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This Roasted Vegetable Quinoa Salad is the kind of recipe you’ll want to have on repeat. It’s great for meal prep, packed with flavour, and makes the perfect light lunch or colourful side.
This salad is also gluten-free and has 11 grams of protein and 8 grams of fibre per serving.
Table of Contents
There are so many great quinoa salads out there. From Apple Cranberry Quinoa Salad to Southwest Quinoa Salad, there’s really so many ways to use quinoa in a salad.
This Roasted Vegetable Quinoa Salad though is a real standout because it can be enjoyed warm or cold. The roasted veggies in this quinoa salad give it so much flavour, so this salad honestly doesn’t need a vinaigrette, just a squeeze of lemon.
I’ve been creating quinoa recipes for years like Black Bean Quinoa Burgers and even Quinoa Fried Rice, so I’m no stranger to cooking with quinoa. It’s become a staple on Choosing Chia because it’s simple, nourishing, and versatile. This is one of those dishes that you can prep ahead, store in the fridge, and enjoy all week long.
When To Make This
- Meal prep: Make a batch on Sunday and portion it into containers for easy, ready-to-go lunches! Try adding some Marinated Chickpeas or Crispy Air Fryer Falafel for extra protein.
- Weeknight sides: Serve it alongside grilled chicken, fish, or Grilled Tofu for a quick balanced dinner.
- Potlucks and gatherings: It holds up well at room temperature, won’t get soggy and everyone will be asking for the recipe.
- Light dinners: Pair it with a bowl of soup like this Tuscan White Bean Kale Soup or enjoy on its own when you want something filling but not heavy.
Key Ingredients & Substitutions
- Quinoa: you can use white or rainbow quinoa for this salad. You can also substitute with any other grain such as farro like I use in this Greek Farro Salad.
- Feta cheese: this salad would also work great with parmesan cheese. Leave out the cheese for a dairy-free version.
- Parsley: this recipe is best with fresh parsley, not dried. You can also use other herbs like fresh basil, oregano or dill.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Roasted Vegetable Quinoa Salad
Step 1: Toss the veggies in oil, Italian seasoning, salt and pepper and spread onto a baking sheet.
Step 2: Roast in the oven at 425F for 25-30 minutes.
Step 3: Add the roasted veggies to a bowl with the quinoa, feta, parsley and lemon juice.
Step 4: Toss together
How To Store
Store the salad in an airtight container in the fridge for up to 4 days. This salad is best enjoyed cold or at room temperature, but you can also warm it up lightly if you prefer.
Jess’s Tips
- Use broth for flavour: Cooking quinoa in veggie or chicken broth instead of water will result in a more flavourful and delicious salad!
- Cut veggies evenly: Chop the zucchini, peppers, and onion into similar-sized pieces so they roast evenly.
- Roast at high heat: A hot oven (425°F) helps caramelize the vegetables, making them sweeter and more flavourful.
- Switch up the veggies: Feel free to swap in seasonal vegetables like sweet potatoes, carrots, broccoli or even pumpkin like I use in this Roasted Pumpkin Salad.
- Add lemon just before serving: This keeps the salad bright and fresh!
Frequently Asked Questions
Any vegetable that roasts nicely can be used in this salad. Sweet potato, squash, broccoli, asparagus mushrooms and carrots are all great options.
I don’t recommend it. The vegetables lose their texture once thawed and the feta becomes watery. For best results, enjoy it fresh or refrigerated.
Try These Quinoa Recipes Next!
Roasted Vegetable Quinoa
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer/Side
- Method: Roast
- Cuisine: American
- Diet: Gluten Free
Description
This Roasted Vegetable Quinoa Salad is packed with flavour and can be enjoyed warm or cold!
Ingredients
- 1 cup quinoa, uncooked
- 1 pint cherry tomatoes (about 300 g)
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 large red onion, chopped
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- Juice of 1/2 lemon
Instructions
- Cook the quinoa according to package directions. For extra flavour, use vegetable or chicken broth instead of water. Fluff with a fork and set aside.
- Preheat the oven to 425°F (220°C) and optionally line a baking sheet with parchment paper for easier cleanup.
- Place the cherry tomatoes, zucchini, peppers, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning, and season with salt and pepper. Toss to coat evenly.
- Roast the vegetables for 25–30 minutes, or until tender and lightly browned.
- In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, and feta.
- Squeeze the lemon juice over top and toss gently to combine. Taste and adjust with more salt and pepper, if needed.
- Serve warm or chilled.
Notes
- Chop veggies evenly so they roast the same.
- Roast at 425°F for caramelized flavour.
- Swap in seasonal veggies like sweet potato or broccoli if needed.
- Add lemon juice just before serving for freshness.
Nutrition
- Serving Size: 1/4th of recipe
- Calories: 315
- Fat: 13g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 11g
Such a staple that’s easy to make and perfect because it can be eaten warm or cold! Love that it stores well and won’t get soggy in the fridge.