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Quinoa and Roasted Veggie Salad

Quinoa and Roasted Veggie Salad

Discover how to make a delicious Quinoa and Roasted Veggie Salad that's healthy, easy, and perfect for weeknight dinners or meal prep. Packed with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 red bell pepper, sliced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 cup cherry tomatoes, halved
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey or maple syrup

Equipment

  • Saucepan
  • Baking sheet
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Rinse quinoa under cold water and combine it with water or vegetable broth in a saucepan. Bring to a boil, then lower heat and simmer for about 15 minutes.
  2. Preheat the oven to 400°F (200°C). Toss veggies with olive oil, salt, and pepper on a baking sheet. Spread evenly and roast for 20–25 minutes, flipping halfway through.
  3. In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey (or maple syrup). Add salt and pepper to taste.
  4. In a large bowl, combine cooked quinoa and roasted veggies. Drizzle dressing over the top and toss gently. Garnish with fresh parsley or basil.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 150mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

This salad keeps well in the fridge for up to 4 days and tastes even better the next day. Consider storing the dressing separately if preparing in advance to maintain freshness.
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