Easy Quinoa Salad with Roasted Vegetables
A vibrant and nourishing bowl of nutty quinoa mixed with colorful roasted vegetables and feta cheese, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Peruvian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup instant or quick-cook quinoa (white, red, or tri-color)
- 2 cups frozen roasted vegetables (such as bell peppers, zucchini, and carrots)
- 1/3 cup crumbled feta cheese
- 1/4 cup lemon vinaigrette (store-bought or homemade)
- Optional add-ins: Fresh parsley, baby spinach, canned chickpeas, pine nuts
Instructions
- Cook the quinoa according to the package instructions (5 to 10 minutes for instant).
- Heat the frozen roasted vegetables in a skillet over medium heat or microwave until heated through (about 5 to 7 minutes).
- If making homemade vinaigrette, whisk olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl and set aside.
- In a large bowl, toss the warm quinoa with the heated vegetables, crumbled feta cheese, and vinaigrette until well combined.
- Serve warm, at room temperature, or chilled.
Notes
Store in an airtight container for up to 4 days. Customize with your choice of veggies and proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Find it online: https://us.recipesfood.org/easy-quinoa-salad-roasted-vegetables/
