Traditional recipes

Roasted vegetable quinoa salad recipe

Roasted vegetable quinoa salad recipe

  • Recipes
  • Dish type
  • Salad
  • Grain salad
  • Quinoa salad

Quinoa is a low GI supergrain and contains all the essential amino acids as well as being a good source of essential fatty acids. It's also a good source of calcium, so this is a great light lunch to take to work. (I chop the peppers up with quinoa rather than leave the peppers in halves if I'm packing them as a lunch.)

19 people made this

IngredientsServes: 2

  • 1 yellow pepper, deseeded and halved
  • 1 red pepper, desseded and halved
  • 1 courgette, finely sliced
  • 1 small red onion, finely sliced
  • 60g quinoa
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 100g fresh rocket
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons pine nuts
  • 4 lemon wedges

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Preheat the oven to 200 C / gas 6. Place the peppers on a baking dish cut side up and sprinkle the courgettes and red onions over the top. Roast for 15 minutes.
  2. Meanwhile, rinse and drain the quinoa and add to a medium sized pot of boiling water, along with the thyme and rosemary.
  3. Boil the quinoa to 10 to 15 minutes, or until the grain splits and you can see the germ. Drain and put aside.
  4. Scatter 1 tablespoon of the pine nuts over the peppers and roast for another 10 to 15 minutes. Keep an eye on it, because the nuts can really brown.
  5. Remove the baking dish with the peppers from the oven and spoon the quinoa into the empty pepper halves.
  6. Scatter with rocket, fresh basil and remains of the pine nuts and arrange lemon wedges for squeezing.

For packed lunches...

If packing this as a lunch, I find it's easier to chop the peppers into strips or chunks after grilling and mix into the quinoa, like tabbouleh, rather than spoon the quinoa inside.

Video

Roasted vegetable quinoa salad

Recently viewed

Reviews & ratingsAverage global rating:(6)

Reviews in English (4)

Something else.Great recipe really tasty!Matt-22 Jun 2011

Loved it all, my first time having quinoa (I regularly use this same recipe but with cous cous) as a healthy alternative and I think I'll have to work with it. It was just like tasteless boiled rice, the herbs helped but maybe garlic and then seasoning at the end?As a whole it was yummy!Thanks for the recipe-07 Mar 2011

Used different ingredients.Lightly spray the veg in olive oil before baking, this will stop them being so bland. I added mushrooms into the mix at the point where the pine nuts go in.-07 Mar 2011


Roasted Vegetable Quinoa Salad

Quinoa is such a great base for a healthy, hearty salad. This roasted vegetable quinoa salad features quinoa boiled in flavorful chicken broth, then tossed with roasted eggplant, zucchini, and shallots, and a vinaigrette of honey, olive oil and red wine vinegar. With sweet sun dried tomatoes and fresh herbs tossed in, this salad packs a punch of flavor. Serve it alone, or pair it with a lean protein for a healthy and light meal.

What is quinoa? How do you cook it?

I will be the first to admit, I have only cooked quinoa a handful of times. But, I really enjoy eating it whenever it is offered places. When I created this recipe, I decided I wanted something light in flavor and super clean for a lunch option, and quinoa was the first thing I thought of.

Quinoa is actually not a grain, although it really acts like one! It&rsquos actually a seed. But, when it comes to cooking, the method is similar to that of a starchy grain: 1:2 ratio of quinoa to liquid, bring to a boil and then simmer, covered.

Similar to grains such as rice, barley, and farro, quinoa is perfect as a blank slate, or a vessel for other flavors. It takes on any flavor you pair it with, and because of this characteristic, it makes for a great cold salad. Add some oil and some acidity, and quinoa takes on a whole new flavor personality.

What I love about this recipe, and what you&rsquoll need to make it

I love so many elements about this recipe, but most of all, I love how simple and clean the ingredients are. I am not a label snob by any means, but I love that there is nothing processed about this recipe. Quinoa, fresh vegetables and herbs, and a vinaigrette made with simple, whole ingredients.

Here&rsquos what you&rsquoll need to make this recipe:

  • quinoa (uncooked, raw)
  • reduced sodium chicken broth
  • eggplant
  • zucchini
  • shallots
  • sun dried tomatoes (not packed in oil)
  • olive oil
  • honey
  • red wine vinegar
  • basil
  • parsley

How to measure out the quinoa

Just like measuring pasta or rice, this part can be tricky when it comes to labels, measuring, and tracking. You will see on the label, in most cases, the stats are based off of the uncooked volume of the item. For instance, the package of quinoa I purchased said one serving was 1/4 cup (dry, uncooked). So for this recipe, I used 1 cup of uncooked quinoa.

I just want to reiterate here that the stats on the box or container is not for the cooked volume!

How to make roasted vegetable quinoa salad

The longest part of this recipe is roasting the vegetables. So, to get a head start on that, preheat your oven to 400F, and chop up those vegetables. They should be bite-sized. Lay a piece of parchment paper on a baking sheet, and spray it with olive oil spray. Then, add your chopped vegetables, and season them with the kosher salt. Add another spray of olive oil, and then toss everything together (using your hands is the easiest).

Next, measure out your quinoa and rinse it thoroughly under water, using a strainer. Add the quinoa to a small pot, and then add the chicken stock. Stir them together, and then bring the liquid to a boil. Once boiling, cover the pot with a lid, and then reduce to simmer. Cook the quinoa for 15-20 minutes, or until it is tender and cooked, and the liquid has been absorbed.

Add the cooked quinoa to a large mixing bowl, along with the roasted vegetables. Combine the olive oil, red wine vinegar and honey together to form the vinaigrette. Add the vinaigrette to the bowl, and toss to coat.

Chop up the sun dried tomatoes and herbs, and add them to the bowl. Taste for seasoning.

Serving suggestions

This recipe yields 6 cups of quinoa salad. You can portion this into 6 servings at 1 cup each, or 4 servings at 1 1/2 cups each. If this is your main meal, I recommend using the larger serving. You can also have the smaller sized serving, and add a grilled lean protein like chicken or shrimp for a full meal.


Meal Prep:

This easy warm salad recipe is ideal for meal prep or for serving guests. It saves very well, so you can make the whole thing up to 5 days in advance or prepare it easily in parts. Simply make the quinoa, dressing, and/or roasted vegetables anywhere between 1 and 5 days ahead of time and toss it together when you&rsquore ready to eat.


Roasted vegetable quinoa salad recipe - Recipes

Happy Monday. I am on day 29 of Whole30 (can you even believe I have made it that long?!) I made it through the weekend and a big dinner I cooked for a charity dinner, plus a big family gathering on Sunday without falling off the wagon. (I can’t say that Pete fared as well- read my Whole30 Diary to hear how spectacular his fall was!)

We also had such a fun Sunday afternoon where Pia and Coco did their first Facebook Live Cooking Class. It was pretty funny- if you need a giggle, watch it here.

So now as I settle back into some modified version of the way that I have been eating for the last 29 days, I am excited to add back a few things! Like Quinoa!

I made this Vegan Roasted Vegetable Quinoa Salad for Pia a few weeks back and she was head over heels for it. I thought it was the perfect thing to share on a Meatless Monday! Great for a lighter dinner or make the whole recipe and split it up for a couple take-to-work or school lunches. Hope you enjoy it!

And please join me tomorrow (Tuesday) at 1pm PT on Facebook Live for my weekly cooking class where I am making desserts with Avocados. See you then!


  • Quinoa:
  • 2 ½ cups vegetable broth
  • 2 teaspoons kosher salt
  • 2 cups white quinoa
  • ¼ cup minced flat leaf parsley
  • Roasted Vegetables:
  • 2 jalapeno peppers, halved lengthwise
  • 1 Sweet Potato, peeled and diced
  • Red bell pepper, cored and diced
  • Zucchini, cut into bit sized chunks
  • 2 tablespoons olive oil
  • kosher salt
  • Salad:
  • Shallot, minced
  • 3 cups baby spinach
  • 1 avocado
  1. Preheat the oven to 400 degrees.
  2. For the Quinoa:
  3. Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
  4. While the Quinoa is cooking, add the jalapeno, sweet potatoes, bell pepper and zucchini on a sheet pan and toss with the olive oil and sprinkle with kosher salt. Roast for 10-12 minutes until everything is golden and tender.
  5. Make a bed of baby spinach and then pile the quinoa on top and add the roasted vegetables. Sprinkle with the shallots and add the avocado to the bowl and serve.

Sign up to get recipes from me in your inbox

Happy Monday. I am on day 29 of Whole30 (can you even believe I have made it that long?!) I made it through the weekend and a big dinner I cooked for a charity dinner, plus a big family gathering on Sunday without falling off the wagon. (I can’t say that Pete fared as well- read my Whole30 Diary to hear how spectacular his fall was!)

We also had such a fun Sunday afternoon where Pia and Coco did their first Facebook Live Cooking Class. It was pretty funny- if you need a giggle, watch it here.

So now as I settle back into some modified version of the way that I have been eating for the last 29 days, I am excited to add back a few things! Like Quinoa!

I made this Vegan Roasted Vegetable Quinoa Salad for Pia a few weeks back and she was head over heels for it. I thought it was the perfect thing to share on a Meatless Monday! Great for a lighter dinner or make the whole recipe and split it up for a couple take-to-work or school lunches. Hope you enjoy it!

And please join me tomorrow (Tuesday) at 1pm PT on Facebook Live for my weekly cooking class where I am making desserts with Avocados. See you then!


Quinoa and Roasted Vegetable Salad

Toss roasted vegetables, quinoa, and greens with mustard dressing in a large bowl. Season with salt and pepper.

How would you rate Quinoa and Roasted Vegetable Salad?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Recipe Summary

  • 1 eggplant, quartered and cut into 1/2-inch pieces
  • 2 small yellow squash, halved lengthwise and sliced
  • 1 bunch fresh asparagus, cut into 2-inch pieces
  • 1 red bell pepper, seeded and cut into strips
  • ½ red onion, sliced
  • 4 cloves garlic
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup chopped fresh parsley
  • 2 lemons, juiced
  • 3 tablespoons chopped fresh oregano
  • salt and freshly ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.

Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.

Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl.

Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl pour over roasted vegetables. Toss to coat.


Here’s a hearty, healthy salad straight from the earth. Carrots and sweet potatoes give the dish vibrant hues and a sweet taste, balanced out by the creamy parsnip, tahini and cider vinegar. The whole thing is capped with a Middle Eastern flair thanks to the cumin, coriander and pomegranate seeds.

2 cup 1/2-inch diced parsnip

2 cup 1/2-inch diced carrot

2 cup 1/2-inch diced sweet potato

2 cup 1/2-inch diced russet potato

1 teaspoon ground coriander

1 cup raw almonds, chopped

4 cups arugula, washed and dried

1/4 cup apple cider vinegar

2 teaspoon ground turmeric

Freshly ground black pepper

1/2 cup pomegranate seeds, for garnish (optional)

Preheat the oven to 400 degrees.

To make the salad: Place quinoa and stock in a medium saucepan. Bring to a boil over high heat. Lower the heat to maintain a simmer, cover, and cook until all the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and set aside.

Place the parsnip, carrot, sweet potato, and russet potato cubes into a large bowl. Add the olive oil, salt, coriander and cumin. Stir to coat thoroughly, then spread the cubed vegetables evenly over two baking sheets. Roast for 15 minutes.

Remove the baking sheets, turn the vegetables with a spatula, add the chopped almonds, and return to the oven for another 10 minutes. Remove and let cool slightly.

Place the arugula in a large bowl. Top with half the quinoa, then half the vegetables, then the remaining quinoa and the remaining vegetables. Toss a couple of times to lightly combine.

To make the dressing: Combine all the dressing ingredients in a small bowl and mix well.

Drizzle the salad with as much of the dressing as you&rsquod like (refrigerate any leftovers) and sprinkle pomegranate seeds over the top, if desired.

Tip: Try this as a macro bowl, with the quinoa, vegetables, greens and almonds served in &ldquoclusters&rdquo together in a bowl, rather than tossed as a salad.


Recipe Summary

  • 1 teaspoon canola oil
  • 1 tablespoon minced garlic
  • ¼ cup diced (yellow or purple) onion
  • 2 ½ cups water
  • 2 teaspoons salt, or to taste
  • ¼ teaspoon ground black pepper
  • 2 cups quinoa
  • ¾ cup diced fresh tomato
  • ¾ cup diced carrots
  • ½ cup diced yellow bell pepper
  • ½ cup diced cucumber
  • ½ cup frozen corn kernels, thawed
  • ¼ cup diced red onion
  • 1 ½ tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar

Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.

Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad gently stir until evenly mixed.


Roasted Vegetable & Quinoa Harvest Bowls

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.

This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.

The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.

Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.

I hope you all LOVE this recipe! It’s:

Hearty
Comforting
Vegetable-packed
Protein-rich (14 g protein / serving)
Flavorful
Quick + Easy
& Delicious!

This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.

If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!


Watch the video: How to Make Quinoa Patties. Quinoa Cakes Recipe (January 2022).