Ah, the beauty of a colorful plate filled with roasted veggies and quinoa—it’s like a party for your taste buds! I have to tell you, creating this Roasted Vegetable Quinoa Salad is one of my absolute favorite culinary joys. Not only does it make for a stunning centerpiece at any gathering, but it’s also a delightful way to sneak in those nutrients without sacrificing flavor. I remember the first time I made this gem for a picnic with friends; everyone was raving about how delicious it was! I was so proud!
The best part? You can customize this salad based on your favorite seasonal vegetables. So if you’re like me and love to switch things up, feel free to throw in any veggies that catch your eye at the farmer’s market. Let’s get started with this vibrant recipe that’s as easy as pie (or should I say salad)?
What’s in Roasted Vegetable Quinoa Salad?
Quinoa: This little superfood not only provides protein but also a nutty flavor and fluffy texture that perfectly complements roasted veggies. I always choose organic quinoa to ensure the best quality for my dishes.
Vegetable Broth: Using vegetable broth instead of water gives the quinoa an extra layer of flavor. If you’re watching your sodium intake, low-sodium broth works excellently too!
Carrots: These colorful, sweet beauties add crunch and sweetness to the mix.
Bell Peppers: The vibrant reds, yellows, or oranges of bell peppers provide a crunchy texture and a burst of vitamins. They also make the salad look gorgeous!
Zucchini: Tender and fresh, zucchini brings a lovely softness to the salad, balancing out the crunch of the other veggies.
Red Onion: A little zing from red onion goes a long way, lending a sharp taste that contrasts beautifully with the sweetness of the other roasted veggies.
Olive Oil: A high-quality extra-virgin olive oil is my go-to for roasting; it adds good fats and enhances all the flavors.
Garlic Powder and Smoked Paprika: These are optional but highly recommended for those smoky and savory undertones that make this salad truly irresistible.
Walnuts: Chopped walnuts add a delightful crunch and provide healthy fats, making this salad not just a feast for the eyes, but also a nutritional powerhouse.
Fresh Parsley: A sprinkle of fresh parsley at the end is the finishing touch, adding brightness and a hint of freshness.
Lemon Juice: A splash of citrus brings everything together and enhances the flavors wonderfully.
Is Roasted Vegetable Quinoa Salad Good for You?
Absolutely! This salad is not just eye-catching; it’s bursting with health benefits. Quinoa is a complete protein source, meaning it contains all nine essential amino acids, making it a fantastic choice for vegetarians and vegans. The combination of carrots, bell peppers, and zucchini provide a rainbow of nutrients, including vitamins A and C. Plus, those wild walnuts are a good source of omega-3 fatty acids.
However, keep an eye on portion sizes if you’re watching your calorie intake, especially because those nuts can add up! You can easily adjust the ingredients based on your dietary needs, making it gluten-free or nut-free if necessary.
Ingredients for Roasted Vegetable Quinoa Salad (Serves 4)
– 1 cup quinoa
– 2 cups vegetable broth (or water)
– 1 cup carrots, peeled and diced
– 1 cup bell peppers (red, yellow, or orange), diced
– 1 cup zucchini, diced
– 1/2 cup red onion, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon garlic powder (optional)
– 1/2 teaspoon smoked paprika (optional)
– 1/2 cup walnuts, roughly chopped
– 1/4 cup fresh parsley, chopped
– 1 tablespoon lemon juice (or more to taste)
How to Make Roasted Vegetable Quinoa Salad?
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to keep things clean and easy.
2. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. After that, remove it from heat and let it sit covered for 5 minutes. Fluff it with a fork to give it that perfect texture.
3. While the quinoa is cooking, get your veggies ready. In a large bowl, toss together the diced carrots, bell peppers, zucchini, and red onion. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika. Mix well until everything is coated.
4. Spread the vegetable mixture evenly on the prepared baking sheet. Roast them in the oven for 20-25 minutes, stirring halfway to ensure even cooking, until they’re tender and slightly caramelized.
5. In a large mixing bowl, combine the fluffed quinoa, roasted vegetables, walnuts, parsley, and lemon juice. Gently toss to blend all the scrumptious ingredients together.
6. Taste it and see if you want to add more salt, pepper, or lemon juice to suit your palate.
7. Boom! You can serve this Roasted Vegetable Quinoa Salad warm or cold. Trust me; it’s a crowd-pleaser!
Serving Suggestions and Variations
You can get really creative with this dish! Try adding some feta cheese for a creamy twist or some chickpeas for an added protein punch. This salad is a fantastic side dish for grilled meats or can be enjoyed as a light lunch by itself. And let’s be honest—this salad stores well in the fridge for a few days, so it’s perfect for meal prep!
So there you have it! I genuinely hope you’ll give this Roasted Vegetable Quinoa Salad a try. It’s easy, healthy, and just bursting with flavor. I can’t wait to hear how yours turns out—happy cooking, friends! 🍽️
