This recipe is one of those magic meals that hits all the right notes—colorful, cozy, packed with flavor, and totally satisfying. I’ve made this warm quinoa salad more times than I can count, especially when I want something nourishing without a lot of work. It’s one of those dishes you can serve warm on a chilly night or bring along to a casual potluck with friends (the leftovers are even better the next day!).
Why You’ll Love This Recipe
I first made this salad on a night when the fridge was full of odds and ends, and we needed something hearty, healthy, and vibrant. It turned out to be a new family favorite, and now I make it year-round with whatever veggies are in season!
- Weeknight-friendly: Comes together in under an hour, no fancy techniques required.
- Customizable: Works with whatever veggies or grains you have on hand.
- Nutrient-packed: Quinoa + veggies = protein, fiber, and feel-good fuel.
- Great warm or cold: Perfect for meal prep or potlucks.
- Flavorful dressing: Zesty lemon-Dijon gives the perfect tangy finish.
Ingredients Breakdown
Essentials
- 1 red bell pepper, chopped into 1-inch pieces
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 small zucchini, halved and sliced into ½-inch pieces
- 1 small red onion, cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup dry quinoa (yields about 3 cups cooked)
- 2 cups vegetable broth or water
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey or maple syrup (optional)
- 2 tablespoons chopped fresh parsley (or substitute mint or cilantro)
Pro Tips
- For extra savory flavor, toast the quinoa before adding liquid.
- Swap veggies based on season — sweet potatoes, cauliflower, or carrots all work wonderfully.
- Add nuts or seeds (like toasted almonds or pine nuts) for crunch.
- A sprinkle of feta or vegan cheese takes it up a notch.
- Pomegranate seeds add beautiful color and a sweet-tart pop.
Step-by-Step Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment for easy cleanup.
- In a large bowl, toss bell peppers, zucchini, onion, and broccoli with olive oil, oregano, garlic powder, salt, and pepper. Spread on the sheet pan in a single layer.
- Roast for 20–25 minutes, tossing halfway through, until vegetables are tender and caramelized at the edges.
- While the veggies roast, rinse quinoa thoroughly under cool water.
- Add quinoa, broth (or water), and a pinch of salt to a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Whisk together dressing ingredients: olive oil, lemon juice, Dijon mustard, garlic, honey/maple syrup (if using), and salt and pepper to taste.
- In a large mixing bowl, combine warm quinoa and roasted vegetables. Drizzle with dressing and toss gently.
- Stir in chopped fresh parsley. Taste and adjust seasoning as needed—add more lemon juice for zing or salt for balance.
- Top with optional add-ins like feta, toasted nuts, cherry tomatoes, or pomegranate seeds for extra texture and flavor. Serve warm or at room temperature with sliced avocado if desired.
Chef’s Tips and Tricks
- Be generous with seasoning—quinoa and veggies love bold flavors.
- Let quinoa sit covered post-cooking for even fluffier texture.
- Roast vegetables in batches if needed to avoid overcrowding (they’ll caramelize better).
- This salad gets even tastier as it sits. Great make-ahead option!
Recipe Variations and Serving Suggestions
- Protein-packed: Add grilled chicken, shrimp, or crispy chickpeas tossed in paprika.
- Dairy-free: Skip the feta or swap in a dairy-free version.
- Seasonal version: Use roasted butternut squash or Brussels sprouts in fall/winter.
- Grain swap: Try cooked farro, millet, or even couscous if quinoa isn’t your thing.
- Make it a bowl: Serve loaded into a bowl with hummus or a dollop of Greek yogurt.
FAQs
Can I make this ahead of time?
Absolutely! It tastes even better the next day once the flavors meld. Store in an airtight container for up to 4 days.
Is it served hot or cold?
It’s wonderful warm, room-temp, or chilled—your choice! I love it warm right after making, but chilled leftovers are delicious, too.
Can I freeze leftovers?
While you *can* freeze it, the texture is best fresh or refrigerated. Quinoa freezes fine, but the veggies can get soft.
What can I use instead of quinoa?
Farro, couscous, bulgur, or rice are great options depending on your preference.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Ingredients:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small zucchini, sliced
- 1 small red onion, wedged
- 2 cups broccoli florets
- 2 Tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper
- 1 cup dry quinoa
- 2 cups vegetable broth or water
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional)
- 2 Tbsp chopped fresh parsley
Instructions:
- Preheat oven to 425°F and line a sheet pan with parchment.
- Toss vegetables with olive oil, oregano, garlic powder, salt, and pepper. Roast for 20–25 minutes.
- While roasting, rinse and cook quinoa with broth. Let rest before fluffing.
- Make the dressing by whisking olive oil, lemon juice, mustard, garlic, and sweetener.
- Mix quinoa and roasted veggies. Toss with dressing and herbs. Add toppings if desired.
Nutrition: Approx. 360–400 calories per serving (as a main)
If you try this recipe, I’d love to hear how it went! Leave a comment below or tag me on Instagram @thekitchensaid so I can see your delicious creations!
