A refreshing and nutritious Quinoa and Roasted Vegetable Salad that’s easy to make.

Quinoa and Roasted Vegetable Salad


Quinoa and Roasted Vegetable Salad is a delightful blend of protein-packed quinoa and vibrant roasted vegetables, creating a wholesome and flavorful dish perfect for any occasion.

Quinoa and Roasted Vegetable Salad


  • 1 cup quinoa, rinsed and cooked
  • 2 cups mixed vegetables (bell peppers, cherry tomatoes, zucchini), diced
  • 3 tablespoons olive oil
  • 1 teaspoon dried herbs (thyme, rosemary, or oregano)
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the mixed vegetables with olive oil, dried herbs, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25 minutes or until golden brown.
  4. In a large bowl, combine the cooked quinoa and roasted vegetables.
  5. Drizzle with extra olive oil if desired and serve chilled. Enjoy!

Total Time: 45 minutes

Yield: 4 servings


Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a great choice for individuals with gluten sensitivities.

Can I use other vegetables in this salad?

Absolutely! Feel free to customize the recipe with your favorite vegetables for a personal touch.

How long can I store the leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days for optimal freshness.

Is this salad suitable for vegans?

Yes, this Quinoa and Roasted Vegetable Salad is entirely plant-based and suitable for vegans.

Can I make this salad ahead of time?

Certainly! Prepare the salad in advance and refrigerate. It’s a convenient option for busy days or gatherings.


Quinoa and Roasted Vegetable Salad is a versatile and nutritious dish that adds a burst of flavors to your dining experience. Try this recipe today for a delightful and satisfying meal!

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