Quinoa Salad With Roasted Spring Vegetables
What makes this salad stand out is how the roasted vegetables transform. As they bake, their natural sweetness intensifies, adding depth and warmth to every bite.
Equipment
- Medium saucepan
- Baking Sheet
- Mixing Bowl
- Whisk or fork
- Cutting board & sharp knife
- Measuring Cups & Spoons
Ingredients
For the Salad
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 cup asparagus tips
- 1 small red onion cut into wedges
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove minced
- Salt and pepper to taste
- Fresh herbs optional: parsley, basil, or chives
Instructions
Cook the Quinoa
- Rinse 1 cup of quinoa under cold water in a fine-mesh strainer. This removes any bitterness.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth.
- Bring to a boil over medium-high heat, then reduce the heat to low and cover with a lid.
- Let it simmer for about 15 minutes until all the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before using.
- Pro tip: Fluffing the quinoa gently prevents it from becoming mushy and keeps each grain light and separate.
Prepare the Vegetables
- Preheat your oven to 425°F (220°C).
- Chop zucchini, red and yellow bell peppers, asparagus tips, and red onion into bite-sized pieces. Halve the cherry tomatoes.
- Spread all the vegetables on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
- Toss everything gently so the veggies are evenly coated with oil.
- Pro tip: Don’t overcrowd the pan—roasting in a single layer ensures caramelization instead of steaming.
Roast the Vegetables
- Place the baking sheet in the preheated oven.
- Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and slightly browned.
- Remove from oven and let them cool slightly while you prepare the dressing.
- Pro tip: Keep an eye on the cherry tomatoes—they cook faster than other vegetables and can burst if overcooked.
Make the Dressing
- In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 minced garlic clove.
- Season with a pinch of salt and pepper. Taste and adjust for brightness or sweetness as needed.
- Add chopped fresh herbs if desired for extra flavor.
- Pro tip: Whisk continuously to emulsify the dressing and prevent separation—this makes it silky and smooth.
Assemble the Salad
- In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
- Drizzle the dressing over the top and toss gently to coat evenly.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Serve & Enjoy
- Serve warm right from the bowl, or chill for a refreshing cold salad.
- Optional: garnish with a sprinkle of fresh herbs, a few toasted nuts, or a light sprinkle of feta cheese.
Notes
Nutritional Value (per serving):
- Calories: ~320 kcal
- Protein: 10 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Fat: 12 g
- Saturated Fat: 1.5 g
- Sugar: 6 g
- Sodium: 220 mg
- Vitamin A: 80% of daily value
- Vitamin C: 90% of daily value
- Iron: 15% of daily value