Salads > Salads for Special Diets > Vegetarian Salads (as main course) > Large Vegetarian Salads with Roasted Vegetables

Roasted Vegetable and Quinoa Salad with Lemon-Herb Dressing

A hearty and flavorful vegetarian salad featuring roasted vegetables, fluffy quinoa, and a vibrant lemon-herb dressing. Perfect as a main course for lunch or dinner.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 1 cup Quinoa
  • 1 head Broccoli florets
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 1/2 Red onion
  • 1 Zucchini
  • 1 pint Cherry tomatoes
  • 4 tablespoons Olive oil
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 cup Fresh parsley
  • 1/4 cup Fresh basil
  • 2 tablespoons Lemon juice
  • 2 cloves Garlic
  • 1/4 cup Feta cheese

Prepare the Quinoa

Rinse the quinoa in a fine-mesh sieve. Combine the quinoa and 2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.

Roast the Vegetables

Preheat oven to 400°F (200°C). Chop all the vegetables into bite-sized pieces. In a large bowl, toss the broccoli, bell peppers, red onion, zucchini, and cherry tomatoes with 2 tablespoons of olive oil, balsamic vinegar, oregano, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

Prepare the Lemon-Herb Dressing

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, chopped parsley, and chopped basil. 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 combine. Top with crumbled feta cheese (optional). Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product

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

Other Considerations for Nutrition

This salad is naturally gluten-free. For a vegan option, omit the feta cheese. The nutritional information is an estimate and will vary based on specific ingredients used.

← Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing Sesame Ginger Tofu Salad →

FAQ

  • Can I use different vegetables?

    Yes, feel free to substitute your favorite vegetables. Root vegetables like carrots and sweet potatoes would also work well. Adjust roasting time accordingly.
  • Can I make this salad ahead of time?

    Yes, this salad can be made ahead of time. Store the roasted vegetables and dressing separately, then combine just before serving. This will prevent the salad from becoming soggy.
  • How long does the salad keep?

    The salad will keep in the refrigerator for up to 3 days.