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Fresh Roasted Vegetable Quinoa Salad

Fresh Roasted Vegetable Quinoa Salad - featured image
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A vibrant, healthy salad featuring tender roasted vegetables, fluffy quinoa, crunchy pumpkin seeds, and fresh herbs. Perfect for meal prep, gatherings, or a hearty vegetarian lunch.

Ingredients

Scale
  • 1 cup carrots, peeled and cut into chunks
  • 1 cup bell peppers, any color, diced
  • 1 cup zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 cup red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 1 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped (optional)
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 1/4 cup feta cheese, crumbled (optional)
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 tablespoons extra virgin olive oil (for drizzling)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Rinse quinoa under cold water using a fine mesh strainer for about 30 seconds.
  3. Peel and chop carrots, dice bell peppers, slice zucchini, halve cherry tomatoes, and thinly slice red onion.
  4. Toss all chopped vegetables in a mixing bowl with 2 tablespoons olive oil, salt, pepper, and dried oregano. Spread on baking sheet in a single layer.
  5. Roast vegetables for 20-25 minutes, shaking pan halfway through, until tender and caramelized.
  6. In a medium saucepan, add quinoa and water (or broth) with a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
  7. Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until golden and popping. Remove from heat and let cool.
  8. In a large bowl, combine cooked quinoa and roasted vegetables. Add chopped parsley, mint, and dill. Squeeze over lemon juice and drizzle 2 tablespoons olive oil. Toss gently.
  9. Sprinkle in toasted pumpkin seeds and crumbled feta (if using). Toss again. Taste and adjust salt, pepper, or lemon as needed.
  10. Serve immediately while slightly warm, or chill for 30 minutes for a cold salad. Garnish with extra herbs and pumpkin seeds before serving.

Notes

For vegan, omit feta or use dairy-free cheese. Swap veggies based on season or preference. Toast seeds just before serving for crunch. Salad keeps well for up to 4 days in the fridge. If prepping ahead, store herbs and seeds separately and add before serving. For extra flavor, roast a garlic clove with the veggies and mash into the salad.

Nutrition

Keywords: quinoa salad, roasted vegetables, vegetarian, gluten-free, healthy meal prep, easy salad, picnic, potluck, meal prep, Mediterranean salad

Find it online: https://norasfoods.com/fresh-roasted-vegetable-quinoa-salad-recipe-easy-meal-prep/