5 Delicious Quinoa & Roasted Vegetable Salad Recipes

Quinoa and roasted vegetables come together to create delicious salads that are not just satisfying but also packed with nutrients. These recipes are perfect for a refreshing meal or a tasty side dish, combining the earthy flavors of quinoa with the sweetness of roasted veggies. Ready to whip up some wholesome goodness? Let’s get cooking!

Southwestern Quinoa Salad

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This Southwestern Quinoa Salad is a perfect blend of textures and flavors, making it a delightful addition to any meal. It’s packed with black beans, corn, and colorful bell peppers, offering a fresh and zesty taste. The salad is not only nutritious but also easy to prepare, making it a go-to option for busy weeknights or potlucks.

The combination of quinoa and vegetables provides a satisfying crunch, while the lime dressing adds a refreshing zing. Whether enjoyed on its own or as a side dish, this salad is sure to please everyone at the table.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Let it cool.
2. In a large bowl, combine cooled quinoa, black beans, corn, diced red and yellow bell peppers, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour over the quinoa mixture and toss gently to combine.
4. Top with sliced avocado before serving. Enjoy your colorful and nutritious Southwestern Quinoa Salad!

Fall Harvest Quinoa Salad

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This Fall Harvest Quinoa Salad is a delightful blend of seasonal flavors that brings warmth and comfort to your table. With roasted butternut squash, tart cranberries, and crunchy walnuts, each bite is a delicious balance of textures and tastes.

It’s super easy to make, making it a perfect choice for busy weeknights or festive gatherings. Packed with nutrients and vibrant colors, this salad is not only healthy but also visually appealing, sure to impress your family and friends.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 2 cups fresh spinach
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes or until tender.
2. While the squash is roasting, rinse the quinoa under cold water. In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
3. In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, walnuts, and fresh spinach. Toss gently to mix.
4. Serve warm or at room temperature, garnished with fresh basil.

Quinoa & Roasted Tomato Pesto Salad

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This Quinoa & Roasted Tomato Pesto Salad is a delightful blend of flavors and textures. The roasted cherry tomatoes bring a burst of sweetness, while the quinoa adds a nutty base that’s both hearty and nutritious. Tossed with a vibrant pesto, this salad is fresh, colorful, and incredibly satisfying.

Simple to prepare, this salad can be whipped up in no time, making it perfect for a quick lunch or a potluck dish. The combination of fresh basil, tangy tomatoes, and creamy pesto creates a dish that’s not only pleasing to the palate but also visually appealing. It’s a fantastic way to incorporate healthy ingredients into your meals.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups cherry tomatoes (mixed colors)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup chopped fresh basil
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup toasted pine nuts or almonds

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the cherry tomatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20-25 minutes until they are soft and slightly caramelized.
3. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
4. In a large bowl, combine the cooked quinoa, roasted tomatoes, pesto, chopped basil, and feta cheese (if using). Toss gently to combine.
5. Top with toasted pine nuts or almonds before serving. Enjoy your fresh, vibrant salad!

Mediterranean Quinoa Salad

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This Mediterranean Quinoa Salad is a delightful mix of fresh vegetables and fluffy quinoa that brings the vibrant flavors of the Mediterranean right to your table. It’s light, refreshing, and packed with nutrients, making it a perfect choice for a quick lunch or a healthy side dish at dinner.

Simple to make, this salad combines juicy tomatoes, crunchy bell peppers, and briny olives, all tossed with cooked quinoa and a zesty lemon dressing. It’s not just tasty; it’s also a colorful dish that looks as good as it tastes. You can easily whip this up in under 30 minutes!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced (any color)
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a medium pot, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
2. While the quinoa cooks, prepare the vegetables. In a large bowl, combine the cherry tomatoes, bell pepper, red onion, olives, and parsley.
3. Once the quinoa is ready, let it cool for a few minutes, then add it to the vegetable mixture.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa salad and toss until everything is well combined.
5. If using, sprinkle the feta cheese over the top and serve immediately or chill in the refrigerator for 30 minutes for flavors to meld.

Asian-Style Quinoa Salad

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This Asian-Style Quinoa Salad is a delightful mix of flavors and textures. It’s light yet satisfying, with a fresh crunch from colorful vegetables. The dressing adds a tangy punch, making every bite refreshing and delicious. Plus, it’s simple to whip up, perfect for a quick lunch or a side dish at dinner.

With its vibrant colors and nutritious ingredients, this salad not only looks appealing but is also packed with protein and fiber. It’s a great way to enjoy quinoa in a fun and exciting way. Let’s get cooking!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup red bell pepper, diced
• 1 cup yellow bell pepper, diced
• 1 cup snap peas, trimmed
• 1/2 cup green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or agave syrup
• 1 tablespoon sesame seeds

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Let it cool.
2. Prepare the Vegetables: While the quinoa cools, chop the bell peppers, snap peas, and green onions. Set aside.
3. Make the Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey until well combined.
4. Combine Ingredients: In a large bowl, mix the cooled quinoa, chopped vegetables, and cilantro. Pour the dressing over the salad and toss to combine.
5. Serve: Sprinkle sesame seeds on top before serving. Enjoy your fresh and vibrant Asian-Style Quinoa Salad!