The quinoa salad with roasted vegetables is a fresh recipe that combines ratatouille veggies with quinoa and coats it all up in Mediterranean flavors.
Served both warm and cold, the quinoa salad with roasted vegetables is a dairy-free and meat-free recipe to delight everyone’s tastebuds. The salad is a great choice for those who consciously opt for a vegan diet, as well as for those who simply love serving healthy, nutritious, and colorful meals. It is a recipe rich in fiber, vegetable protein, and a variety of vitamins thanks to its ingredients like quinoa, broccoli, zucchini, and bell peppers. Moreover, the roasted veggies coated in spices and olive oil truly know how to capture one’s heart with the first bite.
Say yes to quinoa
I don’t know how about you guys, but quinoa is an ingredient that I have discovered not so many years ago. I can say at least that in my childhood there was never a quinoa salad with roasted vegetables on the table. What’s more, I think it was me introducing quinoa to my mom and dad somewhere in this last decade. Although quinoa is not an ingredient I use weekly, it is definitely welcomed and I simply love how versatile it is. Be it white, red, or brown, this tiny seed has a light nutty flavor and a fluffy and easy-to-chew texture. Similar to rice, it absorbs the flavor of any sauce or ingredient with which it is combined. Because of that, you can prepare various recipes with quinoa such as this colorful quinoa salad with roasted vegetables or Quinoa bowl with shrimp and avocado, Mediterranean quinoa salad, or Garlicky mushroom quinoa recipe.
Lately, this ingredient has become very popular around the world due to its beneficial properties as well. The small grains are rich in protein, magnesium, fiber, and iron. They are also a very good source of phosphorus and calcium, especially recommended in vegan diets. Isn’t it a sufficient enough reason to introduce quinoa to your diet? If the answer is affirmative, see below how to make a delicious quinoa salad with roasted vegetables.
How to make a quinoa salad with roasted vegetables?
The great part of this recipe is that is cooked easily. Divide the cooking process into two easy steps. The first step is to boil quinoa simply in salty water. The second is to roast the sliced vegetables. Let’s take each step at a time.
Pour one cup of quinoa into a small pot or a saucepan and add two cups of water. Remember that the ratio of quinoa to water is 1:2. Add one teaspoon of salt and set it to boil on medium-low heat. It is best to cover the pot with a lid. Allow about 10-15 minutes for it to be ready. That’s all it takes to get the fluffy quinoa.
For the second step, just wash all the vegetables and slice or cut them accordingly. Slice the bell pepper, eggplant, mushrooms, and zucchini, and just cut the broccoli florets. Don’t forget about the onion.
Finally, add all the spices and herbs, drizzle everything with olive oil, and roast the vegetables in an air fryer (10 -12 minutes) or in the oven (15-20 minutes). That’s all for now.
When both the quinoa and the veggies are cooked, use a large bowl to mix everything.
How to serve the quinoa salad with roasted vegetables?
Squeeze the juice of a half a lemon and mix the colorful and healthy mix with some freshly chopped cilantro, some pitted green olives and fine slices of jalapeno for an extra touch of spiciness. Serve the salad as soon as it is ready. Or, if you prefer your salad cold, place it in the fridge and serve it when chilled.
Quinoa salad with roasted vegetables
- 1 cup quinoa
- 2 cups water
- 3-4 tbsp olive oil
- 3 mediuim mushrooms
- 1 medium bell pepper
- 1 medium zucchini
- 1 small eggplant
- 1 cup broccoli florets
- 1/2 medium lemon for juice
- 1/2 cup pitted olives
- 1 small red onion
- 1 small jalapeno
Herbs & Spices
- 1 tsp garlic powder
- 1 tsp oregano dry
- 1 tsp parsley dry
- 1 tsp marjoram
- 1 tsp smoked paprika
- 1 tsp salt
- Boil quinoa in salted water for about 12-15 minutes on medium-low heat, with a lid on
- Wash the vegetables and slice them to your preference or as shown in the photo
- Place vegetables in a large bowl and season with spices and coat with olive oil
- Cook vegetables in an air fryer or bake in the oven for about 15-20 minutes at 350F
- Mix the roasted vegetables with boiled quinoa in a large bowl
- Add lemon juice, pitted green olives, and sprinkle freshly chopped parsley and some jalapeno slices
- Mix well and serve warm or cold