Salads > Salads for Special Diets > Gluten-Free Salads (as main course) > Naturally Gluten-Free Grain Salads (Quinoa, Rice)

Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing

This vibrant and filling quinoa salad is packed with roasted vegetables and tossed in a bright lemon-herb dressing. It's a perfect gluten-free main course that's both healthy and satisfying. The roasting process brings out the natural sweetness of the vegetables, complementing the nutty flavor of the quinoa.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 1 cup Quinoa
  • 1 cup Broccoli florets
  • 1 medium Red bell pepper
  • 1 medium Yellow bell pepper
  • 1/2 medium Red onion
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 cup Fresh parsley
  • 2 tablespoons Fresh mint
  • 2 tablespoons Lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove Garlic

Prepare the Quinoa

Rinse the quinoa thoroughly under cold water. Combine the quinoa with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside to cool.

Roast the Vegetables

Preheat oven to 400°F (200°C). Chop the broccoli, bell peppers, and red onion into bite-sized pieces. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

Make the Lemon-Herb Dressing

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, minced garlic, fresh parsley, and fresh mint. Season with salt and pepper to taste.

Assemble the Salad

In a large bowl, combine the cooked quinoa, roasted vegetables, and lemon-herb dressing. Toss gently to coat. Serve warm or cold. Garnish with additional fresh herbs, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal, Protein: 5g, Fat: 8g, Carbohydrates: 15g, Fiber: 3g

Other Considerations for Nutrition

This salad is naturally gluten-free and rich in vitamins and minerals. To increase protein content, consider adding grilled chicken or chickpeas. For a lower-fat option, reduce the amount of olive oil.

← Quinoa Salad with Grilled Chicken and Roasted Vegetables Roasted Vegetable and Quinoa Salad with Lemon-Herb Dressing →

FAQ

  • Can I prepare this salad in advance?

    Yes, you can prepare the quinoa and roast the vegetables a day ahead of time. Store them separately in the refrigerator. Combine them with the dressing just before serving.
  • Can I use other vegetables?

    Absolutely! Feel free to substitute or add other vegetables such as zucchini, eggplant, carrots, or sweet potatoes.
  • How long will this salad last in the refrigerator?

    This salad will last for up to 3 days in the refrigerator in an airtight container.