This Quinoa and Roasted Vegetable Salad with Lemon Vinaigrette is a vibrant and nutritious dish that combines the nutty flavor of quinoa with the colorful freshness of seasonal vegetables. Roasting the vegetables enhances their natural sweetness, creating a delicious contrast with the tangy lemon vinaigrette. This salad is perfect as a main dish or a hearty side, balancing wholesome grains with the deliciously roasted medley and a zesty dressing that enlivens the palate.
Salad
Quinoa & Roasted Vegetable Salad & Lemon Vinaigrette
This Quinoa and Roasted Vegetable Salad with Lemon Vinaigrette is a vibrant and nutritious dish that combines the nutty flavor of quinoa with the colorful freshness of seasonal vegetables.
About this recipe
Method
20 min prep · 30 min cook
Preheat the oven to 400°F (200°C).
Rinse quinoa under cold water. In a pot, bring quinoa and water to a boil. Reduce heat, cover, and let simmer for 15 minutes.
Toss bell pepper, zucchini, cherry tomatoes, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
In a bowl, whisk together lemon juice, garlic, Dijon mustard, and a pinch of salt. Slowly drizzle in olive oil while whisking. Set aside.
Once quinoa is cooked, fluff with a fork.
Garnish with fresh parsley and serve warm or at room temperature.
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