Roasted Vegetable Quinoa Salad gets even better as it sits. A side dish you'll return to again and again!
Like most people who like to cook and entertain, I have some recipes that are my go-to choices that work with almost any menu.
Ina Garten’s orzo with roasted vegetables is one of those top items. It works for summer barbeques, office potlucks, and appetizer salads for any party.
While I love orzo, I’ve recently been making a new low calorie, higher protein version with quinoa that is equally satisfying.
Let me tell you, this roasted vegetable quinoa salad has been a huge party hit.
The best part about it is that you can make it the day before. We all know how important that is when you are making food for a large party!
In fact, I think it tastes better the next day because all that flavor gets to soak into the quinoa.
The last time I made this was over the holidays as part of my white elephant and cookie swap party.
Not only did I pull off making 4 different types of cookies but also a full course vegetarian menu — all for a Friday night!
I went with Italian that night so this salad fit in nicely with it’s roasted vegetables and lemon basil flavors.
I also made my spinach artichoke dip and eggplant Parmesan a day ahead so it made my Friday afternoon a breeze!
Once you try this recipe out, it will become your new go to recipe too! Even if your guests are not a fan of quinoa, they will enjoy it.
Trust me, there is so much flavor from the rest of the ingredients they won’t mind the quinoa.
I’ve tried it out on the pickiest family eaters and it was 100% approved. It’s also great for anyone looking for tasty gluten-free options.
Did I get you excited to plan ahead for your next party menu? Let me leave you with one time saving quinoa tip.
While you are making this fantastic roasted vegetable quinoa salad why not make extra quinoa and use it in other recipes for the rest of your week?
That’s right, a large batch of plain quinoa can be saved and used for all kinds of quick meals. I make quinoa in an Instant Pot in batches all the time.
Save some for a lunch salad or plan to make these quinoa veggie burrito bowls for a quick weeknight dinner.
I first shared this roasted vegetable quinoa salad recipe on Food Fanatic, so be sure to visit it there along with my other vegetarian recipes.
- 2 cups Quinoa
- 1 small Eggplant, ¾ inch diced
- 1 Red Pepper, 1 inch diced
- 1 Yellow Bell Pepper, 1 inch diced
- 1 Red Onion, 1 inch diced
- 2 cloves Garlic, Minced
- ⅔ cup Olive Oil, Divided
- 2 ½ teaspoons Salt, Divided
- 1 teaspoon Ground Black Pepper, Divided
- ⅓ cup Fresh Lemon Juice
- 4 Scallions, Thinly sliced
- 15-20 Fresh Basil Leaves, Cut julienne
- 8 ounces Fat Free Crumbled Feta
- Preheat the oven to 425°F.
- Rinse and drain the quinoa thoroughly. In a medium pot, combine the quinoa with 4 cups water and bring to a boil. Reduce to simmer, cover and cook until all the water is absorbed, about 15 minutes. The grains should be soft when done.
- When the quinoa is done transfer it to a large bowl to allow it to cool and let extra steam escape.
- On a large sheet pan, toss the eggplant, peppers, onion, and garlic with ⅓ cup olive oil, 1 ½ teaspoons salt, and ½ teaspoon of pepper. The vegetables should all be oil-coated.
- Roast in the oven for 40 minutes or until soft and browned. Turn the veggies halfway through with a spatula. Remove from the oven and let it cool.
- In a small bowl, whisk together the lemon juice, ⅓ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
- Combine the quinoa, vegetables and dressing into a large bowl and gently toss to mix in the dressing. Add the scallions, feta and basil.
- Serve at room temperature or chilled.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 25mgSodium: 928mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 7g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.