Roasted Vegetable Quinoa Salad:
Roasted Vegetable Quinoa Salad is a nutritious and flavorful delight that combines the goodness of roasted vegetables with the protein-packed goodness of quinoa. This vibrant salad is not only a feast for the eyes but also a treat for your taste buds, offering a delightful medley of textures and flavors in every bite. The roasted vegetables add a caramelized sweetness, while the quinoa provides a hearty and filling base. This salad is perfect as a light and refreshing lunch or a satisfying side dish for any meal. In this detailed and SEO-optimized recipe article, we’ll guide you through the step-by-step process of making this mouthwatering and nutritious Roasted Vegetable Quinoa Salad. Get ready to savor the delightful and wholesome flavors!
To make Roasted Vegetable Quinoa Salad, gather the following ingredients:
For the Roasted Vegetables:
- 2 cups cherry tomatoes
- 2 cups broccoli florets
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Quinoa:
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- Salt to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese (optional, for added creaminess and tanginess)
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted pine nuts or chopped walnuts (optional, for added crunch)
1. Preheat the Oven:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the Roasted Vegetables:
In a large mixing bowl, combine the cherry tomatoes, broccoli florets, red and yellow bell pepper strips, and red onion wedges. Drizzle olive oil over the vegetables, add minced garlic, dried thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the seasoning.
3. Roast the Vegetables:
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast them in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly caramelized.
4. Cook the Quinoa:
In a saucepan, rinse the quinoa under cold running water to remove any bitterness. Drain the quinoa and add it to the saucepan with vegetable broth or water. Bring it to a boil, then reduce the heat to low, cover the saucepan with a lid, and let the quinoa simmer for 15 minutes or until all the liquid is absorbed. Fluff the quinoa with a fork and stir in olive oil and salt to taste.
5. Prepare the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper to create a tangy and sweet dressing.
6. Assemble the Salad:
In a large salad bowl, combine the cooked quinoa and roasted vegetables. Pour the dressing over the salad and toss everything together until the dressing is well distributed.
7. Add Additional Ingredients:
If desired, add crumbled feta cheese, chopped fresh basil, chopped fresh parsley, and toasted pine nuts or chopped walnuts for added creaminess, freshness, and crunch.
8. Serve and Enjoy:
Once the Roasted Vegetable Quinoa Salad is well combined and dressed to perfection, it’s ready to be served. Divide the salad into individual plates or bowls and enjoy the delightful and nutritious flavors!
1. Can I make the salad in advance?
Absolutely! You can roast the vegetables and cook the quinoa in advance. Store them separately in airtight containers in the refrigerator. Assemble the salad and add the dressing just before serving.
2. Can I make this salad vegan?
Yes, you can easily make this salad vegan by omitting the feta cheese and using maple syrup instead of honey in the dressing.
3. Can I add other vegetables to the salad?
Certainly! Feel free to customize the Roasted Vegetable Quinoa Salad with your favorite vegetables like asparagus, zucchini, or sweet potatoes.
Savor the nutritious and flavorful Roasted Vegetable Quinoa Salad – a delightful combination of roasted