Memorial Day Roasted Vegetable Quinoa Salad

The tantalizing aroma of roasted vegetables mingling with the nutty quinoa will transport you to a sun-drenched picnic on a perfect summer day. This Memorial Day Roasted Vegetable Quinoa Salad is not just a dish; it’s an experience that bursts with flavors and textures.

Imagine biting into tender zucchini and sweet bell peppers while your taste buds dance with joy at the addition of zesty lemon dressing. It’s the kind of meal that makes you want to gather friends, share stories, and savor every mouthful under the blue sky.

Every time I whip up this salad, my family erupts into spontaneous applause as if I’ve just won a cooking competition. Who knew roasted veggies could elicit such enthusiasm?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Choose organic quinoa for the best texture and flavor; rinse it well to remove bitterness.
• Zucchini: Select firm zucchini that feels heavy for its size; they add a lovely tender crunch.
• Bell Peppers: Any color works well; pick vibrant ones for extra visual appeal and sweetness.
• Red Onion: The sharpness mellows beautifully when roasted; slice it thinly for even cooking.
• Cherry Tomatoes: Use ripe cherry tomatoes; they burst with sweetness when roasted.
• Olive Oil: Extra virgin olive oil enhances flavor; drizzle generously over vegetables before roasting.
• Lemon Juice: Freshly squeezed lemon juice brightens the salad; it’s essential for a zesty kick.
• Fresh Herbs (Basil or Parsley): Choose fresh herbs for garnish; they elevate both flavor and presentation.
• Salt and Pepper: Don’t forget these basics! They’re key in bringing out the flavors of your ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 425°F (220°C). This high temperature ensures perfectly caramelized veggies that taste incredible.

Prepare the Vegetables: While your oven warms up, chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. Aim for uniformity so everything cooks evenly.

Toss with Olive Oil and Seasonings: In a large bowl, mix the chopped veggies with olive oil, salt, pepper, and a squeeze of lemon juice. Toss until vegetables are well coated and glistening.

Roast Until Tender: Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 20-25 minutes until they are golden brown and tender.

Cook the Quinoa: As your veggies roast away in deliciousness, rinse 1 cup of quinoa under cold water. Combine it with 2 cups of water in a saucepan over medium heat. Bring to a boil before reducing to a simmer; cover for 15 minutes until fluffy.

Combine Everything Together: Once the veggies are out of the oven and cooled slightly, combine them in a large bowl with cooked quinoa. Drizzle more lemon juice over everything before gently mixing in fresh herbs.

Now you have an irresistibly colorful Memorial Day Roasted Vegetable Quinoa Salad ready to impress your guests!

This delightful salad is perfect as a side dish or even as a light main course during those warm sunny days. Serve it chilled or at room temperature—it’s sure to be a hit at any gathering!

Perfecting the Cooking Process

Begin by preheating your oven to 425°F (220°C). Chop your vegetables and toss them in olive oil while you rinse the quinoa. Roast the veggies for 25-30 minutes while cooking the quinoa according to package instructions.

Add Your Touch

Feel free to swap out veggies based on your preference or what’s in your fridge. Add some feta cheese or nuts for crunch, or sprinkle fresh herbs like basil or parsley for extra flavor.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply microwave until warmed through or enjoy it cold as a refreshing salad.

After I made this salad for a potluck, everyone asked for the recipe! Their surprised faces when they learned it was healthy were priceless—who knew quinoa could be so popular?

FAQ

Can I use frozen vegetables in this salad?

Yes, but fresh vegetables yield a better texture and flavor. If using frozen, adjust roasting time accordingly.

Is quinoa gluten-free?

Absolutely! Quinoa is naturally gluten-free, making it perfect for those with gluten sensitivities.

How long will leftovers last?

Leftovers can be stored in the refrigerator for up to three days without losing quality.

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Memorial Day Roasted Vegetable Quinoa Salad

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Brighten your summer gatherings with this vibrant Memorial Day Roasted Vegetable Quinoa Salad, a delightful combination of roasted veggies and quinoa, perfect for any celebration.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves approximately 4
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 1 cup organic quinoa
• 1 medium zucchini, chopped
• 2 bell peppers (any color), chopped
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• ¼ cup fresh basil or parsley, chopped
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Chop the zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, salt, pepper, and lemon juice until well coated.
4. Spread the seasoned vegetables on a parchment-lined baking sheet and roast for 20-25 minutes until golden brown and tender.
5. Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 2 cups of water. Bring to a boil; then reduce heat and simmer covered for about 15 minutes until fluffy.
6. Once the roasted veggies have cooled slightly, combine them in a large bowl with cooked quinoa. Drizzle with additional lemon juice and gently mix in fresh herbs.

Notes

• Feel free to swap vegetables based on preference or availability.
• For added crunch or flavor, consider tossing in some feta cheese or nuts.

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 300
• Sugar: 5g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg