Side Dishes > Make-Ahead Side Dishes > Cold Make-Ahead Sides > Make-Ahead Grain Salad

Make-Ahead Quinoa Salad with Roasted Vegetables and Lemon-Herb Vinaigrette

This vibrant quinoa salad is packed with roasted vegetables, fresh herbs, and a zesty lemon vinaigrette. It's perfect for meal prepping, potlucks, or a light lunch. The salad can be made several days in advance, allowing the flavors to meld together beautifully.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
6
Ingredients
  • 1 cup Quinoa
  • 2 cups Water or Vegetable Broth
  • 1 cup Broccoli florets
  • 1 cup Bell pepper (any color), chopped
  • 1/2 cup Red onion, thinly sliced
  • 1 cup Cherry tomatoes, halved
  • 3 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • 1/4 cup Fresh parsley, chopped
  • 2 tablespoons Fresh mint, chopped
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Cook the Quinoa

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool completely.

Roast the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss the broccoli florets, chopped bell pepper, and sliced red onion with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Let them cool slightly.

Prepare the Vinaigrette

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

Assemble the Salad

In a large bowl, combine the cooked quinoa, roasted vegetables, and halved cherry tomatoes. Pour the lemon-herb vinaigrette over the salad and toss gently to coat. Taste and adjust seasoning as needed.

Chill and Serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This salad can be stored in the refrigerator for up to 3 days. Serve chilled.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150 kcal; Protein: 5g; Fat: 7g; Carbohydrates: 18g; Fiber: 3g (Values are approximate and may vary based on specific ingredients used).

Other Considerations for Nutrition

This salad is naturally gluten-free. To make it vegan, ensure you use vegetable broth. You can adjust the amount of olive oil and salt to your preference.

← Make-Ahead Pesto Chicken Pasta Salad Mediterranean Farro Salad with Feta and Olives →

FAQ

  • Can I use other vegetables?

    Yes, you can substitute or add other vegetables such as zucchini, carrots, or asparagus. Adjust the roasting time accordingly.
  • Can I use a different grain?

    Yes, you can substitute quinoa with other grains such as farro, barley, or couscous. Adjust the cooking time accordingly.
  • How long will the salad last in the refrigerator?

    This salad will last for up to 3 days in the refrigerator. The flavors will actually improve over time.