Tired of boring, soulless salads? 🤨
So get ready, because this one is different: Quinoa Salad with Roasted Vegetables is the star of the summer! A mix of freshness, crunchiness and juiciness that will make you forget that lettuce salad wilted. 🥬🚫
Soft quinoa meets golden oven-baked vegetables, all seasoned with a citrus vinaigrette with honey and fresh mint. It is a light, complete, nutritious and perfect for any time of day: lunch, dinner or even to take in a container to the beach, park or work. 🌞🌿
🧾 Recipe Information
| Feature | Details |
|---|---|
| 🕒 Preparation time | 45 minutes |
| 🍽️ Income | 4 medium servings |
| 😋 Difficulty | Easy |
| 🥦 Diet | Vegetarian |
| 🚫 Restrictions | Gluten free |
| 🧊 Storage | Up to 2 days in the refrigerator |
🧺 Ingredients Quinoa Salad with Vegetables
🌾 For the quinoa:
- 1 cup of quinoa grains
- 2 cups of water
- 1 tablespoon of olive oil
- Salt and black pepper to taste
🍆 For the roasted vegetables:
- 2 zucchini cut into cubes
- 1 red pepper in cubes
- 1 red onion in cubes
- 1 tablespoon of olive oil
- Salt and pepper to taste
🍅 Add-ons:
- 1 cup of cherry tomato cut in half
- 1/4 cup of crumbled feta cheese
- 1/4 cup of fresh mint sting
🍋 For the vinaigrette:
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of honey
- Salt and pepper to taste
🍽️ Nutritional Table (per serving)
| Nutrient | Approximate Quantity |
|---|---|
| Calories | 180 kcal |
| Proteins | 6 g |
| Carbohydrates | 28 g |
| Fats | 6 g |
| Fibers | 4 g |
| Sodium | Low (adjustable) |
👩🍳 How to Make Quinoa Salad with Vegetables
1. Cook the quinoa
- Wash the grains well in a sieve until the water runs clear.
- In a medium saucepan, add the quinoa, water and olive oil.
- Bring to a boil over high heat, then reduce heat, cover and cook for 15 minutes.
- Turn off the heat and let it rest for 5 minutes. Fluff with a fork.
2. Roast the vegetables
- Preheat the oven to 200 °C.
- In a baking dish, toss the zucchini, bell pepper and onion with olive oil, salt and pepper.
- Spread everything in one layer and bake for 20 to 25 minutes until golden brown.
3. Prepare the vinaigrette
- Mix the extra virgin olive oil, lemon juice, honey, salt and pepper.
4. Assemble the salad
- In a large bowl, combine cooked quinoa, roasted vegetables, cherry tomatoes, feta cheese, and mint.
- Drizzle with the vinaigrette and stir gently.
5. Serve
- It can be served immediately or refrigerated for up to 2 days. It tastes even better when chilled! 🧊
🔁 Alternative Versions
| Variation | Suggested replacement |
|---|---|
| No honey | Use maple syrup or agave |
| Vegan | Remove the cheese or use tofu |
| With more protein | Add roasted chickpeas |
| Low carb | Reduce the amount of quinoa |
| With extra crunchiness | Add walnuts or almonds |
| More freshness | Replace mint with basil |
⚠️ Common Mistakes (and how to avoid them)
- ❌ Bitter quinoa? → Wash the grains thoroughly before cooking.
- ❌ Raw or soaked vegetables? → Do not overload the baking sheet.
- ❌ Tasteless salad? → Add plenty of vinaigrette and adjust the seasoning.
- ❌ Dismantling everything? → Mix the ingredients gently.
❄️ How to Store
| Situation | Storage Tip |
|---|---|
| 🌡️ Environment | Up to 2 hours, tightly covered |
| 🧊 Refrigerator | Up to 2 days, in an airtight container |
| 🔁 Reuse | It can be used as a filling for a wrap or bowl. |
📜 Recipe History
This Quinoa Salad with Vegetables is a modern classic in healthy cooking!
Inspired by Mediterranean cuisine, it combines quinoa — a sacred pseudocereal from the Andes — with colorful vegetables that are reminiscent of southern European diets. 🌍✨
With the boom in functional foods, quinoa salad with roasted vegetables It has become famous as a versatile dish: it goes with everything, pleases Greeks, Trojans and vegans, and it also looks beautiful on the plate (and on Instagram). 📸
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Let's spread more health with flavor? 🌱💚
🍴 “Cooking is taking care of yourself. Eating well is living better.”
Yes, you can use brown rice or couscous as a substitute for quinoa. Just remember to adjust the cooking time depending on the grain you choose.
Yes! The salad can be served warm, especially if you prefer the quinoa and vegetables still warm.
Of course! You can add carrots, eggplant or broccoli, for example. Use your creativity!
If you don't like or don't have feta cheese, you can substitute it with parmesan cheese or even tofu for a vegan version.
Yes! You can substitute the lemon vinegar with balsamic, apple or even rice vinegar, depending on your taste.
The salad can be stored in the refrigerator for up to 2 days. If you prefer, store the ingredients separately and mix them together when ready to serve.
Yes, you can substitute feta cheese for ricotta, goat cheese, or any other cheese you prefer!
Yes! The recipe is completely vegetarian and can be easily adapted for vegan diets, just replace the feta cheese with tofu.
Yes, it is a great option for picnics, as it can be served cold and is very practical to prepare and transport.
It's not necessary, but if you want, you can season them with olive oil and spices before baking to intensify the flavor.
Yes, you can add black beans, lentils or even chickpeas to increase the amount of protein and fiber in your salad.
Yes! Quinoa is rich in fiber and protein, helping to increase satiety. Roasted vegetables are also nutritious and low in calories.
Yes! The salad can be prepared in advance, but it is best to add the vinaigrette just before serving to keep the quinoa crispy.
Quinoa is naturally gluten-free, so this recipe is already suitable for gluten-free diets. Just make sure the vinaigrette is also made with gluten-free ingredients.
To season the vegetables, use olive oil, salt, pepper and fresh herbs, such as thyme, rosemary or oregano, to give them extra flavor and a Mediterranean touch.
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