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- 1 cup quinoa - 2 cups vegetable broth or water - 1 medium red bell pepper, chopped into bite-sized pieces - 1 medium yellow bell pepper, chopped into bite-sized pieces - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1 medium red onion, chopped - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - 1/4 cup feta cheese, crumbled (optional) - Fresh parsley, finely chopped, for garnish - 2 tablespoons balsamic vinegar to drizzle Cooking with fresh, colorful ingredients makes the roasted vegetable quinoa salad burst with flavor. Each vegetable adds its own unique taste, making every bite exciting. Quinoa is a great base for this salad. It is rich in protein and very filling. The vegetable broth or water helps to add flavor to the quinoa as it cooks. I love using red and yellow bell peppers because they add sweetness. Zucchini offers a nice crunch, while cherry tomatoes add a juicy pop. The red onion brings a bit of sharpness to balance the flavors. When it comes to seasonings, extra virgin olive oil is key. It helps to coat the veggies and adds healthy fats. Smoked paprika gives a hint of depth that enhances the roasted taste. Adding feta cheese is optional, but it offers a creamy texture that complements the salad well. Finally, fresh parsley adds a vibrant touch and a burst of freshness. For a complete recipe, check the Full Recipe section. Set your oven to 425°F (220°C). This high heat helps the vegetables roast well. Wash and chop your vegetables. Use one red bell pepper, one yellow bell pepper, one zucchini, and one red onion. Cut them into small, bite-sized pieces. Don’t forget the cherry tomatoes; just halve them. Put all the chopped vegetables in a large bowl. Drizzle two tablespoons of extra virgin olive oil over them. Add one teaspoon of smoked paprika, salt, and freshly cracked pepper to taste. Toss the vegetables gently. Make sure they are all coated well with oil and seasoning. Spread the seasoned vegetables on a baking sheet. Keep them in a single layer for even roasting. Roast them in the oven for about 20 to 25 minutes. Stir the vegetables halfway through. This helps them cook evenly and get that nice caramelized look. While the vegetables roast, let's cook the quinoa. In a medium saucepan, combine one cup of rinsed quinoa with two cups of vegetable broth or water. Bring this to a boil on high heat. Once it boils, lower the heat and cover the pan. Let it simmer for about 15 minutes or until all the liquid is absorbed. After cooking, take the pan off the heat. Let it sit with the lid on for five more minutes. This helps the quinoa steam and become fluffy. Once ready, use a fork to fluff the quinoa gently. Now it’s time to mix everything. In a large bowl, combine the roasted vegetables with the fluffy quinoa. Drizzle two tablespoons of balsamic vinegar over the mixture. Toss gently to mix everything together. This will enhance the flavors and make it delicious. If you want, add some crumbled feta cheese on top for a tasty finish. Finally, sprinkle some finely chopped fresh parsley to make it look pretty. For the complete preparation steps, refer to the Full Recipe. To roast vegetables well, choose fresh ones. Cut them into similar sizes. This helps them cook evenly. Use a high oven temperature, like 425°F (220°C). This helps with caramelization, making the veggies sweet and tasty. Coat them in olive oil and season well. Stir the vegetables halfway through cooking. This ensures they brown nicely on all sides. To cook quinoa, rinse it well before use. This removes any bitter taste. Use a 1:2 ratio of quinoa to liquid. Bring it to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. Once the liquid is gone, let it sit. This helps steam the quinoa. Fluff it gently with a fork afterward. This keeps the grains separate and light. For a beautiful salad, use colorful bowls. Serve the quinoa and veggies in individual portions. Top with fresh parsley for a pop of green. Add a few whole cherry tomatoes for color. A drizzle of balsamic vinegar adds shine and flavor. This salad looks as good as it tastes! For the complete recipe, check out the Full Recipe section. {{image_4}} You can boost the protein in your roasted vegetable quinoa salad easily. Here are some ideas: - Black beans: Add one can of drained and rinsed black beans. They bring a nice texture and flavor. - Chickpeas: Toss in one can of drained chickpeas for a nutty taste and extra protein. - Grilled chicken: Slice cooked chicken and mix it in for a hearty meal. - Tofu: For a plant-based option, add cubed and sautéed tofu. It soaks up flavors well. Switching up your vegetables makes this salad fun and fresh. Here are some swaps based on the season: - Spring: Use asparagus and peas for a vibrant spring flavor. - Summer: Try adding corn and bell peppers for a sweet crunch. - Fall: Substitute with roasted sweet potatoes and Brussels sprouts for warmth. - Winter: Use root vegetables like carrots and parsnips for a hearty touch. The right dressing can take your salad to the next level. Here are some tasty options to try: - Lemon vinaigrette: Mix lemon juice, olive oil, and a pinch of salt for a bright taste. - Tahini dressing: Combine tahini, lemon juice, and a bit of water for a creamy feel. - Honey mustard: Mix honey, mustard, and olive oil for a sweet and tangy kick. - Pesto: Drizzle some basil pesto for a fresh herb flavor that pairs wonderfully. Explore these variations to keep your roasted vegetable quinoa salad exciting and full of flavor. Check the Full Recipe for more details on making this dish! After you make the roasted vegetable quinoa salad, you can keep it in the fridge. It stays fresh for about 3 to 5 days. Make sure to store it in an airtight container. This helps keep the flavors and textures intact. If you notice any changes in color or smell, it's best to toss it out. Freezing this salad can work, but some veggies may change texture. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you're ready to enjoy it, let it thaw in the fridge overnight. This way, it warms up slowly and stays tasty. To reheat the salad, use a microwave or stovetop. If you're using a microwave, heat it in short bursts. Stir it every 30 seconds to ensure even warming. If you prefer the stovetop, add a little water to a pan and heat it over low. Stir often until the salad is warm. You can also enjoy it cold, as the flavors develop over time. If you want to refresh it, add a splash of balsamic vinegar before serving. I recommend using white quinoa for its soft texture. However, red quinoa adds a nice crunch and color. Tri-color quinoa offers visual appeal and a mix of flavors. All types work well. Just rinse them well before cooking to remove bitterness. Yes, you can prepare the quinoa and roasted vegetables in advance. Store them in separate airtight containers in the fridge. Combine them just before serving to keep the texture fresh. This way, you can enjoy a quick meal on busy days. Yes, this salad is gluten-free. Quinoa is a naturally gluten-free grain. Just ensure all other ingredients, like vegetable broth and feta cheese, are also gluten-free. This makes it a safe choice for those with gluten allergies. To enhance the taste, add fresh herbs like basil or cilantro. A squeeze of lemon juice can also brighten flavors. Try using garlic powder or a pinch of cayenne for a kick. Experiment with spices to find your favorite blend! This blog post shared a simple and tasty quinoa salad recipe. We covered the main ingredients, like quinoa and fresh veggies, along with seasonings that boost flavor. I walked you through easy steps to roast vegetables and cook quinoa perfectly. Lastly, I shared storage tips and fun ways to customize your salad. Enjoy this healthy dish as a meal or side. It’s versatile and great for any season. Keep experimenting with flavors to make it your own!

- Roasted Vegetable Quinoa Salad

Savor the deliciousness of this Roasted Vegetable Quinoa Salad that’s bursting with flavors and colors! Packed with healthy ingredients like bell peppers, zucchini, and cherry tomatoes, this dish is easy to make and perfect for any meal. Discover the step-by-step guide to create this vibrant and nutritious salad that’s sure to impress. Click through for the full recipe and enjoy a wholesome bite today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed under cold water

2 cups vegetable broth or water

1 medium red bell pepper, chopped into bite-sized pieces

1 medium yellow bell pepper, chopped into bite-sized pieces

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 medium red onion, chopped

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika for a hint of depth

Salt and freshly cracked pepper to taste

1/4 cup feta cheese, crumbled (optional for a tangy finish)

Fresh parsley, finely chopped, for garnish

2 tablespoons balsamic vinegar to drizzle

Instructions
 

Begin by preheating your oven to 425°F (220°C). This ensures an even roast for your vegetables.

    In a large mixing bowl, combine the chopped red and yellow bell peppers, diced zucchini, halved cherry tomatoes, and chopped red onion. Drizzle the olive oil over the vegetables, and sprinkle with smoked paprika, salt, and freshly cracked pepper. Toss the ingredients together until all the vegetables are well-coated with the oil and seasonings.

      Pour the seasoned vegetables onto a baking sheet, spreading them out in a single layer for even roasting. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and beautifully caramelized. Remember to stir the vegetables halfway through the cooking time to ensure they roast evenly.

        While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa with vegetable broth or water. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for approximately 15 minutes or until all the liquid is absorbed. Once cooked, remove the pan from the heat and let it sit covered for an additional 5 minutes to steam.

          After resting, use a fork to fluff the quinoa, separating the grains gently. Set aside until your roasted vegetables are ready.

            In a large mixing bowl, combine the perfectly roasted vegetables with the fluffy quinoa. Drizzle the balsamic vinegar over the entire mixture and toss gently to ensure everything is well combined to enhance the flavors.

              If you choose, sprinkle crumbled feta cheese on top of the salad for a creamy texture and extra flavor. Finish by garnishing with freshly chopped parsley for a vibrant presentation.

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

                  - Presentation Tips: Serve this colorful salad in individual bowls, and consider adding a few whole cherry tomatoes or sprigs of parsley on top for an attractive garnish that complements the vibrant colors of the dish.