Easy Quinoa Salad with Roasted Vegetables
A vibrant, nutrient-dense salad featuring fluffy quinoa and caramelized roasted vegetables tossed in a zesty lemon dressing. This make-ahead meal prep staple is naturally gluten-free and packed with flavor and texture.
Ingredients
Ingredients
- 1 cup quinoa rinsed thoroughly
- 2 cups vegetable broth or water
- 1 medium red bell pepper chopped into 1-inch pieces
- 1 medium zucchini halved lengthwise and sliced
- 1 cup cherry tomatoes halved
- 1 small red onion cut into wedges
- 2 tbsp olive oil divided
- 1 tsp dried oregano
- 1 medium lemon juiced (about 2 tbsp)
- 1 clove garlic minced
- 1 cup chickpeas rinsed and drained
- 1 handful fresh parsley chopped
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Make-Ahead: Roast the vegetables and cook the quinoa up to 2 days in advance; store separately and assemble just before serving for best texture. Variations: Substitute roasted sweet potatoes or broccoli for the zucchini and bell pepper. Add feta cheese or avocado for extra creaminess (add avocado right before serving).