Easy Roasted Vegetable and Quinoa Salad
Simple, hearty, and filling, this Easy Roasted Vegetable and Quinoa Salad is perfect as you transition from winter to spring in the kitchen!
Gluten Free, Dairy Free, Nut Free, Egg Free, Soy Free
Last week may have been the calendar-official welcome to spring, but the weather definitely hasn’t caught up yet… at least in New York City! So right now is that perfect transitional time …the days are lighter, it’s sunnier, and it looks beautiful out… until you get hit with that windchill and 35 degree temps!
Since spring will be here before we know it, it’s a good time to transition in your kitchen. Focus on lighter fare and easy recipes so you can spend more time outside. And start stocking up on new, fresh spring produce!
This week also starts Passover, a Jewish holiday in which we clean out our homes and abstain from eating chametz (leavened bread products), so it’s a great time to get creative. This recipe just so happens to be Kosher for Passover, if you celebrate. Talk about good timing 😉
Even if you don’t celebrate Passover, this simple recipe is perfect for you!
You must try this Easy Roasted Vegetable and Quinoa Salad!
I almost feel silly calling it a recipe it’s so simple. It’s 100% customizable, based on what you have in your pantry, so you can make a bunch of swaps too.
I used carrots, zucchini, peppers, and tomatoes as my roasted vegetables, but you could use ANYTHING you have – eggplant, broccoli, cauliflower, brussels sprouts – you get the picture!
Food prep this Easy Roasted Vegetable and Quinoa Salad:
And talk about great for food prep! The quinoa (affil link) absorbs some dressing, so the greens don’t get too soggy and it has staying power in the fridge for a few days. You could also keep the greens separate and then just mix it up right before serving to ensure they don’t get soggy.
Easy Balsamic Dressing
So about this dressing… I made 3 dressings before landing on this super easy balsamic dressing. I didn’t have any balsamic vinegar in my pantry, so I used balsamic reduction (affil link), thinned with some additional white wine vinegar and olive oil. It’s DELISH and just sweet enough!
[Tweet “Try this Easy Roasted Vegetable and Quinoa Salad for a light + refreshing meal”]
Here’s what else I used to make this Easy Roasted Vegetable and Quinoa Salad…
Quinoa is usually referred to as a whole grain, but it’s actually a seed! It’s also kosher for Passover, so I’ll be eating this salad allll week long! Per cup of cooked quinoa, you reap 8 whopping grams of protein and 5 grams of fiber. These will definitely keep you full and satisfied throughout the afternoon.
You may also like my Mexican Quinoa Salad or my 8-Ingredient Green Quinoa Salad (a personal fave!)
Roasted Veggies are one of my absolute favorite foods! I prep them every single week because I am that obsessed. When you roast veggies, their natural sweetness comes out thanks to delicious caramelization. I also happen to think that they’re much easier for your stomach to tolerate compared to raw vegetables.
I make my Easy Roasted Carrots weekly, so I just throw some extra veg on a baking sheet for this salad. I used tomatoes, peppers, carrots, beets, and zucchini here, but you can really use whatever veggies you have on hand that are just about to go bad. It’s a great “clean out the fridge” dish!
Baby Greens may be my new favorite green! They’re called “baby” because they’re harvested earlier than traditional greens. This results in a milder flavor, but just as full of vitamins and minerals.
When you combine a variety of roasted veggies with hearty quinoa, fresh baby greens and a balsamic vinaigrette drizzle… MMM MMM MMMMM!
Other Quinoa Salads You May Enjoy:
- Dairy Free Greek Quinoa Salad
- 10-Minute Italian Quinoa Salad
- Summer Quinoa Salad with Arugula Pesto
- 8-Ingredient Green Quinoa Salad
- Mexican Quinoa Salad
This Easy Roasted Vegetable and Quinoa Salad is…
- Made with just a handful of ingredients
- Loaded with vitamins and minerals
- Full of fiber
- Customizable based on what you have in your fridge
- Easy to throw together with pantry staples
- Hearty and satisfying
Let’s make it…
PrintEasy Roasted Vegetable and Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2-4 servings 1x
Ingredients
For the salad:
- 3 cups mixed vegetables, cut into 1-inch pieces (I used tomatoes, zucchini, peppers, carrots, and beets)
- Olive oil spray (I use my Misto)
- Pinch of salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon dried oregano
- 1/2 cup dry quinoa
- 4 cups mixed baby greens (organic preferred)
For the dressing:
- 2 tablespoons good quality olive oil
- 1 tablespoon balsamic reduction
- 1 tablespoon white wine vinegar
- Pinch of salt and pepper
Instructions
- Preheat oven to 375°F. Distribute vegetables on a parchment paper-lined baking sheet. Spray with olive oil and sprinkle salt, pepper and oregano on top.
- Roast vegetables for 30 minutes, tossing halfway through, until edges are brown and vegetables are cooked through (soft to fork).
- While the vegetables are roasting, cook quinoa according to package instructions. Set aside.
- To make the dressing: Combine dressing ingredients in a small jar and shake to combine. Set aside.
- To assemble the salad, add baby greens to a large bowl. Add the roasted vegetables and quinoa. Drizzle about half of the dressing on top. Toss to combine, taste, and add additional dressing, if desired. (Note: You can make all components of this salad ahead of time, but add dressing to salad prior to serving.) Enjoy!
Don’t forget to PIN IT…
I hope you enjoy this simple meal as much as I do!
XO
I really love salads like this! Easy and delicious. Well done!
Yay for roasted veg- it’s one of my faves, too! This salad looks like the perfect plant-based lunch!
Thanks Brittany! It really is a perfect plant-based lunch! 🙂