This vibrant and hearty quinoa salad with roasted vegetables and a zesty lemon vinaigrette is a delicious and nutritious meal that can be served warm or cold. Packed with fiber, protein, and essential nutrients, this salad makes a perfect side dish, light lunch, or meal prep option. It’s great for those who are looking to eat healthy while still enjoying flavorful food. The roasted vegetables add a smoky depth, while the lemon vinaigrette ties everything together with a refreshing zing. Whether you’re following a vegetarian or gluten-free diet or simply want to enjoy a tasty and wholesome meal, this quinoa salad is sure to satisfy.
Best Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette
Description
This quinoa salad is a fantastic combination of healthy ingredients that deliver on both taste and nutrition. The roasted vegetables bring out natural sweetness and smoky flavors, while the quinoa adds a satisfying texture. The fresh lemon vinaigrette perfectly complements the dish, making it the perfect choice for a filling lunch or light dinner. Enjoy it on its own or as a side dish with your favorite protein!
Ingredients
For the Lemon Vinaigrette:
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the vegetables: Toss the diced zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
- Cook the quinoa: While the vegetables are roasting, cook the quinoa according to package instructions (generally, 1 cup quinoa to 2 cups water). Once cooked, fluff with a fork and set aside.
- Prepare the lemon vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
- Assemble the salad: In a large bowl, combine the cooked quinoa, roasted vegetables, and lemon vinaigrette. Toss gently to combine.
- Serve: Garnish with fresh parsley and serve immediately, or refrigerate for later use.
Note
Storage Notes:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: This salad can be frozen, but it may lose some texture. Store the salad in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before serving.
