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Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad

This Roasted Vegetable Quinoa Salad is packed with flavor and can be enjoyed warm or cold!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side
Cuisine American
Servings 4 servings
Calories 315 kcal

Equipment

  • baking sheet
  • fork
  • Large bowl

Ingredients
  

  • 1 cup quinoa, uncooked Use vegetable or chicken broth for extra flavor.
  • 1 pint cherry tomatoes About 300 g.
  • 1 medium zucchini, chopped
  • ½ large red onion, chopped
  • 1 teaspoon Italian seasoning
  • 2 tablespoon olive oil
  • to taste Salt
  • to taste Pepper
  • ½ cup fresh parsley, chopped
  • ½ cup crumbled feta cheese
  • Juice of ½ lemon Add just before serving for freshness.

Instructions
 

  • Cook the quinoa according to package directions. Fluff with a fork and set aside.
  • Preheat the oven to 425°F (220°C) and optionally line a baking sheet with parchment paper.
  • Place the cherry tomatoes, zucchini, peppers, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, and season with salt and pepper. Toss to coat evenly.
  • Roast the vegetables for 25–30 minutes, or until tender and lightly browned.
  • In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and feta.
  • Squeeze the lemon juice over top and toss gently to combine. Taste and adjust with more salt and pepper, if needed.
  • Serve warm or chilled.

Notes

Chop veggies evenly so they roast the same. Roast at 425°F for caramelized flavor. Swap in seasonal veggies like sweet potato or broccoli if needed.

Nutrition

Serving: 1servingCalories: 315kcalCarbohydrates: 37gProtein: 11gFat: 13gFiber: 8g
Keyword Gluten-free, healthy salad, quinoa salad, Roasted Vegetable Quinoa Salad, vegetable salad, vegetarian
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