Salads
Quinoa and Roasted Vegetable Salad with Lemon Vinaigrette
A hearty salad featuring fluffy quinoa mixed with colorful roasted vegetables and tossed in a bright lemon vinaigrette dressing.
Prep15 min
Cook20 min
Rest / chill0 min
Total35 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat oven to 425°F. Toss zucchini, bell pepper, and red onion with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast vegetables for 20 minutes, turning halfway, until tender and caramelized.
- While vegetables roast, combine quinoa and water in a medium saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed.
- Remove from heat and let quinoa stand covered for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together lemon juice, Dijon mustard, remaining 1 tablespoon olive oil, salt and pepper to make vinaigrette.
- Combine cooked quinoa, roasted vegetables, and parsley in a large bowl.
- Pour vinaigrette over salad and toss gently to combine.
A little kitchen know-how
Roast vegetables until edges are caramelized for maximum flavor; spread evenly in baking pan to roast evenly.
Storage & leftovers
Keep in the refrigerator sealed for up to 3 days. Serve chilled or at room temperature. Toss before serving if dressing separates.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.