Easy Quinoa Salad with Roasted Vegetables
A vibrant, nutrient-dense salad featuring fluffy quinoa and a medley of caramelized roasted vegetables, all tossed in a bright lemon-herb vinaigrette. This make-ahead meal is perfect for healthy lunches or a light, satisfying dinner.
Ingredients
Ingredients
- 1 cup quinoa rinsed thoroughly under cold water
- 2 cups vegetable broth or water
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium zucchini cut into 1-inch pieces
- 1 medium red onion cut into 1-inch wedges
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt divided, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley chopped, plus more for garnish
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day. Make-Ahead: Cook the quinoa and roast the vegetables up to 2 days in advance. Store separately and combine with the dressing just before serving. Substitutions: Swap zucchini for yellow squash or broccoli florets. Use chickpeas or black beans for added protein. For a dairy-free version, omit any cheese garnish. Serving Suggestions: Serve as a main dish or a hearty side. Top with crumbled feta or goat cheese for a creamy contrast.