Amazing Quinoa Salad with Roasted Vegetables in Just 30 Minutes
Healthy, colorful, and full of flavor—this easy quinoa salad is packed with roasted veggies, fresh herbs, and a zesty lemon finish. Ready in no time!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
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
Instructions
Preheat Oven: Set oven to 400°F (200°C).
Cook Quinoa: Rinse quinoa under cold water. Cook with water or broth per package instructions. Set aside.
Roast Veggies: Toss bell pepper, zucchini, yellow squash, and onion with olive oil, salt, pepper, and paprika. Spread on baking sheet and roast for 20–25 minutes until tender and slightly charred.
Assemble Salad: In a large bowl, combine cooked quinoa, roasted vegetables, chopped parsley, and feta cheese (if using).
Finish and Serve: Drizzle with lemon juice, toss gently, and serve warm or chilled.
Notes
Meal Prep Friendly: Can be made ahead and stored in the fridge for up to 4 days.
Vegan Option: Omit feta cheese or use plant-based alternative.
Flavor Boost: Add a drizzle of balsamic glaze or tahini dressing.
