Quinoa Salad with Roasted Vegetables


  • 1 cup quinoa, rinsed
  • 2 cups mixed vegetables (such as bell peppers, zucchini, broccoli, and cherry tomatoes), chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • Optional: feta cheese or grilled chicken (for added protein)


  • Preheat the oven to 400°F (200°C).
  • Toss the mixed vegetables with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until they are tender and slightly charred.
  • Meanwhile, cook the quinoa according to package instructions.
  • In a large bowl, combine the cooked quinoa and roasted vegetables. Squeeze lemon juice over the mixture and toss to combine.
  • Add chopped parsley and season with additional salt and pepper if needed.
  • Serve the quinoa salad warm or chilled. You can add crumbled feta cheese or grilled chicken for extra flavor and protein.

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