Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad

Recipe of the Month – Roasted Vegetable Quinoa Salad


  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 small sweet potato, peeled and diced
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 small zucchini, diced
  • 1 small red onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups baby spinach or arugula
  • ½ cup crumbled feta cheese (optional)
  • Balsamic glaze for drizzling (optional)


  1. Preheat your oven to 400°F (200°C).
  2. Rinse the quinoa under cold water using a fine mesh sieve.
  3. In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  4. While the quinoa is cooking, prepare the vegetables. Place the diced sweet potato, bell peppers, zucchini, and red onion on a large baking sheet. Drizzle with olive oil, sprinkle with dried thyme, salt, and pepper. Toss to coat evenly.
  5. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly browned, stirring halfway through.
  6. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and baby spinach or arugula. Toss gently to combine.
  7. If using, sprinkle the crumbled feta cheese over the salad.
  8. Drizzle with balsamic glaze for extra flavour, if desired.
  9. Serve warm or at room temperature as a delicious and nutritious main dish or side dish.
  10. Enjoy your roasted vegetable quinoa salad! It’s packed with flavour, vitamins, and fibre. Feel free to customize the recipe by adding your favourite herbs, spices, or additional vegetables.

Enjoy x

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