Herbed Quinoa Roasted Veggie Salad (Printable Version)

Fluffy quinoa with roasted seasonal vegetables and fresh herbs in zesty lemon dressing

# Ingredient List:

→ Quinoa Base

01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups vegetable broth or water
03 - 1 bay leaf

→ Roasted Vegetables

04 - 1 medium zucchini, diced into 1-inch pieces
05 - 1 red bell pepper, diced
06 - 1 yellow bell pepper, diced
07 - 1 small red onion, peeled and sliced into thin wedges
08 - 1 cup cherry tomatoes, halved
09 - 2 tablespoons olive oil
10 - ½ teaspoon sea salt
11 - ¼ teaspoon black pepper

→ Fresh Herbs

12 - ¼ cup fresh parsley, finely chopped
13 - 2 tablespoons fresh mint, finely chopped
14 - 2 tablespoons fresh basil, finely chopped

→ Lemon Dressing

15 - 3 tablespoons extra-virgin olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 garlic clove, minced
19 - ½ teaspoon honey or maple syrup
20 - Salt and black pepper to taste

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup and even roasting.
02 - Combine quinoa, vegetable broth or water, and bay leaf in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat, fluff with a fork, discard the bay leaf, and set aside to cool.
03 - Place diced zucchini, red and yellow bell peppers, red onion, and cherry tomatoes in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon sea salt and ¼ teaspoon black pepper. Toss thoroughly to coat all pieces evenly.
04 - Spread seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized at edges. Remove from oven and let cool slightly.
05 - Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey or maple syrup, and salt and pepper to taste in a small bowl until emulsified and smooth.
06 - In a large mixing bowl, combine cooked quinoa, roasted vegetables, chopped parsley, mint, and basil. Pour the dressing over the salad and toss gently to incorporate evenly.
07 - Taste the salad and adjust salt and pepper as needed. Serve immediately at room temperature, or refrigerate for at least 1 hour to serve chilled.

# Expert Advice:

01 -
  • The roasted vegetables get sweet and caramelized while the quinoa stays fluffy and light
  • It keeps beautifully for days and actually tastes better after the flavors meld together
02 -
  • Let the quinoa and vegetables cool slightly before mixing so the herbs stay vibrant
  • The salad needs at least 15 minutes to absorb the dressing for best flavor
03 -
  • Cut vegetables into uniform pieces so everything finishes roasting at the same time
  • Do not skip the fresh herbs because they are what makes this salad taste special

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