Name: Lemon Herb Quinoa Salad with Roasted Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 2 pcs bell peppers (any color, cored and chopped); 1 pcs zucchini (medium, chopped); 0.5 pcs red onion (large, roughly chopped); 2 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup quinoa (uncooked); 2 cup vegetable broth (or water); 0.25 cup almonds (sliced or chopped, toasted); 0.25 cup fresh parsley (chopped); 2 tbsp fresh dill (chopped); 3 tbsp olive oil (extra virgin); 1 pcs lemon (juiced (about 2 tbsp)); 1 tsp fresh oregano (chopped, or 1/2 tsp dried); 1 pcs garlic (clove, minced); 0.25 tsp salt; 0.13 tsp black pepper

A vibrant lemon herb quinoa salad is generously topped with colorful roasted vegetables like red bell peppers and broccoli, artfully arranged on a white plate with a fresh herb garnish.

This vibrant and nourishing quinoa salad combines fluffy, protein-packed quinoa with tender roasted seasonal vegetables, all brought together by a bright and zesty lemon-herb vinaigrette. The addition of toasted almonds provides a delightful crunch, making this a perfectly balanced and satisfying grain salad. Ideal as a make-ahead lunch, a light dinner, or a substantial side dish, its refreshing flavors and textures make it a wholesome and versatile addition to any meal; a perfect example of a hearty grain salad.

Preparation time: 25 min
Cooking time: 30 min
Total time: 55 min
Servings: 4

Instructions

Roast the Vegetables

1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2In a large bowl, toss the chopped bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
3Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Set aside to cool slightly.

Cook the Quinoa

1Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
2Combine rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Make the Vinaigrette

1While the quinoa and vegetables are cooking, whisk together 3 tablespoons of extra virgin olive oil, lemon juice, chopped fresh oregano, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a small bowl until well combined.

Assemble the Salad

1In a large mixing bowl, combine the cooked quinoa, roasted vegetables, toasted almonds, fresh parsley, and fresh dill.
2Pour the lemon herb vinaigrette over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
3Serve warm or at room temperature. The flavors meld beautifully if allowed to chill for at least 30 minutes before serving.

Instructions

Roast the Vegetables

1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2In a large bowl, toss the chopped bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
3Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Set aside to cool slightly.

Cook the Quinoa

1Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
2Combine rinsed quinoa and vegetable broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Make the Vinaigrette

1While the quinoa and vegetables are cooking, whisk together 3 tablespoons of extra virgin olive oil, lemon juice, chopped fresh oregano, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a small bowl until well combined.

Assemble the Salad

1In a large mixing bowl, combine the cooked quinoa, roasted vegetables, toasted almonds, fresh parsley, and fresh dill.
2Pour the lemon herb vinaigrette over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
3Serve warm or at room temperature. The flavors meld beautifully if allowed to chill for at least 30 minutes before serving.

Nutrition Information

Calories: 621 kcal
Protein: 18 g
Fat: 36 g
Carbs: 65 g

Nutrient	Per serving
Calories	621 kcal
Protein	18 g
Fat	36 g
Carbs	65 g

Tips

Toast almonds in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden to enhance their flavor and crunch.
This quinoa salad can be made ahead and stored in the refrigerator for up to 3 days, making it perfect for meal prep throughout the week.