Discover the incredible taste and health benefits of this exquisite Quinoa Salad with Roasted Vegetables. Perfectly balanced as a luscious side dish or a satisfyingly light yet hearty entrée, it’s a dish so delightful, you’ll undoubtedly crave a second serving! This recipe transcends ordinary salads, offering a vibrant fusion of flavors and textures that will tantalize your taste buds and nourish your body.

Infused with a bright, tangy balsamic dressing and brimming with a colorful medley of perfectly roasted vegetables, this Mediterranean Quinoa Salad is a true culinary gem. Its versatility shines through, easily adaptable to suit various dietary preferences; simply swap chicken broth for vegetable broth when cooking the quinoa to make it entirely vegan or vegetarian. It’s a delicious, wholesome, and flexible dish that promises both flavor and well-being.

Quinoa Salad with Roasted Vegetables: Your Go-To Healthy Recipe

As the seasons shift and we naturally lean towards lighter, more invigorating meals, this Quinoa Salad with Roasted Vegetables emerges as the perfect culinary companion. Forget the notion that healthy eating means sacrificing flavor. This recipe is a testament to how nutritious ingredients can combine to create something truly spectacular. Packed with wholesome goodness and bursting with a symphony of flavors, it’s designed to satisfy your cravings while fueling your body. This splendid quinoa salad is not just a dish; it’s an experience that proves healthy food can be utterly delicious and profoundly enjoyable.

The Nutritional Powerhouse: Why Quinoa?

Quinoa, often celebrated as a “superfood,” forms the foundation of this vibrant salad, bringing a wealth of nutritional benefits to your plate. Unlike most plant-based foods, quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an invaluable addition to any diet, especially for vegetarians and vegans seeking diverse protein sources. Beyond protein, quinoa is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels. It’s also rich in essential minerals like magnesium, iron, zinc, and potassium, alongside powerful antioxidants.

Its naturally gluten-free nature makes it a fantastic grain alternative for those with celiac disease or gluten sensitivity. Incorporating quinoa into your meals provides sustained energy, contributes to heart health, and supports overall well-being. This salad capitalizes on quinoa’s mild, nutty flavor, allowing it to harmoniously blend with the robust tastes of roasted vegetables and the zesty balsamic dressing. If you’re new to quinoa, this recipe offers a delicious and compelling introduction to its many virtues.

Crafting the Mediterranean Quinoa Salad: A Symphony of Flavors

The magic of this Mediterranean Quinoa Salad lies in its simplicity and the transformative power of roasting. Each vegetable – tender eggplant, vibrant zucchini, sweet yellow squash, pungent onions and garlic, and crisp red bell pepper – is carefully diced and then roasted at a high temperature. This process isn’t just about cooking; it’s about concentrating their natural sugars and flavors, giving them a delightful caramelization and a wonderfully tender-crisp texture. This deepens the taste profile, making each bite an exploration of rich, earthy notes.

Once roasted to perfection, these flavorful vegetables are gently mixed into fluffy, cooked quinoa. The addition of tangy sun-dried tomatoes and aromatic fresh basil introduces classic Mediterranean elements, enhancing the salad with bursts of concentrated sweetness and herbaceous freshness. A simple yet robust balsamic vinaigrette then ties all these exquisite ingredients together, creating a harmonious blend of sweet, savory, and tangy notes. The result is a heavenly mixture of flavors and textures that truly elevates this dish beyond a mere salad, making it suitable as a robust entrée or an impressive side.

For those following a plant-based diet, this quinoa salad is incredibly accommodating. By cooking the quinoa in salted water or vegetable broth instead of chicken broth, you effortlessly transform it into a delicious vegan or vegetarian meal. This salad has a reputation for being so satisfying and flavorful that it frequently becomes a go-to for meal prepping. Many find themselves enjoying it for lunch several days in a row, only to be genuinely disappointed when the last delicious spoonful is gone. If you haven’t yet experienced the wonders of quinoa, this sensational recipe is the perfect opportunity to dive in and discover why it’s adored by so many.

Unlocking Maximum Flavor: Expert Tips for Roasting Vegetables

Achieving perfectly roasted vegetables is key to the success of this Quinoa Salad. Here are a few expert tips to ensure your vegetables are tender, caramelized, and full of flavor:

• Don’t Overcrowd the Pan: Give your vegetables space! If the sheet pan is too crowded, the vegetables will steam instead of roast, leading to a soggy texture rather than a crisp, caramelized exterior. Use two sheet pans if necessary to ensure a single layer.
• High Heat is Your Friend: Roasting at a high temperature (like 450ºF or 230ºC) encourages browning and creates that delicious charred flavor and tender interior.
• Even Dicing: Cut all your vegetables into roughly uniform 1/2-inch cubes. This ensures they cook evenly and prevents some pieces from burning while others remain undercooked.
• Season Liberally: Don’t be shy with salt and freshly ground black pepper before roasting. A good seasoning enhances the natural flavors of the vegetables.
• Eggplant Prep: For eggplant, sprinkling it with salt and letting it rest in a colander for 20 minutes before roasting helps draw out excess moisture, preventing it from becoming spongy and ensuring a better texture. Pat it dry thoroughly before tossing with oil and roasting.
• Timing is Everything: Different vegetables cook at different rates. While this recipe groups some together, be mindful of their tenderness. Keep an eye on them and remove them from the oven as soon as they reach your desired level of tenderness.

Serving Suggestions and Creative Variations

This Quinoa Salad with Roasted Vegetables is incredibly versatile. Enjoy it warm or at room temperature, making it ideal for meal prep and picnics. As a main course, it’s wonderfully satisfying on its own, especially when you’ve cooked the quinoa in broth for an extra layer of flavor. For added protein, consider topping it with grilled chicken, pan-seared salmon, or a sprinkle of toasted nuts like walnuts or pecans. It also pairs beautifully alongside grilled halloumi cheese for an extra Mediterranean touch.

Feeling creative? Don’t hesitate to customize this salad to your liking. Swap out some of the vegetables based on what’s in season or what you have on hand – cherry tomatoes, asparagus, or bell peppers of different colors would all be excellent additions. A squeeze of fresh lemon juice at the end can brighten all the flavors. For a different texture, consider adding crumbled feta cheese or some toasted pumpkin seeds. The possibilities are endless for making this delicious salad truly your own!

More Terrific Healthy Recipes from Our Kitchen and Friends

In the spirit of celebrating delicious and wholesome eating, we’ve teamed up with some of our favorite blogger friends to usher in a healthy spring with a collection of tasty and nutritious dishes. Discover new flavors and inspiring ways to eat well:

1.Kelli of Kelli’s Kitchen – Cornish Hens with Mango Avocado Chutney. This elegant dish offers a delightful blend of sweet and savory, perfect for a lighter yet impressive meal.

2. Liz of That Skinny Chick Can Bake – Quinoa Salad with Roasted Vegetables (that’s this very recipe you’re enjoying!). It’s a testament to how flavorful and fulfilling healthy eating can be.

3. Kim of Cravings of a Lunatic – Farro with Dried Cranberries and Pistachios. A wholesome and chewy grain salad bursting with sweet and nutty notes, ideal for a hearty side.

4. Samantha of The Little Ferraro Kitchen – Spring Risotto with Leeks, Spinach, and Peas. A comforting and creamy risotto packed with the fresh flavors of spring vegetables.

5. Shanna of Pineapple and Coconut – Fresh Pineapple, Avocado, and Pea Shoot Salad. A refreshing and tropical salad that brings vibrant colors and textures to your table.

6. Marnely of Cooking with Books – Hearty Spring Quinoa Salad. Another fantastic quinoa creation, emphasizing fresh, seasonal ingredients for a satisfying meal.

7. Liz of That Skinny Chick Can Bake – Salmon with Quinoa Salad. A delightful pairing of flaky salmon with a flavorful quinoa salad, offering a complete and nutritious meal.

8. Liz of That Skinny Chick Can Bake – Thai Vegetable Quinoa Bowl. Experience an exotic twist with a quinoa bowl inspired by the rich and aromatic flavors of Thai cuisine.

Plus, explore even more of our Easy Healthy Recipes to keep your wellness journey exciting and delicious!

The Recipe:

Quinoa Salad with Roasted Vegetables

Prep Time
30 minutes

Cook Time
35 minutes

Total Time
1 hour 5 minutes

Yield
6 servings

A quinoa salad chock full of delicious vegetables! Inspired by Once Upon a Tart. Rated 5 stars by 1 review.

Ingredients

• 1 1/2 cup dried quinoa, cooked (cook according to package instructions using chicken broth instead of water for richer flavor, or vegetable broth for a vegetarian/vegan option)
• Chicken broth (or vegetable broth/water)
• 1/4 cup olive oil
• 1 small eggplant, cut into small cubes (about 1/2 inch cubes)
• Salt, to sprinkle over eggplant and for seasoning
• Freshly ground black pepper
• 1 zucchini, cut into small cubes
• 1 yellow squash, cut into small cubes
• 3 garlic cloves, minced
• 1 red bell pepper, cut into small cubes
• 1 red onion, diced fine
• 1/3 cup good quality balsamic vinegar (such as The Olive Tap Aceto Balsamico di Modena)
• 10 marinated sun-dried tomatoes, julienned
• 1/2 cup fresh basil chiffonade (leaves rolled tightly and sliced into thin strips)

Instructions

1. Preheat oven to 450ºF (230ºC). Cook quinoa according to package instructions, using chicken broth (or vegetable broth/water) as your liquid. Once cooked, add one tablespoon of the olive oil and toss gently to prevent sticking and add flavor. Let cool completely.
2. Place the diced eggplant in a colander and sprinkle generously with salt. Let it rest for about 20 minutes; this helps draw out excess moisture and bitterness. After resting, pat the eggplant dry thoroughly with paper towels.
3. In a bowl, toss the zucchini and yellow squash with 1 tablespoon of olive oil, 1/3 of the minced garlic, 1/4 teaspoon of salt, and a few grinds of black pepper. Spread them out in a single layer on a sheet pan and roast for about 8-10 minutes, or until just tender and slightly golden. Transfer the roasted squash to the bowl with the cooled quinoa.
4. Next, toss the red bell pepper and red onion with 1 tablespoon of olive oil, another 1/3 of the minced garlic, and season with salt and pepper as you did with the squash. Spread them on a sheet pan and roast for about 10-15 minutes, or until tender-crisp. Add these roasted vegetables to the quinoa bowl.
5. Repeat the roasting process with the prepared eggplant. Toss it with the remaining 1 tablespoon of olive oil and the final 1/3 of the minced garlic. Do not add more salt at this stage as it was pre-salted. Roast for about 15-20 minutes, or until tender and lightly browned. Once done, add the roasted eggplant to the quinoa mixture.
6. Finally, add the balsamic vinegar, julienned sun-dried tomatoes, and fresh basil chiffonade to the bowl with the quinoa and roasted vegetables. Gently toss all the ingredients together until well combined. Taste and adjust seasonings (salt and pepper) as needed to achieve your desired flavor balance. Serve warm or at room temperature.

Notes

For a delightful change of pace, this recipe can also be prepared using Orzo pasta instead of quinoa, offering a different texture while maintaining the rich Mediterranean flavors.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 243Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 265mgCarbohydrates: 35gFiber: 7gSugar: 12gProtein: 5g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.

Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.

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Disclosure: Kitchen IQ provided me with a knife sharpener and zester, but I was not compensated for writing this post and the opinions expressed herein are those of the author and are not indicative of the opinions of Kitchen IQ.