Amazing Quinoa Salad with Roasted Vegetables in Just 30 Minutes

Why You’ll Love This Recipe

I love how this salad combines roasted vegetables with fluffy quinoa for a filling, plant-powered dish that never feels heavy. It’s naturally gluten-free, easy to make vegan (just skip the feta), and totally customizable based on the veggies I have on hand. Plus, the simple lemon dressing brings everything together with a zesty, fresh flavor that makes each bite pop.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup quinoa

• 2 cups water or vegetable broth

• 1 red bell pepper, diced

• 1 zucchini, diced

• 1 yellow squash, diced

• 1 red onion, chopped

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1/4 cup fresh parsley, chopped

• 1/4 cup feta cheese (optional)

• Juice of 1 lemon

Directions

1. I start by preheating the oven to 400°F (200°C).

2. While the oven heats, I rinse the quinoa under cold water to remove any bitterness. Then I cook it with water or vegetable broth according to the package directions and set it aside to cool slightly.

3. I toss the diced bell pepper, zucchini, yellow squash, and red onion in olive oil, salt, pepper, and paprika. I spread them out evenly on a baking sheet.

4. I roast the vegetables for 20–25 minutes, until they’re tender and have a bit of char on the edges for extra flavor.

5. In a large bowl, I combine the cooked quinoa, roasted vegetables, chopped parsley, and feta cheese (if I’m using it).

6. I squeeze fresh lemon juice over the salad and toss everything gently to combine.

7. I serve the salad warm for a cozy meal or chill it for a refreshing, make-ahead lunch.

Servings and timing

This recipe yields 4 servings.

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

Sometimes I switch out the veggies based on what I have—like sweet potatoes, carrots, or broccoli. For extra protein, I might add chickpeas or grilled chicken. I also like using different herbs like basil or mint for a new twist, or swapping feta with goat cheese or skipping it entirely for a vegan option.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. It tastes great cold, but if I want it warm, I just microwave a portion for about a minute or heat it in a skillet. The flavors deepen overnight, making this salad even better the next day.

FAQs

Can I use other grains instead of quinoa?

Yes, I sometimes use couscous, farro, or bulgur if I want a change in texture.

Is this salad good for meal prep?

Absolutely. I make a big batch and portion it out for easy lunches throughout the week.

Can I make it vegan?

Yes, I just leave out the feta or replace it with a dairy-free cheese or avocado slices.

What’s the best way to roast the vegetables evenly?

I spread them in a single layer without overcrowding the pan, and I stir once halfway through roasting for even browning.

Can I add a dressing?

The lemon juice is enough for me most days, but I sometimes whisk in a little olive oil, Dijon mustard, and honey for a more complex dressing.

Conclusion

This amazing quinoa salad with roasted vegetables is one of those feel-good meals I keep coming back to. It’s easy, flexible, and full of flavor. Whether I’m eating it right out of the oven or grabbing it from the fridge for a quick lunch, it always hits the spot.