Ingredients
Salad
1 cup uncooked quinoa, rinsed
2 cups vegetable broth or water
1 zucchini, chopped
1 red bell pepper, chopped
1 cup broccoli florets
1 small red onion, sliced
1 cup cherry tomatoes
2 tbsp olive oil
Salt and black pepper, to taste
Lemon Vinaigrette
3 tbsp olive oil
1 1/2 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, minced
1/2 tsp Dijon mustard
Salt and pepper, to taste
Optional Toppings
Crumbled feta or goat cheese
Fresh parsley or basil
Toasted almonds or pine nuts
Instructions
Cook the Quinoa
Bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
Roast the Vegetables
Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, broccoli, red onion, and tomatoes with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
Make the Dressing
Whisk olive oil, lemon juice, zest, garlic, Dijon, salt, and pepper until emulsified.
Assemble the Salad
In a large bowl, combine quinoa and roasted vegetables. Drizzle with dressing and toss gently. Finish with optional toppings if desired.
Notes
Cooking Tips
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Rinse quinoa thoroughly to remove bitterness.
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Roast veggies at high heat for deeper flavor and caramelization.
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Let vegetables cool slightly before mixing to keep quinoa fluffy.
Variations
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Mediterranean: Add olives, cucumber, and extra feta.
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Vegan Protein Boost: Stir in chickpeas or lentils.
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Spicy: Add crushed red pepper flakes or harissa to the dressing.
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Seasonal Swap: Use sweet potatoes, Brussels sprouts, or asparagus depending on the season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g