Why You’ll Love This Recipe
This salad is a celebration of wholesome ingredients. Quinoa provides a protein-rich base, while the roasted vegetables add natural sweetness and depth. The feta cheese offers a creamy, tangy contrast that ties everything together. It’s easy to prepare, great for meal prep, and delicious warm or cold. Plus, it’s a flexible recipe you can adapt with seasonal produce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Quinoa, rinsed and cooked
- Red bell pepper, chopped
- Zucchini or courgette, sliced
- Red onion, chopped
- Cherry tomatoes
- Olive oil
- Salt
- Black pepper
- Feta cheese, crumbled
- Fresh parsley or basil
- Optional: lemon juice or balsamic vinegar for dressing
Directions
- Preheat your oven to 400°F (200°C).
- Chop the vegetables and spread them on a baking tray. Drizzle with olive oil, salt, and pepper.
- Roast the vegetables in the oven for 20–25 minutes, or until tender and slightly caramelized.
- While the vegetables roast, cook the quinoa according to package instructions and let it cool slightly.
- In a large mixing bowl, combine the quinoa and roasted vegetables.
- Add crumbled feta and chopped herbs.
- Drizzle with lemon juice or balsamic vinegar if desired, and toss to combine.
- Serve warm or chilled.
Servings and timing
This recipe serves 4 as a side dish or 2 as a main. Preparation and roasting take about 35–40 minutes in total: 10 minutes for prep and 25–30 minutes for roasting and cooking the quinoa.
Variations
- Change the cheese: Swap feta with goat cheese or mozzarella balls.
- Add protein: Include grilled chicken, tofu, or chickpeas for an extra boost.
- Use different veggies: Try roasted sweet potatoes, carrots, mushrooms, or broccoli.
- Make it spicy: Add a pinch of red pepper flakes or a drizzle of chili oil.
- Add nuts or seeds: Toasted almonds, walnuts, or sunflower seeds add crunch.
- Include leafy greens: Stir in spinach or arugula just before serving.
- Try a different grain: Use couscous, bulgur, or farro instead of quinoa.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold or reheated in the microwave for 1–2 minutes. If using fresh herbs or leafy greens, consider adding them fresh before serving to preserve their texture and color. This salad is not suitable for freezing.
FAQs
How long does quinoa salad last in the fridge?
It can be stored in the refrigerator for up to 4 days in an airtight container.
Can I eat this salad warm?
Yes, it’s delicious both warm and cold. Reheat gently if preferred warm.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free and suitable for gluten-free diets.
Can I make this ahead of time?
Yes, this salad is great for meal prep and can be made a day or two in advance.
What vegetables work best for roasting in this salad?
Bell peppers, zucchini, red onions, and cherry tomatoes roast well and complement quinoa and feta perfectly.
Can I use store-bought roasted vegetables?
Yes, pre-roasted or leftover vegetables work well in this salad for convenience.
What dressing goes best with this salad?
A simple drizzle of olive oil and lemon juice or balsamic vinegar enhances the flavors beautifully.
Can I substitute the feta for a dairy-free option?
Yes, use a dairy-free feta-style cheese or omit the cheese for a vegan version.
What kind of quinoa should I use?
Any variety—white, red, black, or tri-color quinoa—works well for this recipe.
Can I freeze quinoa salad?
It’s not recommended to freeze this salad as the vegetables and feta may lose texture when thawed.
Conclusion
Healthy Quinoa Salad with Feta and Roasted Veg is a flavorful, nourishing dish that’s as versatile as it is delicious. Whether you serve it as a light lunch, hearty side, or prep it for the week, this salad will keep you full and energized with every bite.
PrintHealthy Quinoa Salad With Feta & Roasted Veg
A colorful and nutrient-packed quinoa salad featuring roasted vegetables and creamy feta, perfect as a hearty side or light main dish. Great warm or cold, and ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4 as a side, 2 as a main
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 cup quinoa, rinsed and cooked
- 1 red bell pepper, chopped
- 1 zucchini or courgette, sliced
- 1 red onion, chopped
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley or basil, chopped
- Optional: 1 tablespoon lemon juice or balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the red bell pepper, zucchini, red onion, and cherry tomatoes. Spread them on a baking tray and drizzle with olive oil. Season with salt and pepper.
- Roast the vegetables for 20–25 minutes, or until tender and slightly caramelized.
- Meanwhile, cook the quinoa according to package instructions. Let it cool slightly after cooking.
- In a large mixing bowl, combine the cooked quinoa and roasted vegetables.
- Add crumbled feta and chopped herbs.
- Drizzle with lemon juice or balsamic vinegar, if using, and toss everything to combine.
- Serve warm or chilled as desired.
Notes
- Use any variety of quinoa—white, red, black, or tri-color.
- Add grilled chicken, tofu, or chickpeas to increase protein content.
- Try roasted sweet potatoes, carrots, or mushrooms for variety.
- Stir in leafy greens like arugula or spinach for extra nutrients.
- For crunch, add toasted nuts or seeds before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
