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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 red bell pepper, chopped - 1 yellow zucchini, diced - 1 cup cherry tomatoes, halved - 1 red onion, diced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste Quinoa is the star of this dish. It is high in protein and fiber. It cooks up fluffy and adds a nice texture. Fresh vegetables make it colorful and tasty. I love using bell pepper, zucchini, and cherry tomatoes. They roast well and bring out their natural sweetness. Red onion adds a nice bite. You will need olive oil to help the veggies roast nicely. Garlic powder and smoked paprika add great flavor. Salt and pepper are a must for seasoning. - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese (optional) Fresh parsley brings a bright touch to the salad. You can add feta cheese for a rich, creamy flavor. It’s not needed but makes the dish feel special. Each serving has around 250 calories. It offers protein, fiber, and healthy fats. You will get plenty of vitamins from the veggies, too. This dish is perfect for a healthy meal. It is filling and satisfying without being heavy. Enjoy it warm or cold. It’s a great choice for lunch or dinner. For the full recipe, check out the detailed instructions above. Preheating your oven to 425°F (220°C) is key. The right temperature helps the vegetables roast perfectly. This high heat brings out their natural sweetness and creates a lovely texture. A well-preheated oven ensures even cooking and reduces cooking time. Rinse 1 cup of quinoa under cold water. This step removes any bitter taste. In a medium saucepan, mix the rinsed quinoa with 2 cups of vegetable broth or water. Bring this to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. When done, the quinoa should be fluffy and the liquid absorbed. Set it aside to cool. On a large baking sheet, toss the chopped red bell pepper, diced yellow zucchini, halved cherry tomatoes, and diced red onion with 2 tablespoons of olive oil. Add 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and season with salt and pepper. Spread the veggies evenly on the sheet. Roast them for 20-25 minutes. Stir halfway through to ensure even roasting. This step gives the vegetables a nice caramelization that boosts their flavor. In a large bowl, mix the cooked quinoa with the roasted vegetables. Gently fold them together to keep the quinoa fluffy. This combination makes a beautiful medley of colors and flavors. Add 1/4 cup of chopped fresh parsley for a pop of color and flavor. If you like, sprinkle in 1/4 cup of feta cheese for richness. You can enjoy the salad warm or let it cool. This salad looks great on a plate and tastes even better. For the full recipe, check out the ingredients and instructions above. To avoid mushy quinoa, start by rinsing it well. Rinsing removes the saponins that can make quinoa taste bitter. Use a fine-mesh strainer for best results. After rinsing, cook the quinoa in two cups of vegetable broth or water for every cup of quinoa. Bring it to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes. When done, fluff it with a fork. This method gives you light and fluffy quinoa every time. Roasting vegetables can bring out their sweet flavors. To get that perfect caramelization, cut your veggies into similar sizes. This helps them cook evenly. Toss the chopped veggies with olive oil, salt, and spices before roasting. Spread them out on the baking sheet. Avoid crowding the pan, as this can lead to steaming instead of roasting. Roast at 425°F for 20-25 minutes. Stir them halfway through for even cooking. To boost the flavor of your salad, try adding spices like cumin or chili powder. A splash of lemon juice or balsamic vinegar adds brightness. You can also mix in fresh herbs like basil or cilantro for a fresh taste. If you want a creamy touch, sprinkle feta cheese on top. For a vegan option, skip the cheese or use a plant-based alternative. These small tweaks can take your salad from good to great. Don't forget to check the full recipe for detailed steps! {{image_2}} You can boost your Roasted Vegetable Quinoa Salad by adding protein. Chicken is a great choice. Simply grill or roast it, then chop it into bite-sized pieces. Mix it in with the quinoa and veggies for a heartier meal. Chickpeas are another excellent option. They add texture and flavor. Use canned chickpeas for ease. Just rinse and toss them in. Beans, like black beans or kidney beans, also work well. They add a nice, creamy touch. Just drain and rinse them before adding to the salad. These options make the dish more filling and nutritious. The best part about this salad is how flexible it is. You can swap vegetables based on the season. In spring, try asparagus or fresh peas. They add a crisp, bright taste. Summer is perfect for using corn or eggplant. Their sweetness pairs well with quinoa. In fall, roasted carrots and Brussels sprouts shine. Their earthy flavors add warmth. Winter calls for root veggies like sweet potatoes or parsnips. They bring heartiness to the dish. Feel free to mix and match to keep things exciting! If you follow a vegan diet, simply skip the feta cheese. You can replace it with avocado for creaminess. This keeps your salad rich without dairy. For gluten-free needs, quinoa is already a safe grain. Just make sure any added ingredients, like broth, are gluten-free. This ensures everyone can enjoy this delicious dish without worry. Adapting the recipe to fit your needs makes it even more enjoyable. Each variation brings new flavors and textures to your table. To keep your roasted vegetable quinoa salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps flavors intact. You can place it in the fridge for up to four days. If you want to enjoy it later, avoid adding fresh herbs or cheese until you serve it. This keeps everything looking and tasting great. You can freeze your quinoa salad for longer storage. First, let it cool completely. Then, place it in a freezer-safe container or bag. Make sure to remove as much air as possible to prevent freezer burn. It can stay frozen for up to three months. When you're ready to eat it, move it to the fridge to thaw overnight. To reheat your quinoa salad, use the microwave or stovetop. If using a microwave, warm it in short bursts of 30 seconds. Stir in between to ensure even heating. On the stovetop, add a splash of water and heat on low. This keeps the texture nice and fluffy. Avoid reheating it too long, as this can make the quinoa mushy. Enjoy your meal! The Roasted Vegetable Quinoa Salad lasts about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. This helps prevent moisture and keeps the flavors intact. Always check for smell or color changes before eating. If something seems off, it's best to throw it away. You can serve this salad warm or cold. If you prefer a warm dish, enjoy it right after mixing. For a refreshing option, let it cool to room temperature. It tastes great either way, so choose what you like best. If you want a substitute for quinoa, try brown rice, farro, or bulgur. Each option brings a unique texture and flavor. You can also use cauliflower rice for a low-carb alternative. Just make sure to adjust cooking times based on the grain you choose. Yes, this salad is gluten-free. Quinoa is a gluten-free grain, making it safe for those with gluten sensitivities. However, check the labels on any added ingredients, like feta cheese, to ensure they are also gluten-free. Yes, you can make this salad ahead of time. It’s perfect for meal prep! Prepare the quinoa and roasted vegetables in advance. Mix them together the day you plan to serve. This helps the flavors blend nicely, making it tastier. This blog post covered how to make a tasty roasted vegetable quinoa salad. We talked about main and optional ingredients, plus their nutritional value. I shared step-by-step instructions to ensure you achieve the best flavor. Tips and tricks helped you cook quinoa perfectly and enhance flavors. We also explored variations and how to store leftovers. In the end, this salad is not just yummy; it fits many diets. Enjoy making it your own!

- Roasted Vegetable Quinoa Salad

Discover the vibrant flavors of a Roasted Vegetable Quinoa Salad that’s both nutritious and delicious! Packed with colorful veggies and protein-rich quinoa, this easy recipe is perfect for any meal. Learn how to roast your vegetables to perfection and create a refreshing dish that can be served warm or cold. Click through to explore the full recipe and elevate your mealtime with this tasty salad!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 red bell pepper, chopped

1 yellow zucchini, diced

1 cup cherry tomatoes, halved

1 red onion, diced

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup fresh parsley, chopped

1/4 cup feta cheese (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

      Roast the Vegetables: On a large baking sheet, toss the chopped bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the vegetables out evenly.

        Bake: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time.

          Combine Salad: In a large bowl, combine the cooked quinoa and the roasted vegetables. Gently mix to combine.

            Garnish: Stir in the chopped fresh parsley and if desired, sprinkle with feta cheese for added richness.

              Serve: Enjoy warm or let it cool to room temperature for a refreshing salad.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings