Easy Quinoa Salad with Roasted Veggies in 40 Minutes

ByWendy Carter
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Let’s be real—most “healthy” salads taste like punishment. But this quinoa salad with roasted veggies? It’s the exception.

Imagine fluffy quinoa, caramelized roasted vegetables, and a tangy dressing that doesn’t taste like regret. It’s nutrient-dense, filling, and actually delicious.

Whether you’re meal-prepping or impressing your picky in-laws, this recipe delivers.

And no, you don’t need chef skills to make it. Ready to upgrade your salad game?

Why This Recipe Slaps

This isn’t just another sad bowl of greens. The roasted veggies add depth and sweetness, while quinoa keeps it protein-packed.

The dressing? A simple lemon-tahini situation that ties everything together. It’s vegan, gluten-free, and customizable—so even your carb-phobic aunt can enjoy it.

Plus, it’s stupid easy to make. No fancy techniques, no obscure ingredients. Just real food that tastes good.

Easy Quinoa Salad with Roasted Veggies in 40 Minutes
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Easy Quinoa Salad with Roasted Veggies in 40 Minutes

Recipe by Wendy CarterCourse: Salad
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

350

kcal

Ingredients

  • 1 cup quinoa, rinsed

  • 2 cups water or vegetable broth

  • 1 red bell pepper, diced

  • 1 zucchini, chopped

  • 1 cup cherry tomatoes, halved

  • 1 red onion, sliced

  • 2 tbsp olive oil

  • Salt and pepper, to taste

  • 1/4 cup tahini

  • 2 tbsp lemon juice

  • 1 clove garlic, minced

  • 1/2 tsp cumin

  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

  • Preheat your oven to 400ºF (200ºC). Because nobody likes lukewarm veggies.
  • Toss the veggies—bell pepper, zucchini, cherry tomatoes, and red onion—with olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 20–25 minutes until they’re slightly charred and tender.
  • Cook the quinoa while the veggies roast. Rinse it first (unless you enjoy bitterness), then simmer with water or broth for 15 minutes. Fluff with a fork.
  • Make the dressing by whisking tahini, lemon juice, garlic, cumin, and a pinch of salt. Add water if it’s too thick.
  • Combine everything in a large bowl—quinoa, roasted veggies, and dressing. Mix gently unless you enjoy mush.
  • Garnish with parsley because aesthetics matter, even if you’re eating alone.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. The quinoa absorbs the dressing over time, so add a splash of lemon juice before serving to revive it. Freezing?

IMO, it’s not worth it—the veggies get soggy.

Why This Salad is a Win

This recipe is a triple threat: nutritious, easy, and delicious. Quinoa delivers complete protein, while the veggies pack fiber and vitamins.

The tahini dressing adds healthy fats, making it satiating.

It’s also versatile—swap ingredients based on what’s in your fridge. And let’s be honest, it’s way better than choking down another bland kale salad.

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Nutrition Facts (Per Serving)

  • Calories: 350
  • Protein: 10g
  • Carbs: 45g
  • Fiber: 7g
  • Fat: 15g (mostly the good kind)

Common Mistakes to Avoid

  • Skipping the quinoa rinse: It’s bitter otherwise. Don’t be lazy.
  • Overcrowding the baking sheet: Soggy veggies = sadness.
  • Drowning it in dressing: Start with half, then add more if needed.
  • Using stale tahini: Check the expiration date.

    Rancid tahini ruins everything.

Alternatives

Don’t have quinoa? Try farro or couscous. Out of tahini? Greek yogurt or hummus works in a pinch.

Hate zucchini? Swap in eggplant or sweet potatoes. The point?

Make it work for you.

FAQs

Can I use frozen veggies?

Technically yes, but roasted fresh veggies taste infinitely better. Frozen ones release too much water and turn mushy.

Is this salad gluten-free?

Yep! Quinoa is naturally gluten-free.

Just double-check your broth if you’re using it.

Can I add protein?

Absolutely. Toss in chickpeas, grilled chicken, or tofu. FYI, it’s already protein-packed thanks to the quinoa.

Why is my dressing too thick?

You probably need more lemon juice or water.

Add a tablespoon at a time until it’s pourable.

How do I meal-prep this?

Keep the dressing separate until you’re ready to eat. Nobody likes a soggy salad.

Final Thoughts

This quinoa salad with roasted veggies is the antidote to boring healthy food. It’s flavorful, nutrient-dense, and easy to customize.

Plus, it’s foolproof—unless you burn the veggies, but even then, call it “charred” and pretend it’s gourmet. Make it once, and it’ll become a staple.

Because life’s too short for bad salads.

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