Oh my gosh, you guys – this quinoa salad with roasted vegetables and feta is my absolute go-to when I need something nourishing but still packed with flavor. I first fell in love with it during a trip to Greece years ago, where I learned that Mediterranean cooking isn’t just about taste – it’s about celebrating fresh ingredients. What I adore about this dish is how adaptable it is. Need a quick lunch? Perfect. Bringing a dish to a potluck? Done. My kids even eat it (well, minus the onions – but hey, small victories!). The combination of nutty quinoa, caramelized roasted veggies, and that salty feta crumble is magic in every bite.
Why You’ll Love This Quinoa Salad with Roasted Vegetables and Feta
Listen, I know quinoa salads can sometimes get a bad rap for being « too healthy » tasting – but trust me, this one’s different! Here’s why it’s become my kitchen MVP:
- The roasted veggies add this incredible caramelized sweetness that balances perfectly with the salty feta
- It’s packed with protein and fiber to keep you full for hours (no 3pm snack attacks!)
- Takes barely any hands-on time – just chop, roast, and toss
- Gets even better as it sits, making it perfect for meal prep Sundays
- That lemon-honey dressing? Absolute game changer – just enough tang to wake up all the flavors
Honestly, I’ve converted so many quinoa skeptics with this recipe. It’s the salad that eats like a meal!
Ingredients for Quinoa Salad with Roasted Vegetables and Feta
Okay, let’s gather our cast of characters! I’ve separated everything into two groups because, let’s be honest, nobody wants to hunt through one giant list mid-recipe. Here’s what you’ll need:
For the Salad
- 1 cup quinoa (rinsed – don’t skip this or it’ll taste bitter!)
- 2 cups water (for cooking that quinoa to fluffy perfection)
- 1 red bell pepper, diced (about 1-inch pieces roast best)
- 1 zucchini, diced (I leave the skin on for color and nutrients)
- 1 red onion, diced (trust me, roasting mellows the sharpness)
- 2 tbsp olive oil (the good stuff – for roasting magic)
- 1/2 tsp salt (to make those veggies sing)
- 1/4 tsp black pepper (freshly cracked if you’re fancy)
- 1/2 cup feta cheese, crumbled (buy the block and crumble yourself – it’s creamier)
- 1/4 cup fresh parsley, chopped (flat-leaf Italian has the best flavor)
For the Dressing
- 2 tbsp olive oil (yes, more – it’s Mediterranean cooking!)
- 1 tbsp lemon juice (fresh squeezed, none of that bottled stuff)
- 1 tsp honey (balances the tartness beautifully)
- 1 tsp Dijon mustard (my secret flavor booster)
- 1 clove garlic, minced (because everything’s better with garlic)
- 1/4 tsp salt (just enough to tie it all together)
- 1/4 tsp black pepper (a little extra kick never hurt anyone)
See? Nothing too crazy – just simple, fresh ingredients that do all the work for you. Now let’s get cooking!
How to Make Quinoa Salad with Roasted Vegetables and Feta
Alright, let’s dive into making this gorgeous salad! I promise it’s easier than you think – we’re basically just roasting, boiling, and tossing. But the magic happens when these simple steps come together. Follow along and you’ll have a bowl full of Mediterranean sunshine in no time!
Step 1: Roast the Vegetables
First things first – crank that oven to 400°F (200°C). While it heats up, toss your diced bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet. Spread them out nice and even – overcrowding leads to soggy veggies, and nobody wants that! Roast for 20-25 minutes until they’re tender with those beautiful caramelized edges. The smell alone will have your family wandering into the kitchen!
Step 2: Cook the Quinoa
While the veggies work their magic, rinse your quinoa under cold water (this removes the bitter saponin coating). Then pop it in a saucepan with 2 cups water – bring to a boil, reduce heat to low, cover, and let it simmer for 15 minutes. Here’s my secret: after cooking, leave it covered off heat for 5 more minutes. This extra rest makes it perfectly fluffy every time!
Step 3: Prepare the Dressing
Grab a small bowl and whisk together the olive oil, lemon juice, honey, Dijon, garlic, salt, and pepper. Taste it – you want that perfect balance of tangy and sweet. If it’s too sharp, add a touch more honey. Too sweet? A squeeze of lemon fixes everything. Trust your tastebuds!
Step 4: Assemble the Salad
Now the fun part! In a big bowl, gently mix the fluffy quinoa, roasted veggies, crumbled feta, and parsley. Drizzle that gorgeous dressing over top and toss just until combined – be gentle so the feta stays in nice chunks. Serve it warm right away, or chill it for later. Either way, prepare for compliments!
Tips for the Best Quinoa Salad with Roasted Vegetables and Feta
Okay, I’ve made this quinoa salad more times than I can count (seriously, my weekly meal prep isn’t complete without it!), and here are my hard-earned secrets for perfection:
First, cut those veggies evenly – about 1-inch pieces roast best. Too small and they’ll burn; too big and they won’t caramelize properly. And don’t crowd the pan! I learned this the hard way when I ended up with steamed instead of roasted vegetables. Spread them out in a single layer – use two pans if you have to.
For the quinoa, rinsing is non-negotiable unless you want that bitter aftertaste. I like to use a fine mesh strainer – it catches all those tiny grains. And that resting time after cooking? Absolute game changer for fluffy quinoa every time.
The dressing should make you pucker slightly when you taste it straight – it’ll mellow once mixed in. My trick? Whisk it right in the measuring cup to save dishes (lazy chef hack!).
Oh, and if you’re making this ahead? Hold back half the dressing and add it just before serving – keeps everything from getting soggy. Trust me, these little touches make all the difference!
Variations for Quinoa Salad with Roasted Vegetables and Feta
One of my favorite things about this salad is how easily you can mix it up! Out of zucchini? Try diced eggplant instead – it roasts up beautifully. Not a feta fan? Goat cheese adds a lovely creaminess, or for a vegan twist, toss in some kalamata olives for that salty punch. I’ve even swapped in roasted sweet potatoes when I’m craving something heartier. The dressing works with everything! Just keep the quinoa base and dressing ratios the same, then let your fridge contents inspire you.
Serving Suggestions for Quinoa Salad with Roasted Vegetables and Feta
Here’s the fun part – serving this beauty! I love it slightly warm right after making, but it’s equally delicious chilled the next day. For lunches, I pack it in mason jars – dressing at the bottom, then quinoa, then veggies on top (keeps everything fresh!). It’s fantastic with grilled chicken or salmon if you want extra protein. My Greek grandma would insist on warm pita bread alongside – perfect for scooping up every last bite!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because this quinoa salad actually gets better as it sits! Store it in an airtight container in the fridge for up to 5 days. The flavors really meld together beautifully by day two. If you’re freezing it (yes, you can!), skip the feta and parsley – add those fresh when you thaw. To reheat, I just microwave portions for 30-60 seconds until just warm – you don’t want to overcook those perfect veggies. Or my favorite? Eat it cold straight from the fridge – perfect quick lunch!
Nutritional Information
Alright, let’s talk numbers – but don’t worry, this is the good kind of math! Per serving (about 1 generous cup), this quinoa salad packs approximately:
- 320 calories (great for keeping you fueled)
- 17g fat (mostly from that heart-healthy olive oil)
- 9g protein (quinoa is a complete protein rockstar)
- 35g carbs (with 5g fiber to keep things moving)
Now, real talk – these are estimates based on my exact ingredients. Your numbers might dance a bit depending on your feta brand or veggie sizes. But hey, when something tastes this good and nourishes you too? That’s what I call a win-win!
Frequently Asked Questions
Can I use other grains instead of quinoa?
Absolutely! While quinoa is my favorite for its protein punch, you can totally swap in couscous, farro, or even brown rice. Just adjust the cooking times accordingly. My Greek aunt actually makes this with bulgur wheat sometimes – it’s delicious!
How long does this quinoa salad last in the fridge?
It keeps beautifully for about 5 days in an airtight container. The flavors actually get better after a day or two! Just give it a quick stir before serving, and maybe add a fresh squeeze of lemon to brighten it up.
Can I make this salad vegan?
You bet! Simply skip the feta (or use a vegan alternative) and make sure your honey is plant-based. I’ve used maple syrup in the dressing before with great results. The roasted veggies and quinoa still make it super satisfying!
What other vegetables work well in this recipe?
Oh, so many options! I love adding cherry tomatoes, eggplant, or even roasted butternut squash. Just keep the dice size consistent so everything cooks evenly. In summer, I sometimes throw in fresh cucumber at the end for extra crunch.
Can I freeze this quinoa salad?
Honestly? I wouldn’t recommend it. The texture of the quinoa and veggies gets a bit mushy after freezing. But it keeps so well in the fridge that freezing isn’t really necessary. If you must, freeze just the quinoa and roasted veggie base, then add fresh feta and dressing after thawing.
Quinoa Salad with Roasted Vegetables and Feta
Ingrédients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Toss the diced red bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and slightly browned.
- While the vegetables roast, rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
- In a large mixing bowl, combine the cooked quinoa, roasted vegetables, crumbled feta cheese, and chopped parsley. Pour the dressing over the salad and toss gently to combine.
- Serve the salad warm or chilled.