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To make a delicious roasted vegetable quinoa salad, you will need the following ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 red bell pepper, diced into bite-sized pieces - 1 yellow zucchini, cut into small cubes - 1 cup cherry tomatoes, halved - 1 red onion, chopped into small pieces - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - 1/4 cup fresh parsley, finely chopped - 1/4 cup feta cheese, crumbled (optional) These ingredients blend well and provide a burst of fresh flavors. The quinoa serves as a great base. It is high in protein and gluten-free. The roasted vegetables add color and nutrients. You can adjust the vegetables based on what you have. Once you gather these items, you can move on to making your delightful salad. Check out the Full Recipe for detailed steps! Set your oven to 425°F (220°C). This high heat helps to roast the vegetables perfectly. In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth or water. Bring this to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will be fluffy when ready. Remove it from heat and set it aside. On a large baking sheet, spread out the diced red bell pepper, cubed zucchini, halved cherry tomatoes, and chopped red onion. Drizzle 2 tablespoons of extra virgin olive oil over the veggies. Sprinkle with 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, salt, and pepper. Toss everything well so the veggies are fully coated. Spread them out in a single layer for even roasting. Place the baking sheet in the preheated oven. Roast the vegetables for 20-25 minutes. They should be tender and slightly caramelized. Stir the vegetables halfway through to ensure they brown evenly. In a large bowl, mix the cooked quinoa with your roasted vegetables. Gently fold them together. Be careful not to mash the quinoa. You want everything to stay fluffy. Add 1/4 cup of finely chopped fresh parsley to the salad. If you like, sprinkle 1/4 cup of crumbled feta cheese on top. This adds a creamy, tangy flavor that makes the dish pop. You can enjoy this salad warm or at room temperature. It’s perfect as a main dish or a side. To get fluffy quinoa, rinse it well first. This removes the bitter coating. Use two parts liquid for every cup of quinoa. Bring it to a boil, then lower the heat. Cover and let it simmer. In about 15 minutes, it will soak up all the liquid. Fluff it with a fork to make it light and airy. Roasting veggies brings out their natural sweetness. Cut them into even sizes for even cooking. Spread them out on the baking sheet, so they don't crowd each other. This helps them caramelize nicely. Toss them in olive oil, salt, and spices. Stir halfway through roasting for a perfect golden color. Aim for about 20 to 25 minutes at 425°F (220°C) to achieve that delicious flavor. A simple lemon vinaigrette pairs well with this salad. Mix fresh lemon juice, olive oil, salt, and pepper. You can also try a balsamic glaze for a sweet touch. If you want something creamy, use a yogurt dressing. Each option adds a unique twist to your salad. {{image_4}} You can mix in many other vegetables to make your salad unique. Think of adding: - Carrots, sliced thinly - Broccoli florets, chopped small - Bell peppers in different colors - Sweet potatoes, diced - Spinach, added fresh after roasting Each vegetable brings its own flavor and color. Try roasting them with the same spices to keep the taste balanced. To make your salad more filling, you can add proteins. Options include: - Chickpeas, canned or cooked - Grilled chicken, cut into small pieces - Tofu, diced and sautéed - Black beans, rinsed and drained - Hard-boiled eggs, chopped These add-ons boost nutrients and make your meal heartier. You can mix them in before serving. This salad can fit many diets. Here are some easy swaps: - For gluten-free, use quinoa or other gluten-free grains. - To keep it vegan, skip feta cheese and add avocado for creaminess. - If you want low-carb, replace quinoa with cauliflower rice. These changes make it easy to enjoy this salad, no matter your diet. You can customize it to match your needs. To store your Roasted Vegetable Quinoa Salad, place it in an airtight container. This helps keep it fresh. It’s best to cool the salad to room temperature before sealing. Store it in the fridge for up to three days. If you notice any moisture, use a paper towel to absorb it. This keeps the salad crisp. You can freeze this salad, but the texture may change. To freeze, first, let it cool completely. Transfer the salad to a freezer-safe bag or container. Remove as much air as possible before sealing. It will last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. For best results, reheat gently in a skillet or microwave. Enjoy your salad within three days for the best taste and texture. After that, the veggies may lose their crunch. If frozen, it’s best to eat it within a month for maximum flavor. Always check for any signs of spoilage before eating. Freshness makes a big difference in flavor. Yes, you can use other grains. Brown rice is a great choice. It has a nutty flavor and chewy texture. You can also try farro or barley. Both have a hearty feel. Cook each grain according to package instructions. This way, they will be just right for your salad. The salad stays fresh for about three to five days. Be sure to store it in an airtight container. This helps keep it from drying out. If you add feta cheese, it may last a bit less. Always check for any off smells or changes in texture before eating. This salad pairs well with grilled chicken or fish. You can also serve it with a slice of crusty bread. For a lighter meal, try it with a bowl of soup. It’s very versatile and can be a main dish or a side. To make Roasted Vegetable Quinoa Salad, start by preheating your oven. Prepare the quinoa and then roast the vegetables. Combine them and add fresh parsley. Optionally, sprinkle feta cheese on top. This simple process gives you a tasty and colorful salad. For detailed instructions, refer to the full recipe. You learned how to make a Roasted Vegetable Quinoa Salad from scratch. We covered the key ingredients, step-by-step instructions, and valuable tips. Adding other vegetables or proteins can make it your own. Remember to store leftovers properly to keep them fresh. This salad is healthy, tasty, and easy to enjoy at any meal. I hope you feel inspired to try it! It's a great dish for everyone.

- Roasted Vegetable Quinoa Salad

Discover the vibrant flavors of Roasted Vegetable Quinoa Salad! This wholesome recipe combines fluffy quinoa with perfectly roasted veggies like bell peppers, zucchini, and cherry tomatoes, all tossed together with a splash of olive oil and fresh parsley. It's a delightful dish that's nutritious, tasty, and perfect for any occasion. Click to explore this easy recipe and elevate your salad game today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 red bell pepper, diced into bite-sized pieces

1 yellow zucchini, cut into small cubes

1 cup cherry tomatoes, halved

1 red onion, chopped into small pieces

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and freshly cracked pepper to taste

1/4 cup fresh parsley, finely chopped

1/4 cup feta cheese, crumbled (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables.

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Bring the mixture to a rapid boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is light and fluffy, and all liquid has been absorbed. Remove from heat and set aside.

      Roast the Vegetables: On a large baking sheet, place the chopped red bell pepper, diced zucchini, halved cherry tomatoes, and chopped red onion. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated. Spread them out in a single layer for even roasting.

        Bake the Vegetables: Transfer the baking sheet to the preheated oven. Roast the vegetables for 20-25 minutes, or until they are tender and have developed a slight caramelization. Stir the veggies halfway through cooking to promote even browning.

          Combine the Salad: In a large mixing bowl, combine the cooked quinoa with the beautifully roasted vegetables. Gently fold the ingredients together until evenly mixed — be careful not to mash the quinoa!

            Garnish the Salad: Incorporate the finely chopped fresh parsley into the quinoa and vegetable mixture. If using, sprinkle the crumbled feta cheese on top for a creamy, tangy flavor that complements the dish.

              Serve: This salad can be enjoyed warm or at room temperature for a delightful, refreshing experience. Serve it as is or as a side dish to your favorite protein.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4

                  Optional Presentation Tips: For an elevated presentation, serve the salad in a large, shallow bowl and garnish with additional parsley and a few tomato halves on top, drizzling a little extra olive oil for visual appeal.