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Herbed Quinoa Salad with Roasted Vegetables

Herbed Quinoa Salad with Roasted Vegetables

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 red bell pepper chopped
  • 1 zucchini sliced
  • 1 red onion wedges
  • 1 cup cherry tomatoes
  • 3 tbsp extra virgin olive oil divided
  • 1 tsp dried oregano
  • Juice of 1 lemon
  • 1/2 cup fresh parsley chopped
  • Salt & pepper to taste

Method
 

  1. Boil quinoa in broth, then simmer for 15 mins. Fluff and set aside.
  2. Toss veggies with 1 tbsp oil, salt, and oregano. Roast at 400°F for 20-25 mins.
  3. Whisk remaining oil, lemon juice, and parsley.
  4. Combine quinoa, veggies, and dressing. Serve warm or cold.

Notes

  • The 1:2 Ratio: For perfectly fluffy, non-mushy quinoa, stick to 1 part dry quinoa to 2 parts liquid. If using a rice cooker, use the "white rice" setting.
     
  • Vegetable Uniformity: Cut your bell peppers and zucchini into equal 1-inch pieces. This ensures they caramelize at the same rate without the zucchini turning to mush before the peppers soften.
  • The "Warm Toss" Technique: Toss the quinoa with the dressing while the grains are still slightly warm. Quinoa is porous; it absorbs the lemon juice and garlic much better when warm than when stone-cold.
  • Herb Freshness: Always add fresh parsley and mint last. If added to hot-off-the-stove vegetables, they will turn brown and lose their bright, peppery flavor.
  • The Salt Factor: Quinoa is naturally bland. Ensure you salt the cooking water and the vegetables before roasting to build layers of flavor rather than just salting the surface at the end.
  • Acid Balance: If the salad tastes "flat," add an extra teaspoon of lemon juice or a splash of red wine vinegar. The acidity is what makes the Mediterranean flavors "pop."