Memorial Day Roasted Vegetable Quinoa Salad

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; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 medium zucchini, sliced; 1 red onion, cut into wedges; 1 cup cherry tomatoes, halved; 3 tbsp olive oil; Juice of 1 lemon; ¼ cup fresh basil or parsley, chopped; Salt and pepper to taste

Published: April 8, 2025

by Clara Harper

Why You'll Love This Recipe

This delightful quinoa salad is simple to prepare and perfect for any occasion.
With its vibrant hues and exciting flavors, it stands out as a centerpiece at gatherings.
Packed with nutrients from fresh veggies, it’s both healthy and satisfying.
Easily adaptable, you can swap ingredients based on what you have on hand or to suit personal tastes.

Creating this dish became quite the adventure during last year’s BBQ bash when my cousin tried to impress his new girlfriend with his cooking skills—only to burn the burgers! Meanwhile, I was serenely tossing together this salad while everyone else panicked.

Essential Ingredients

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

Quinoa: A protein-packed grain that serves as a fantastic base; rinse before cooking for fluffier results.
Bell Peppers: Choose red, yellow, or orange for sweetness; they add a pop of color and crunch.
Zucchini: Fresh zucchini provides great texture; slice it evenly for uniform roasting.
Red Onion: Adds a sharp flavor that mellows beautifully when roasted; cut into wedges for best results.
Cherry Tomatoes: These little gems burst with juiciness; use them whole or halved for added sweetness.
Olive Oil: A drizzle enhances all flavors; opt for extra virgin for superior taste.
Lemon Juice: Freshly squeezed juice brightens up the dish; it adds a tangy kick that’s irresistible.
Fresh Herbs (Basil or Parsley): Choose herbs that complement your flavors; they add freshness and aroma.
Salt & Pepper: Essential seasonings that enhance all other ingredients’ 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 to 425°F (220°C) first so it’s nice and hot when we start roasting those veggies.

Prepare the Quinoa: Rinse one cup of quinoa under cool water until it runs clear. In a pot over medium heat, combine the rinsed quinoa with two cups of water and bring it to a boil. Once boiling, reduce heat, cover tightly, and simmer for 15 minutes until all water is absorbed.

Chop Your Veggies: While the quinoa cooks away like a diligent little worker bee, chop bell peppers, zucchini, red onion, and halve those cherry tomatoes. Aim for bite-sized pieces so they roast evenly.

Toss with Olive Oil: In a large mixing bowl, combine your chopped veggies with three tablespoons of olive oil. Sprinkle generously with salt and pepper—this helps bring out their natural sweetness while they roast!

Roast Vegetables: Spread your seasoned veggies onto a baking sheet in an even layer. Roast them in the preheated oven for about 20-25 minutes until they’re tender and slightly caramelized—don’t forget to stir halfway through!

Add Everything Together: Once both your roasted veggies and cooked quinoa are ready (and cooled slightly), combine them in a large serving bowl. Drizzle fresh lemon juice on top along with chopped herbs before giving everything a gentle toss.

Enjoy every vibrant bite of this Memorial Day Roasted Vegetable Quinoa Salad! It’s sure to become your go-to side dish at summer gatherings—or even just an everyday meal that brightens up your plate!

You Must Know

Fresh herbs elevate flavors; consider adding parsley or mint for a zesty kick.
I once forgot herbs and realized they make a dish sing.
Texture matters; try roasting vegetables until caramelized for delightful crunchiness

Perfecting the Cooking Process

Roast your vegetables while cooking quinoa to save time and ensure everything’s hot and ready together.

Add Your Touch

Swap quinoa for farro or barley for a different texture. Toss in nuts or seeds for added crunch.

Storing & Reheating

Store in an airtight container in the fridge for up to four days. Reheat gently in the microwave, adding a splash of water if needed.

Chef's Helpful Tips

Always rinse quinoa before cooking to remove bitterness.
Use seasonal vegetables to enhance flavor and freshness.
Don’t skip letting the salad rest before serving; it lets flavors meld beautifully.

I remember bringing this roasted vegetable quinoa salad to a potluck and watching everyone devour it like they hadn’t eaten in days. The smiles were priceless.

FAQ

Can I use other grains instead of quinoa?

Yes, farro, bulgur, and rice are excellent alternatives for this salad.

How do I make it more filling?

Add chickpeas or black beans for extra protein and heartiness.

What vegetables work best in this salad?

Bell peppers, zucchini, and carrots roast beautifully, adding color and flavor.

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