Vegan Quinoa and Roasted Vegetable Salad

Welcome to our blog post where we will introduce you to a delicious and nutritious recipe: Vegan Quinoa and Roasted Vegetable Salad. This recipe is not only packed with flavor but also provides a wide range of health benefits. Whether you are a vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this salad is a perfect choice.


For the Salad:

1 cup quinoa, rinsed
2 cups water or vegetable broth
2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion), chopped
1 tablespoon olive oil
Salt and pepper to taste
2 cups mixed greens (such as spinach or arugula)
1/4 cup chopped fresh herbs (such as parsley, basil, or mint)

For the Dressing:

3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

Preheat your oven to 400°F (200°C).

Toss the chopped mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Set aside to cool slightly.

In a medium pot, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and let it cool.

In a large bowl, combine the cooked quinoa, roasted vegetables, mixed greens, and chopped fresh herbs.

In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. This will be your dressing.

Drizzle the dressing over the salad and toss everything together to combine.

Taste and adjust seasoning if needed.

Serve the vegan quinoa and roasted vegetable salad as a light and nutritious meal or a satisfying side dish.

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