Description
This Mediterranean Quinoa Salad With Roasted Vegetables is a healthy and vibrant dish packed with roasted zucchini, bell peppers, and cherry tomatoes tossed with fluffy quinoa and a zesty lemon dressing. Perfect for meal prep, potlucks, or a light dinner, it’s gluten-free, vegetarian, and full of Mediterranean flavor.
Ingredients
1 cup quinoa
2 cups water
1 red bell pepper
1 yellow bell pepper
1 zucchini
1 red onion
1 cup cherry tomatoes
3 tablespoons olive oil
3 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Rinse quinoa under cold water using a fine mesh strainer.
2. In a medium pot, combine quinoa and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Fluff with a fork and let cool.
3. Preheat oven to 425°F. Chop bell peppers, zucchini, and onion into similar-sized pieces.
4. Place all vegetables on a baking sheet with cherry tomatoes. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat.
5. Roast for 25–30 minutes, stirring halfway through, until caramelized and tender.
6. In a small bowl, whisk together lemon juice, remaining olive oil, minced garlic, salt, and pepper.
7. In a large bowl, combine the quinoa and roasted vegetables. Pour dressing over and toss well.
8. Stir in chopped parsley. Taste and adjust seasoning if needed.
9. Serve warm or refrigerate for an hour for a chilled version.
Notes
This salad can be made up to 4 days in advance and stored in the fridge.
To make it a complete meal, add chickpeas or crumbled feta cheese.
For extra flavor, sprinkle a little oregano or cumin into the dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 6g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg