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:
1cup quinoa (uncooked)
2cups water or broth
1red bell pepper, chopped
1zucchini, chopped
1small red onion, sliced
1small sweet potato or carrot, diced
2tbsp olive oil
Salt & pepper to taste
1/3cup crumbled feta cheese
2tbsp fresh parsley or basil, chopped
For the Dressing:
2tbsp olive oil
1tbsp lemon juice or red wine vinegar
1tsp Dijon mustard
1tsp honey or maple syrup
Sea salt & black pepper
Instructions
1
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.
2
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.
3
Prepare the dressing: In a small bowl, whisk olive oil, lemon juice, mustard, honey, salt, and pepper until emulsified.
4
Assemble the salad: In a large bowl, combine cooked quinoa, roasted vegetables, and feta. Drizzle with dressing and toss to coat.
5
Garnish & serve: Sprinkle with fresh herbs. Serve warm, room temp, or chilled.
