Quick & Easy Quinoa Salad with Roasted Vegetables

This Quick & Easy Quinoa Salad with Roasted Vegetables is a vibrant, wholesome dish that’s full of color, flavor, and texture. It’s light yet satisfying, packed with protein-rich quinoa, tender roasted vegetables, and tangy feta cheese, all tossed in a refreshing lemon vinaigrette.

Why You’ll Love This Recipe

I love how simple and versatile this quinoa salad is. It comes together in minutes, especially when I use frozen roasted vegetables and quick-cook quinoa. I like that it’s perfect for meal prep, picnics, or a light lunch, and it can be enjoyed warm or chilled. The combination of earthy quinoa, zesty dressing, and creamy feta makes it a dish I come back to again and again.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup instant or quick-cook quinoa (white, red, or tri-color)
2 cups frozen roasted vegetables such as bell peppers, zucchini, and carrots
⅓ cup crumbled feta cheese
¼ cup lemon vinaigrette (store-bought or homemade)
Optional add-ins:
fresh parsley, baby spinach, canned chickpeas, pine nuts

Directions

1. I start by cooking the quinoa according to the package directions. Once cooked, I fluff it with a fork and let it cool slightly.
2. While the quinoa cooks, I heat the frozen roasted vegetables according to the package instructions, or roast fresh ones if I prefer.
3. In a large bowl, I combine the warm quinoa and vegetables.
4. I drizzle the lemon vinaigrette over the top and toss everything together until evenly coated.
5. I stir in the crumbled feta cheese and any optional add-ins I like, such as parsley, spinach, chickpeas, or pine nuts.
6. I taste and adjust the seasoning, adding a bit of salt, pepper, or extra vinaigrette if needed.
7. I serve it immediately while warm, or chill it in the fridge for about 30 minutes for a refreshing cold salad.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and another 10–15 minutes to cook, making it ready in about 25 minutes total.

Variations

I sometimes use roasted sweet potatoes or cherry tomatoes for a different twist. When I want a heartier version, I add grilled chicken or shrimp. For a dairy-free option, I skip the feta or use a vegan alternative. I’ve also tried swapping the lemon vinaigrette for balsamic or tahini dressing for a whole new flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I enjoy it cold or let it sit at room temperature for 10–15 minutes before serving. If I want it warm, I reheat it gently in the microwave for about 30–45 seconds, just enough to take off the chill without wilting the veggies.

FAQs

Can I use regular quinoa instead of quick-cook?

Yes, I cook it according to package instructions—it just takes a few minutes longer.

Can I make this salad ahead of time?

Absolutely. I love making it a day ahead since the flavors blend beautifully as it sits.

Can I use fresh vegetables instead of frozen?

Yes, I roast fresh vegetables at 400°F (200°C) for about 20–25 minutes before adding them to the salad.

What’s the best dressing to use?

I prefer a lemon vinaigrette for a bright, tangy flavor, but any light dressing works well.

Can I make this vegan?

Yes, I simply omit the feta or use a plant-based cheese alternative.

How can I add more protein?

I mix in canned chickpeas, lentils, or grilled chicken for extra protein.

Does this salad taste better warm or cold?

I enjoy it both ways—warm for a cozy meal or chilled for a refreshing lunch.

Can I freeze quinoa salad?

I don’t recommend freezing it, as the vegetables and dressing can lose their texture once thawed.

Can I substitute the quinoa?

Yes, I sometimes use couscous, bulgur, or farro for a different grain base.

How do I keep the quinoa from becoming mushy?

I make sure to cook it just until tender and let it rest uncovered for a few minutes so excess steam can escape.

Conclusion

I love making this Quick & Easy Quinoa Salad with Roasted Vegetables because it’s simple, flavorful, and endlessly customizable. The mix of fluffy quinoa, roasted vegetables, and tangy dressing makes it perfect for any occasion—from light lunches to hearty sides. Whether I enjoy it warm or chilled, it’s always a healthy, satisfying dish that fits right into my busy lifestyle.

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