A colorful Mediterranean-style quinoa salad loaded with roasted zucchini, red and yellow bell peppers, fresh herbs, and a bright lemon-garlic dressing. Roasting the vegetables brings out their natural sweetness while quinoa makes the salad hearty and satisfying.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Cuisine: Mediterranean
- Course: Salad / Main Dish
- Difficulty: Easy
Ingredients
For the Quinoa
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- ½ tsp salt
For the Roasted Vegetables
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- ½ small red onion, sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Dressing
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1 small garlic clove, minced
- ½ tsp Dijon mustard
- ¼ tsp black pepper
- Pinch of salt
Garnish
- ¼ cup fresh parsley, chopped
- Optional: ¼ cup crumbled feta cheese
Instructions
1. Cook the quinoa
Rinse the quinoa thoroughly under cold water. Add quinoa, water or broth, and salt to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
2. Roast the vegetables
Preheat oven to 400°F (200°C).
Place zucchini, red pepper, yellow pepper, cherry tomatoes, and red onion on a large baking sheet. Add olive oil, oregano, smoked paprika, garlic powder, salt, and pepper. Toss well.
Spread everything into a single layer and roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
3. Make the dressing
Whisk together lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper.
4. Combine
Add the cooked quinoa and roasted vegetables to a large bowl. Pour over the dressing and gently toss everything together.
5. Finish
Add fresh parsley and, if desired, crumbled feta. Serve warm, at room temperature, or chilled.
Tips
- Don’t overcrowd the baking sheet—the vegetables roast better when they have space.
- Let the quinoa cool for a few minutes before mixing so the salad doesn’t become soggy.
- Add chickpeas for extra protein and fiber.
- For a vegan version, simply leave out the feta.
- Refrigerate leftovers in an airtight container for up to 3–4 days. Similar roasted-vegetable quinoa salads are commonly suitable for make-ahead meals.
Nutrition Information
Estimated per serving, without feta:
- Calories: ~300 kcal
- Protein: ~8 g
- Carbohydrates: ~39 g
- Fat: ~14 g
- Fiber: ~6 g
- Sugar: ~7 g
- Sodium: ~400 mg
Nutrition is an estimate and will vary depending on the exact vegetables, oil, and portion sizes.
Q&A
Q: Can I make this salad ahead of time?
A: Yes. Prepare the quinoa and vegetables ahead of time, refrigerate them, and combine with the dressing when ready to serve.
Q: Can I eat it cold?
A: Absolutely! It tastes delicious chilled or at room temperature.
Q: Can I add protein?
A: Yes. Chickpeas, grilled chicken, salmon, or feta can be added.
Q: Is quinoa gluten-free?
A: Yes, quinoa is naturally gluten-free.
Q: Can I make it vegan?
A: Yes. Omit the feta and use only plant-based ingredients.
Q: What vegetables can I substitute?
A: You can use eggplant, broccoli, mushrooms, asparagus, or additional peppers depending on what you have available.
Q: How do I keep the quinoa fluffy?
A: Rinse it before cooking, use the correct liquid ratio, avoid stirring while it cooks, and let it rest covered for about 5 minutes before fluffing.