Memorial Day Roasted Vegetable Quinoa Salad Recipe

Name: Memorial Day Roasted Vegetable Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups water; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 green bell pepper, chopped; 1 medium zucchini, sliced into half-moons; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 2 tbsp olive oil; Juice of 1 lemon; 1/4 cup fresh parsley or basil, chopped; Salt and pepper to taste

Published: April 22, 2025

by Clara Harper

Why You'll Love This Recipe

This quinoa salad is not only easy to prepare but also bursting with flavor; it’s the perfect showstopper for any gathering.
With stunning colors and aromas, it captivates everyone at the table.
Versatile enough to serve as a side or main dish, it adapts to your occasion beautifully.
Enjoy it warm or chilled—this salad is delicious any way you serve it!

I remember one sunny Memorial Day when I whipped up this quinoa salad for my family reunion. My cousin Sarah took one bite and exclaimed it was “the best thing she had ever tasted.” Cue the dramatic eye roll from my aunt who always claims her potato salad is unbeatable! But honestly, if you’re looking for a dish that’s not just good but great—a dish that can charm even the pickiest eaters—this is it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Quinoa: A protein-packed grain that gives this salad its hearty base; rinse before cooking to remove bitterness.
Bell Peppers: Use a mix of red, yellow, and green for vibrant colors; they add sweetness and crunch.
Zucchini: Slice into half-moons; its mild flavor complements other veggies beautifully.
Cherry Tomatoes: Their juicy burst adds freshness; opt for ripe ones for maximum flavor.
Red Onion: Thinly sliced for some sharpness; soak in water briefly to mellow out its bite.
Olive Oil: A drizzle enhances roasting; use extra virgin for best results.
Lemon Juice: Freshly squeezed juice brightens everything up; it’ll make your taste buds sing!
Fresh Herbs (Parsley or Basil): Add at the end for color and freshness; they bring everything together.
Salt and Pepper: Essential seasonings to bring out all the flavors; don’t skimp on these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This temperature helps caramelize those veggies beautifully!

Prepare the Vegetables: Chop your bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Toss them in olive oil with salt and pepper until coated.

Roast Away!: Spread the veggies evenly on a baking sheet lined with parchment paper. Roast them in your preheated oven for about 20-25 minutes until they become tender and slightly charred.

Cook the Quinoa: While those veggies are roasting away, rinse 1 cup of quinoa under cold water. Combine it with 2 cups of water in a pot. Bring to a boil before reducing heat to low; cover and let simmer for about 15 minutes.

Mix It Up!: Once everything is cooked—fluff that quinoa with a fork! In a large bowl combine roasted vegetables with quinoa. Pour in freshly squeezed lemon juice along with chopped herbs.

Taste Test Time!: Give your Memorial Day Roasted Vegetable Quinoa Salad a good mix! Adjust seasoning if needed by adding more salt or pepper to suit your taste buds.

And there you have it—a stunningly colorful dish ready to be devoured! Serve warm or refrigerate until chilled if you prefer it cold.

Now imagine serving this delightful quinoa salad at your next gathering—everyone will be raving about how fabulous it looks and tastes! You’ll be crowned as the “Salad Queen” or “King,” which definitely beats being known as “that person who brought chips.”

So grab your favorite serving bowl (preferably one that’s Instagram-worthy) because this Memorial Day Roasted Vegetable Quinoa Salad deserves its moment in the spotlight!

You Must Know

This Memorial Day Roasted Vegetable Quinoa Salad is not just a dish; it’s a celebration of flavors.
Combining roasted veggies and quinoa creates a symphony of crunch and tenderness that will make your taste buds dance.
Ideal for gatherings, the vibrant colors also brighten up any table.

Perfecting the Cooking Process

Start by roasting your vegetables at 400°F while cooking quinoa on the stovetop. This ensures everything finishes around the same time, maximizing flavor and texture.

Add Your Touch

Feel free to swap in seasonal vegetables or add nuts for extra crunch. A splash of lemon juice can elevate the flavor profile even further.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave to maintain texture.

Chef's Helpful Tips

Ensure your quinoa is well-rinsed before cooking to avoid bitterness, enhancing its natural nuttiness.
Roast your veggies until caramelized for maximum flavor—don’t rush this step!
Try adding a handful of fresh herbs after cooking to brighten up the salad.

I remember the first time I made this salad for a family picnic. My cousin devoured it and declared I was now “the salad guru.” Who knew roasted veggies could earn me such a title?

FAQ

Can I use frozen vegetables for this Memorial Day Roasted Vegetable Quinoa Salad?

Yes, but fresh vegetables usually offer better texture and flavor.

How do I make this salad vegan-friendly?

This recipe is already vegan as it contains no animal products!

What can I serve alongside this quinoa salad?

Grilled chicken or fish makes a great complement to this hearty salad.

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