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Quinoa and Roasted Vegetable Salad

  • Author: Meagan


I didn’t get this particular recipe from anywhere, but I’m sure the idea was borrowed from several sources – I just can’t remember.  I wanted to get it down so that I remembered what I did, and what we liked – it goes with everything, is extremely adaptable and is tasty hot, cold or at room temperature and with couscous, barley or wild rice.  Versions of this are here and here.



Quinoa and Roasted Vegetable Salad

1 c. uncooked quinoa, cooked according to directions and cooled slightly

Enough vegetables, cut into bite-sized pieces to fill a large cookie sheet.  I used;

1 large red onion

2 smallish zucchini

1 red pepper

1 yellow pepper


Toss the cut up vegetables in a bit of olive oil and spread out on a parchment covered cookie sheet.  Sprinkle with salt and pepper and bake at 400 for about 20 minutes, taking them out to stir them about halfway through baking.

Put the quinoa in a large bowl, scrape all of the vegetables on top and sprinkle on equal parts olive oil and lemon juice until you feel you have enough ‘dressing’.  I usually don’t need any more salt and pepper because of how I seasoned the vegetables.

I prefer this at room temperature, but as I mentioned, almost anything goes.

  • Category: Quinoa, Salad, Zucchini


From Meagan's Kitchen

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