Quinoa & Roasted Veggie Salad with Feta
This warm or chilled salad features fluffy quinoa tossed with roasted seasonal vegetables, tangy crumbled feta, and a zesty vinaigrette. It’s a vibrant dish that feels indulgent yet is deeply nourishing — perfect as a main or side.
Ingredients
For the Salad:
- 1 cup quinoa uncooked
- 2 cups water or broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 small red onion, sliced
- 1 small sweet potato or carrot, diced
- 2 tbsp olive oil
- Salt & pepper to taste
- 1/3 cup crumbled feta cheese
- 2 tbsp fresh parsley or basil, chopped
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice or red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Sea salt & black pepper
Instructions
- Cook the quinoa: Rinse quinoa thoroughly. In a medium pot, combine with water or broth. Bring to a boil, cover, reduce to low, and simmer 15 minutes or until fluffy. Set aside to cool slightly.
- Roast the vegetables: Preheat oven to 400°F. Toss chopped veggies with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly browned.
- Prepare the dressing: In a small bowl, whisk olive oil, lemon juice, mustard, honey, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine cooked quinoa, roasted vegetables, and feta. Drizzle with dressing and toss to coat.
- Garnish & serve: Sprinkle with fresh herbs. Serve warm, room temp, or chilled.