Memorial Day Roasted Vegetable Quinoa Salad Recipe

This colorful dish bursts with flavors that dance around your taste buds. Imagine crispy roasted vegetables mingling with fluffy quinoa, creating a symphony of textures and aromas that scream summer! Each bite transports you to a sun-drenched picnic, complete with laughter and the sound of sizzling grills in the background—ah, the essence of Memorial Day!

As I recall my first attempt at this recipe, I can still hear my friends raving about it while they filled their plates. The vibrant colors and enticing aromas had them lining up for seconds. It’s truly the perfect dish for a sunny day gathering or a cozy night in.

I remember serving this at my last barbecue; everyone went back for more!

Essential Ingredients

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

• Quinoa: A nutrient-rich grain that cooks quickly and provides a hearty base for the salad.
• Zucchini: Choose firm zucchini for roasting; they add a lovely texture and mild flavor.
• Bell Peppers: Use a mix of colors for visual appeal and sweetness; red and yellow are particularly vibrant.
• Red Onion: Adds zing when roasted; opt for medium-sized onions for balanced flavor.
• Cherry Tomatoes: Sweet bursts of flavor that enhance the overall taste; use ripe ones for optimal sweetness.
• Olive Oil: A must-have for roasting veggies; it helps achieve that golden-brown perfection.
• Dried Oregano: This herb adds an earthy depth; use fresh if you have it on hand!
• Lemon Juice: A splash brightens up the flavors; freshly squeezed is always best!
• Feta Cheese (optional): Crumbled feta provides creaminess; leave it out if you want a vegan option.

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

Let’s Make it together

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper so cleanup will be easier later. Grab your favorite mixing bowl because we’re about to start mixing things up!

Prepare the Quinoa: Rinse one cup of quinoa under cold water to remove bitterness. Add it to a pot with two cups of water or vegetable broth. Bring to a boil then reduce heat, cover, and let simmer until fluffy—about 15 minutes.

Roast the Vegetables: Chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. Toss them on one baking sheet with olive oil, oregano, salt, and pepper until everything is well coated.

Bake Away! Place the baking sheet in the preheated oven. Roast those veggies until they are tender and slightly caramelized—around 25-30 minutes should do the trick! Don’t forget to give them a stir halfway through so they roast evenly.

Mingle Flavors: Once both quinoa and roasted veggies are ready, combine them in a large bowl. Drizzle lemon juice over everything while gently folding in crumbled feta cheese if using.

Add Fresh Herbs: Finish off by tossing in any fresh herbs you love—basil or parsley work wonders here! They’ll add freshness that brings all those flavors together beautifully.

Enjoy making this delightful Memorial Day Roasted Vegetable Quinoa Salad! Whether you’re hosting friends or just treating yourself to something special, it’s sure to impress every time!

Perfecting the Cooking Process

Start by preheating your oven and chopping vegetables into uniform sizes. Roast the veggies first, then cook quinoa while they bake. This ensures everything is ready simultaneously and maximizes flavor.

Add Your Touch

Feel free to swap out vegetables based on what you have at home. Adding herbs or spices like cumin or smoked paprika can elevate the flavors. Experiment with different dressings for a unique twist!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the microwave or enjoy cold, as the flavors meld beautifully after a day in the fridge.

I remember making this salad for my neighbor’s barbecue last summer. Everyone loved it, and I was asked for the recipe multiple times! That moment reminded me how food can bring people together.

FAQ

What vegetables work best in Memorial Day roasted vegetable quinoa salad?

Great choices include bell peppers, zucchini, carrots, and red onions. They roast well and add vibrant color.

Can I make this salad ahead of time?

Absolutely! It tastes even better after sitting in the fridge for a few hours, allowing flavors to blend.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free! This makes it an excellent choice for those with gluten sensitivities.

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Memorial Day Roasted Vegetable Quinoa Salad

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Memorial Day Roasted Vegetable Quinoa Salad is a colorful and nutritious dish that combines roasted vegetables with fluffy quinoa, making it the perfect side or main course for summer gatherings.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Side/Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Optional: ½ cup crumbled feta cheese

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Instructions

1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Rinse the quinoa under cold water. Combine with vegetable broth or water in a pot, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
3. Toss zucchini, bell peppers, red onion, and cherry tomatoes on one baking sheet with olive oil, oregano, salt, and pepper.
4. Roast vegetables for 25–30 minutes until tender and caramelized, stirring halfway through.
5. In a large bowl, combine cooked quinoa and roasted vegetables. Drizzle with lemon juice and fold in feta cheese if using.
6. Add fresh herbs like basil or parsley before serving.

Notes

• Feel free to mix in seasonal vegetables or herbs based on your preference.
•  For added flavor, consider incorporating spices such as cumin or smoked paprika.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 3g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 5mg