to cool slightly. This will be the hearty base of your salad.
  3. Prepare Vegetables: Chop the zucchini, yellow and orange bell peppers, and red onion into bite-sized pieces. Keep the cherry tomatoes whole. Drain and rinse the chickpeas thoroughly.
  4. Roast Vegetables and Chickpeas: Place the chopped vegetables and chickpeas on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast in the preheated oven for about 30 minutes until vegetables are soft and begin to brown.
  5. Make Dressing: In a small bowl or glass, whisk together olive oil, fresh lemon juice, honey, salt, pepper, minced garlic, and Italian seasoning to create a fresh and flavorful dressing.
  6. Combine Salad: In a large bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Add chopped fresh basil, parsley, and feta cheese.
  7. Toss Salad: Pour half of the dressing over the salad and toss everything together gently. Add more dressing as desired. Serve immediately or refrigerate for meal prep.

Notes

  • You can substitute feta with a dairy-free cheese or omit for a vegan option.
  • For added protein, consider topping the salad with grilled chicken or tofu.
  • This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.
  • Feel free to add nuts or seeds for extra crunch.
  • If you’d prefer a spicier salad, add a pinch of red pepper flakes to the dressing.

Find it online: https://yumntasty.com/roasted-vegetable-quinoa-salad-recipe/