Why You’ll Love This Quinoa and Roasted Vegetable Salad
- It’s a true texture party. You get the fluffy quinoa, the tender-crisp roasted veggies, the creamy feta, and the crunch of toasted seeds all in one bite. It’s never, ever boring.
- The make-ahead dream. This salad actually gets better as it sits, making it the ultimate lunchbox hero or stress-free dinner option. The flavors have time to mingle and become best friends.
- Endlessly customizable. Not a fan of bell peppers? Swap them for broccoli. No feta? Go for chickpeas. This recipe is a fantastic template for using whatever veggies you have lurking in the fridge.
- It feels nourishing and wholesome. Between the plant-based protein from the quinoa and the vitamins from all those colorful vegetables, each bowl leaves you feeling energized and satisfied, not weighed down.
Ingredients & Tools
- 1 cup quinoa, rinsed well
- 2 cups vegetable broth or water
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 small red onion, cut into wedges
- 200 g cherry tomatoes
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
- ½ tsp garlic powder
- 100 g feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tbsp pumpkin seeds
- For the Dressing:
- 3 tbsp tahini
- Juice of 1 large lemon
- 2 tbsp warm water
- 1 small garlic clove, minced
- Salt and black pepper to taste
Tools: Large baking sheet, medium saucepan with lid, small bowl for dressing, large mixing bowl.
A quick note on the ingredients—don’t skip rinsing the quinoa! It removes a natural coating called saponin that can make it taste bitter. And using vegetable broth instead of water to cook the quinoa adds a lovely savory depth right from the start.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chop your veggies uniformly. This isn’t just for looks—cutting them into similar-sized pieces ensures they all roast at the same rate. Nobody wants burnt zucchini next to a raw onion!
- Don’t crowd the pan. If your baking sheet is looking a little packed, use two. Overcrowding steams the vegetables instead of roasting them, and we’re after that delicious caramelization.
- Get to know your tahini. Tahini can vary in consistency. If yours is super thick and pasty, you might need an extra tablespoon of warm water to get the dressing to a lovely, drizzly consistency.
- Feta is your friend. If you’re making this salad ahead, hold off on adding the feta until just before serving. This keeps it from dissolving into the salad and maintains its distinct creamy texture.
How to Make Quinoa and Roasted Vegetable Salad
Step 1: Roast the Vegetables. Preheat your oven to 200°C (400°F). Chop the bell peppers, zucchini, and red onion into bite-sized chunks. Place them on a large baking sheet with the whole cherry tomatoes. Drizzle with 2 tablespoons of the olive oil and sprinkle with the dried oregano, garlic powder, and a good pinch of salt and pepper. Toss everything with your hands until the vegetables are evenly coated. Spread them out in a single layer. Roast for 25-30 minutes, or until the vegetables are tender and have those beautiful browned edges. You’ll notice the tomatoes will have burst, creating little pockets of juicy flavor.
Step 2: Cook the Quinoa. While the veggies are roasting, rinse the quinoa thoroughly in a fine-mesh strainer under cold water. This step is crucial for removing bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” (the germ) have spiraled out. Remove from the heat and let it sit, covered, for 5-10 minutes. Then, fluff it gently with a fork—this is the secret to light, fluffy quinoa.
Step 3: Make the Lemon-Tahini Dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. It might look a bit thick and seize up at first—don’t panic! Slowly whisk in the warm water, one tablespoon at a time, until you have a smooth, pourable dressing. Taste it and adjust the seasoning, adding more lemon juice for zing or salt as needed. The dressing should be tangy and creamy, a perfect contrast to the sweet roasted veggies.
Step 4: Toast the Pumpkin Seeds. Place a small, dry frying pan over medium heat. Add the pumpkin seeds and toast them for 2-3 minutes, shaking the pan frequently, until they are fragrant and start to make a slight popping sound. Be careful—they can burn quickly! Transfer them to a plate to cool. This little step adds a wonderful nutty crunch.
Step 5: Assemble the Salad. In a large mixing bowl, combine the fluffy quinoa and the roasted vegetables, including all the delicious juices from the baking sheet. Pour over about two-thirds of the dressing and gently toss to combine. The warmth from the quinoa and veggies will help the dressing coat everything beautifully. Let it sit for a few minutes to absorb the flavors.
Step 6: The Final Touches. Just before serving, fold in most of the crumbled feta, fresh parsley, and toasted pumpkin seeds. Give it one final gentle toss. Drizzle the remaining dressing over the top and scatter the rest of the feta and parsley for a fresh, inviting look. The salad is ready to serve warm, or you can let it cool to room temperature.
Serving Suggestions
Complementary Dishes
- Grilled Halloumi or Chicken — For a more substantial meal, slices of pan-fried halloumi or some shredded grilled chicken breast turn this salad into a real feast. The salty, chewy halloumi is a match made in heaven.
- A Warm, Toasted Pita — There’s something so comforting about scooping up this salad with a soft, warm pita bread. It’s perfect for mopping up every last bit of that tahini dressing.
Drinks
- A Crisp Sauvignon Blanc — The zesty, citrus notes in a cool glass of Sauvignon Blanc mirror the lemon in the dressing and cut through the richness of the roasted vegetables beautifully.
- Sparkling Water with Lemon — A simple, refreshing non-alcoholic option. The bubbles and citrus cleanse the palate between bites, making each mouthful taste bright and new.
Something Sweet
- Lemon Sorbet — Continuing the citrus theme, a scoop of sharp, clean lemon sorbet is the perfect way to end the meal. It feels light and refreshing after the hearty salad.
- Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate paired with some juicy orange segments offers a bittersweet, sophisticated finish that isn’t too heavy.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa! That bitter coating really affects the final taste, so a quick rinse is non-negotiable.
- Mistake: Steaming the vegetables instead of roasting them. If your baking sheet is too crowded, the vegetables will release steam and boil in their own juices. Give them space for proper caramelization—it’s where all the flavor is!
- Mistake> Adding the dressing while everything is piping hot. If you drench the salad in dressing right off the heat, the quinoa can absorb it all and become a bit mushy. Let things cool for a few minutes first for the perfect texture.
- Mistake: Overcooking the quinoa. It should be tender but still have a slight bite. If it’s mushy, it will make the whole salad feel heavy. Remember to fluff it with a fork after resting.
Expert Tips
- Tip: Roast your onions separately. For an even more intense flavor, try roasting the red onion wedges on their own small tray. They release more moisture and can sometimes prevent other veggies from browning properly. A little extra effort for a big flavor payoff.
- Tip: Massage your kale. Want to add some greens? Stir in a handful of chopped kale after step 5, while the salad is still warm. The residual heat will gently wilt the kale, making it tender and delicious.
- Tip: Make a double batch of dressing. Honestly, this lemon-tahini dressing is so versatile. Make extra and keep it in a jar in the fridge for up to a week. It’s amazing on grain bowls, as a veggie dip, or drizzled over grilled fish.
- Tip: Add a pinch of sweetness. If your tahini dressing tastes a little too sharp, a tiny drizzle of maple syrup or honey can balance the acidity perfectly, creating a more rounded flavor profile.
FAQs
Can I make this salad ahead of time?
Absolutely, and it’s one of its best features! You can assemble the entire salad (minus the feta, fresh herbs, and seeds) and keep it in an airtight container in the fridge for up to 3 days. The flavors meld together wonderfully. Just let it come to room temperature for about 20 minutes before serving, then add the final fresh toppings for maximum texture and brightness.
I can’t find tahini. What can I use instead?
No problem! A good substitute is Greek yogurt thinned with a little lemon juice and water to get a similar consistency. The flavor will be different—less nutty and more tangy—but still delicious. Alternatively, you could use a smooth almond or peanut butter, but be aware it will significantly change the overall taste of the salad.
Is this salad gluten-free and vegan?
Yes, as written, this recipe is naturally gluten-free and can easily be made vegan. Simply omit the feta cheese or replace it with a plant-based alternative. All the other core ingredients—quinoa, vegetables, olive oil, and the tahini dressing—are vegan-friendly. Just double-check that your vegetable broth is certified gluten-free if you have a severe intolerance.
My dressing is too thick. What did I do wrong?
You didn’t do anything wrong! Tahini brands vary widely in consistency. The trick is to just keep slowly adding warm water, whisking continuously, until it reaches your desired consistency. It will go from a thick paste to a smooth, creamy dressing quite suddenly. If it’s still too thick, another tablespoon of water or lemon juice will fix it right up.
What other vegetables can I use?
This recipe is incredibly flexible. Sweet potatoes, chopped into small cubes, roast beautifully. Broccoli or cauliflower florets add great texture. Even butternut squash or eggplant would work well. The key is to choose vegetables that will roast in roughly the same amount of time, or par-cook harder veggies like sweet potato for a few minutes before adding the others.
