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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 medium zucchini, diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 red onion, diced - 1 cup cherry tomatoes, halved - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 teaspoon smoked paprika - 1/4 cup fresh parsley, chopped - 1/4 cup feta cheese, crumbled - 2 tablespoons balsamic vinegar In this recipe, the base is quinoa, which is packed with protein. It cooks well and has a nice, fluffy texture. The veggies bring color and nutrients. You can use many different types of veggies. I love zucchini, bell peppers, red onion, and cherry tomatoes. They roast beautifully and add great flavor. For seasoning, I use olive oil, garlic powder, smoked paprika, salt, and pepper. These give the dish a warm, smoky taste. Fresh parsley adds a burst of color and freshness at the end. If you want to elevate your salad, try adding feta cheese. It offers a salty, creamy contrast. A drizzle of balsamic vinegar adds tang and brightness. You can find the full recipe above to guide you through the steps. First, preheat your oven to 400°F (200°C). This step is key for perfect roasting. Next, chop the vegetables. You need zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes. Use a large bowl to mix them well. Pour olive oil over the veggies. Add garlic powder, salt, pepper, and smoked paprika. Toss until every piece is coated. This seasoning brings out the best flavors. Now, take a large baking sheet and spread the veggies in a single layer. This helps them cook evenly. Place the sheet in the oven. Roast for 20 to 25 minutes. Stir the vegetables halfway through for even cooking. You want them tender and slightly caramelized. The smell in your kitchen will be amazing! While the vegetables roast, it’s time for the quinoa. In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Once it boils, add 1 cup of rinsed quinoa. Lower the heat, cover the pan, and let it simmer for about 15 minutes. The quinoa will absorb all the liquid. After that, let it sit for 5 more minutes. Fluff it with a fork to get a light texture. Now, combine the roasted vegetables with the cooked quinoa in a large bowl. Add balsamic vinegar and chopped parsley for extra flavor. If you like, sprinkle feta cheese on top. For the full recipe, check out the complete guide. Enjoy your fresh and flavorful meal! To roast vegetables well, set your oven to 400°F (200°C). This temperature helps the veggies caramelize. Roast them for 20 to 25 minutes. Stir them halfway through to ensure even cooking. To avoid soggy vegetables, spread them in a single layer. This way, each piece gets enough heat and air. Rinse quinoa under cold water before cooking. This step removes the natural coating called saponin, which can taste bitter. To achieve fluffy quinoa, use the right water ratio. The best ratio is 2 cups of liquid for 1 cup of quinoa. Bring it to a boil, then cover and simmer on low for about 15 minutes. Feta cheese adds a nice touch to your salad. Crumble it over the top before serving. Fresh herbs like parsley brighten up the dish, too. For a great look, serve the salad in a large bowl. Add extra parsley and feta on top for color. This makes your meal more inviting and delicious. Check out the Full Recipe for more details! {{image_2}} You can customize your roasted vegetable quinoa salad in many ways. First, think about the vegetables. Here are some great options to swap in: - Carrots, diced - Broccoli florets - Sweet potatoes, cubed - Cauliflower, chopped Feel free to mix and match! You can also switch up the grains. Quinoa is great, but farro and couscous work well too. They each bring a unique taste and texture to the salad. Dressings can change the whole vibe of your salad. You have many choices to explore: - Lemon vinaigrette for a bright taste - Creamy tahini dressing for richness - Simple olive oil and vinegar for ease Adding protein can make your meal heartier. Here are some tasty options: - Chickpeas for a plant-based protein - Grilled chicken for a meaty addition - Tofu for a vegetarian boost Seasonal vegetables can keep your salad fresh and exciting. Here’s a quick guide: - Spring: Asparagus and snap peas add a crisp touch. - Summer: Zucchini and corn shine when in season. - Fall: Roasted butternut squash brings warmth and sweetness. - Winter: Brussels sprouts and root vegetables add a hearty feel. Each season offers unique flavors that elevate your dish. You can find the full recipe for the roasted vegetable quinoa salad [here](#). To store your roasted vegetable quinoa salad, place it in an airtight container. This keeps moisture in and prevents it from drying out. Make sure to cool the salad before sealing the container. When stored this way, the salad lasts up to four days in the fridge. Always check for freshness before eating. You can enjoy this salad cold, which keeps the flavors bright. If you prefer it warm, gently reheat it on the stove over low heat. Avoid using the microwave, as it can make the vegetables soggy. If you choose to reheat, add fresh toppings afterward to maintain their crunch. For busy days, meal prep comes in handy. You can make the salad ahead of time and store it in the fridge. Just mix the quinoa and roasted veggies, and add the dressing right before serving. If you want to freeze it, store the quinoa and veggies separately. This way, both will keep well in the freezer for up to three months. You can enjoy this fresh and flavorful meal anytime you want! For the full recipe, check out the main article. To make this salad vegan, you can replace feta cheese. Use a dairy-free cheese or omit it. For broth, swap vegetable broth with water. This keeps the salad tasty and vegan-friendly. Yes, you can add cooked proteins. Grilled chicken, shrimp, or tofu work well. For plant-based options, try chickpeas or black beans. They boost nutrition and keep the salad filling. If you can't eat quinoa, you can use other grains. Brown rice or farro are good choices. Just adjust cooking times as needed. Both grains add texture and flavor to the salad. Quinoa is done when it’s fluffy and the little tails appear. If it’s still crunchy, cook it a bit longer. If it's mushy, reduce the water next time. Perfectly cooked quinoa enhances your salad's texture. For the full recipe, check out the details above. This recipe for Roasted Vegetable Quinoa Salad offers lots of flavors and options. You learned how to prepare, roast, and cook the quinoa perfectly. We also covered ways to customize your salad with different veggies and proteins. Remember, this dish is flexible. You can make it your own while enjoying healthy ingredients. Keep these tips handy for quick meals. Now, grab your veggies and quinoa, and let’s get cooking!

Roasted Vegetable Quinoa Salad

Discover the deliciousness of Roasted Vegetable Quinoa Salad! This vibrant dish combines fluffy quinoa with perfectly roasted vegetables like zucchini, bell peppers, and cherry tomatoes, all tossed in a tangy balsamic dressing. It's a healthy, colorful meal perfect for any occasion. Ready in just 45 minutes, this salad will impress your family and friends.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, diced

1 cup cherry tomatoes, halved

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1 teaspoon smoked paprika

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons balsamic vinegar

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes.

      Drizzle olive oil over the vegetables, sprinkling garlic powder, salt, pepper, and smoked paprika. Toss until the veggies are well coated.

        Spread the seasoned vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

          While the vegetables are roasting, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and appears fluffy.

            Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff it with a fork.

              In a large serving bowl, combine the roasted vegetables and cooked quinoa. Drizzle with balsamic vinegar and add chopped parsley. If desired, sprinkle with feta cheese for added flavor.

                Toss everything together gently to combine all ingredients and flavors.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                    - Presentation Tips: Serve the salad in a large bowl and sprinkle extra parsley and feta cheese on top for a vibrantly colored presentation.