Quinoa was considered so sacred by Incas that only royalty could eat it—Spanish colonizers banned it in 1532.
Herbed Quinoa Salad with Roasted Vegetables
Dive into a vibrant bowl of herbed quinoa salad, where fluffy quinoa meets a medley of perfectly roasted veggies, bringing both color and crunch to your plate! Drizzled with a zesty dressing that dances on your taste buds, this dish is not just a salad—it's a celebration of flavor and freshness. Perfect as a light lunch or a hearty side, this recipe is sure to become a favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice (30 ml)
- 1 teaspoon lemon zest (5 ml)
- 1 small red onion, sliced
- 2 tablespoons fresh parsley, chopped (30 ml)
- 1 medium zucchini, sliced
🫙Pantry Staples(4)
- 1–2 tablespoons olive oil (15 ml)
- 3 tablespoons olive oil (45 ml)
- 1 cup quinoa (rinsed well) (240 ml)
- 2 cups water or vegetable broth (480 ml)
🧂Spices & Seasonings(3)
- 1 teaspoon dried oregano (5 ml)
- Pinch of salt
- Salt and pepper, to taste
👨🍳 Instructions
- 1
In a medium pot, combine rinsed quinoa and water (or broth) with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- 2
Preheat oven to 400°F (200°C). Toss zucchini, bell peppers, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until caramelized and tender.
- 3
In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
- 4
In a large bowl, combine cooked quinoa and roasted vegetables. Add minced garlic, fresh parsley, and dried oregano. Pour the dressing over the salad and toss to combine evenly.
- 5
Enjoy warm or chilled. This salad can be stored in an airtight container in the fridge for up to 3 days.
💡 Pro Tips
- ✓Toast quinoa in a dry pan for 2-3 minutes before cooking to develop nutty flavors through Maillard reactions and reduce cooking time by 10%.technique2-3 minutes
- ✓Use a 1.5:1 water-to-quinoa ratio instead of 2:1 to prevent mushy texture, as quinoa's protein structure requires less hydration than rice.technique1.5:1 ratio
- ✓Cut vegetables to uniform 1-inch pieces so they caramelize evenly at 400°F - smaller pieces burn while larger pieces stay raw.technique1-inch pieces
- ✓Add fresh herbs only after quinoa cools below 140°F to preserve volatile oils that provide bright flavor and prevent wilting.timing140°F
- ✓Let dressed salad rest for 30 minutes before serving so quinoa absorbs flavors and acids in dressing soften vegetable cell walls.timing30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Quinoa was considered so sacred by Incas that only royalty could eat it—Spanish colonizers banned it in 1532.
Herbed Quinoa Salad with Roasted Vegetables
Dive into a vibrant bowl of herbed quinoa salad, where fluffy quinoa meets a medley of perfectly roasted veggies, bringing both color and crunch to your plate! Drizzled with a zesty dressing that dances on your taste buds, this dish is not just a salad—it's a celebration of flavor and freshness. Perfect as a light lunch or a hearty side, this recipe is sure to become a favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice (30 ml)
- 1 teaspoon lemon zest (5 ml)
- 1 small red onion, sliced
- 2 tablespoons fresh parsley, chopped (30 ml)
- 1 medium zucchini, sliced
🫙Pantry Staples(4)
- 1–2 tablespoons olive oil (15 ml)
- 3 tablespoons olive oil (45 ml)
- 1 cup quinoa (rinsed well) (240 ml)
- 2 cups water or vegetable broth (480 ml)
🧂Spices & Seasonings(3)
- 1 teaspoon dried oregano (5 ml)
- Pinch of salt
- Salt and pepper, to taste
👨🍳 Instructions
- 1
In a medium pot, combine rinsed quinoa and water (or broth) with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- 2
Preheat oven to 400°F (200°C). Toss zucchini, bell peppers, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until caramelized and tender.
- 3
In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
- 4
In a large bowl, combine cooked quinoa and roasted vegetables. Add minced garlic, fresh parsley, and dried oregano. Pour the dressing over the salad and toss to combine evenly.
- 5
Enjoy warm or chilled. This salad can be stored in an airtight container in the fridge for up to 3 days.
💡 Pro Tips
- ✓Toast quinoa in a dry pan for 2-3 minutes before cooking to develop nutty flavors through Maillard reactions and reduce cooking time by 10%.technique2-3 minutes
- ✓Use a 1.5:1 water-to-quinoa ratio instead of 2:1 to prevent mushy texture, as quinoa's protein structure requires less hydration than rice.technique1.5:1 ratio
- ✓Cut vegetables to uniform 1-inch pieces so they caramelize evenly at 400°F - smaller pieces burn while larger pieces stay raw.technique1-inch pieces
- ✓Add fresh herbs only after quinoa cools below 140°F to preserve volatile oils that provide bright flavor and prevent wilting.timing140°F
- ✓Let dressed salad rest for 30 minutes before serving so quinoa absorbs flavors and acids in dressing soften vegetable cell walls.timing30 minutes