Quinoa Salad with Roasted Veggies Recipes

Quinoa Salad with Roasted Veggies Recipes 

Quinoa salad with roasted vegetables is a satisfying, wholesome meal that combines the nutty flavor of quinoa with the caramelized goodness of oven-roasted veggies. It’s perfect for meal prep, potlucks, or light lunches that keep you energized and full. Packed with protein, fiber, vitamins, and antioxidants, these salads prove that healthy food can be incredibly flavorful and fulfilling.

Below are three versatile quinoa salad recipes, each highlighting different veggie combinations, dressings, and seasonings to suit your cravings.

1. Mediterranean Quinoa Salad with Roasted Zucchini and Bell Peppers

Ingredients:

1 cup uncooked quinoa

2 cups water or vegetable broth

1 zucchini, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small red onion, sliced

1/2 cup cherry tomatoes, halved

1/4 cup Kalamata olives, pitted and sliced

1/4 cup crumbled feta cheese

1 tbsp olive oil

Salt and pepper to taste

For the dressing:

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 garlic clove, minced

1/2 tsp dried oregano

Juice of 1/2 lemon

Instructions:

Cook the quinoa: Rinse the quinoa thoroughly, then combine with water or broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until fluffy. Let it cool.

Roast the veggies: Preheat oven to 425°F (220°C). Spread zucchini, bell peppers, onion, and tomatoes on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 20–25 minutes, stirring halfway through, until golden and tender.

Make the dressing: Whisk all dressing ingredients in a small bowl or jar.

Assemble the salad: In a large bowl, combine quinoa, roasted veggies, olives, and feta. Drizzle with dressing and toss gently. Chill or serve at room temperature.

Why It Works:

This salad has bold Mediterranean flavors—salty olives, creamy feta, and fresh lemony zing. The roasted vegetables add depth, and quinoa absorbs the dressing beautifully.

2. Southwestern Quinoa Salad with Roasted Sweet Potatoes and Corn

Ingredients:

1 cup uncooked quinoa

2 cups water or broth

1 medium sweet potato, diced

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1/2 red onion, chopped

1 can black beans, rinsed and drained

1 avocado, diced

1/4 cup chopped cilantro

2 tbsp olive oil

1 tsp ground cumin

1/2 tsp chili powder

Salt and pepper to taste

For the dressing:

Juice of 1 lime

2 tbsp olive oil

1 tsp honey or maple syrup

1 garlic clove, minced

Pinch of cayenne pepper (optional)

Instructions:

Cook the quinoa as described above. Let it cool.

Roast the veggies: Preheat oven to 425°F (220°C). Toss sweet potato, corn, bell pepper, and red onion with olive oil, cumin, chili powder, salt, and pepper. Roast for 25 minutes, flipping once.

Make the dressing: Mix lime juice, olive oil, honey, garlic, and cayenne in a small jar. Shake well.

Assemble: In a large bowl, mix quinoa with roasted vegetables, black beans, cilantro, and avocado. Pour dressing over and mix gently.

Why It Works:

This salad offers a spicy, smoky-sweet kick. The cumin-roasted sweet potato pairs beautifully with black beans and creamy avocado. It’s a colorful, protein-rich option that also happens to be vegan.

3. Autumn Quinoa Salad with Roasted Brussels Sprouts and Carrots

Ingredients:

1 cup uncooked quinoa

2 cups water

1 cup Brussels sprouts, halved

2 carrots, peeled and chopped

1 red apple, diced

1/4 cup dried cranberries

1/4 cup chopped walnuts or pecans (toasted if desired)

2 tbsp olive oil

Salt and pepper

For the dressing:

2 tbsp apple cider vinegar

2 tbsp olive oil

1 tsp maple syrup

1/2 tsp Dijon mustard

Dash of cinnamon

Instructions:

Cook the quinoa and let it cool.

Roast the veggies: Preheat oven to 400°F (200°C). Spread Brussels sprouts and carrots on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes until caramelized.

Make the dressing: Combine apple cider vinegar, olive oil, maple syrup, mustard, and cinnamon. Shake or whisk well.

Assemble: In a mixing bowl, combine quinoa, roasted veggies, diced apple, cranberries, and nuts. Pour dressing over and stir.

Why It Works:

This salad brings cozy fall flavors together—sweet apple and cranberries, earthy Brussels sprouts, and warm cinnamon tones. The nuts add crunch and healthy fats, and the salad can be enjoyed warm or cold.

Tips for All Three Recipes

Meal Prep Friendly: These quinoa salads store well for 3–4 days in the refrigerator. Just leave out avocado until serving to keep it fresh.

Make it a Main or a Side: Serve them on their own or pair with grilled chicken, tofu, or salmon for a heartier meal.

Make it Gluten-Free or Vegan: All three recipes are naturally gluten-free. To make them vegan, omit cheese or replace it with vegan alternatives.

Dressing Absorption: Let salads sit for at least 15 minutes before serving so quinoa absorbs the dressing for full flavor.

Health Benefits

Quinoa:

Complete protein with all 9 essential amino acids.

High in fiber, iron, magnesium, and antioxidants.

Gluten-free and easy to digest.

Roasted Veggies:

Roasting intensifies natural sweetness and flavor.

Helps retain nutrients better than boiling.

Supports a variety of textures and colors for balanced meals.

Olive Oil-Based Dressings:

Rich in heart-healthy monounsaturated fats.

Helps absorb fat-soluble vitamins from the vegetables.

Quinoa salads with roasted vegetables are the perfect intersection of health and taste. They’re customizable, nutrient-dense, and full of flavor from the natural sweetness of roasted produce and vibrant homemade dressings. Whether you crave Mediterranean, Southwestern, or autumn-inspired flavors, these recipes provide simple, colorful ways to fuel your day.

Helpful Reading 

From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces 

https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/

Growing Strawberries With Kids

https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/

Hydroponic and Kratky Sweet Potatoes 

https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/

Pepper Microfarming for Profit

https://www.amazon.com/Pepper-Microfarms-Profit-Fresh-Harvest-ebook/dp/B0F6ZYBLRB/