Warm Quinoa Roasted Zucchini Salad (Printable Version)
Warm quinoa with roasted zucchini, cherry tomatoes, herbs and lemon-olive oil dressing; bright Mediterranean flavors.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 2 medium zucchinis, cut into 1/2-inch cubes
04 - 1 red bell pepper, diced
05 - 1/2 small red onion, thinly sliced
06 - 1 cup cherry tomatoes, halved
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 clove garlic, minced
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Fresh Herbs & Garnish
13 - 1/4 cup fresh parsley, chopped
14 - 1/4 cup fresh mint, chopped
15 - 1/3 cup crumbled feta cheese (optional)
# How to Make It:
01 - Set oven temperature to 425°F. Line a baking sheet with parchment paper.
02 - Toss diced zucchini and red bell pepper with 1 tablespoon olive oil, a pinch of sea salt, and black pepper. Distribute mixture evenly across the prepared baking sheet.
03 - Place vegetables in oven and roast for 20 to 25 minutes, stirring midway, until tender and golden. Set aside for later use.
04 - In a medium saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and allow to stand, covered, for 5 minutes. Fluff quinoa with a fork.
05 - In a small bowl, whisk remaining olive oil with lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until fully emulsified.
06 - Transfer cooked quinoa, roasted zucchini and bell pepper, cherry tomatoes, and red onion into a large mixing bowl. Drizzle with the prepared dressing and gently toss to coat evenly.
07 - Fold in chopped parsley, chopped mint, and crumbled feta cheese if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- This salad is delicious warm or cold—ideal for prepping in advance or enjoying straight from the bowl.
- Even picky eaters gravitate to the caramelized zucchini and bursts of fresh mint.
02 -
- If you rush the quinoa and skip letting it steam, it ends up soggy instead of fluffy.
- The dressing soaks in better if the salad is still warm—waiting means missing some of the magic.
03 -
- Lining the pan with parchment saves you from scrubbing sticky zucchini bits later.
- Tossing the vegetables while still warm with a bit of the dressing before combining with quinoa intensifies the flavor.