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Best Quinoa Salad with Roasted Vegetables and Lemon Vinaigrette

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.

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 9
Calories: 250 kcal
Best Season: Suitable throughout the year
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
  • 1 cup quinoa, rinsed
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)
    • For the Lemon Vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice (fresh)
  • 1 tsp Dijon mustard
  • 1 tsp honey (optional)
  • Salt and pepper to taste
Instructions
  1. 1
    Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Prepare the lemon vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
  5. 5
    Assemble the salad: In a large bowl, combine the cooked quinoa, roasted vegetables, and lemon vinaigrette. Toss gently to combine.
  6. 6
    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.
Keywords: quinoa salad, roasted vegetables, lemon vinaigrette, healthy quinoa recipes, gluten-free salad, vegetarian lunch, healthy meal prep, easy quinoa recipes, nutritious salad, plant-based meal
Read it online: https://shabskitchen.com/recipe/best-quinoa-salad-with-roasted-vegetables-and-lemon-vinaigrette/