Memorial Day Roasted Vegetable Quinoa Salad
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side/Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- 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.
- Toss zucchini, bell peppers, red onion, and cherry tomatoes on one baking sheet with olive oil, oregano, salt, and pepper.
- Roast vegetables for 25–30 minutes until tender and caramelized, stirring halfway through.
- In a large bowl, combine cooked quinoa and roasted vegetables. Drizzle with lemon juice and fold in feta cheese if using.
- 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