Roasted Vegetable Quinoa Salad with Balsamic Vinaigrette

A delicious way to eat your vegetables, this Roasted Vegetable Quinoa Salad with Balsamic Vinaigrette makes a great healthy lunch. Or, enjoy it as a side dish with grilled chicken.

Roasted Vegetable Quinoa Salad with Balsamic Vinaigrette | Kristine's Kitchen

I am always trying to work more vegetables into my diet. I tend to eat plenty of fresh fruits, but I know that I can do better with the vegetables. Green salads and carrot sticks can get boring quickly, but roasted vegetables? I can eat roasted vegetables day after day and never tire of them.

In this roasted vegetable quinoa salad, I’ve taken a sweet onion, red bell peppers, and an eggplant and roasted them until they are soft and caramelized. I combined the vegetables with some quinoa and a sprinkling of feta cheese and lightly dressed the salad with a balsamic vinaigrette. This Roasted Vegetable Quinoa Salad with Balsamic Vinaigrette is a super yummy, totally healthy way to eat your veggies.

Roasted Vegetable Quinoa Salad with Balsamic Vinaigrette | Kristine's Kitchen

Roasted Vegetable Quinoa Salad with Balsamic Vinaigrette

A delicious way to eat your vegetables, this Roasted Vegetable Quinoa Salad with Balsamic Vinaigrette makes a great healthy lunch. Or, enjoy it as a side dish with grilled chicken.

Printable Recipe

Makes 4 servings

Ingredients:

For the quinoa salad:

  • 1 small sweet yellow onion, chopped into ½-inch pieces
  • 2 bell peppers (red, orange, or yellow), chopped into ½-inch pieces
  • 1 medium eggplant, chopped into 1-inch cubes
  • 2 tbsp. olive oil
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 ½ cups vegetable broth or water
  • 1 cup quinoa, rinsed well and drained
  • 1/3 cup crumbled feta cheese

For the vinaigrette:

  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • 1/8 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper

Directions:

  1. Preheat oven to 400 degrees F. Place vegetables on a rimmed baking sheet and toss with the 2 tbsp. olive oil, ½ tsp. kosher salt, and ¼ tsp. pepper. Roast for 30 minutes, stirring halfway through.
  2. Meanwhile, cook the quinoa: In a medium saucepan, bring the broth or water to a boil. Stir in the quinoa, reduce the heat, and cover. Simmer until all liquid has been absorbed, about 20 minutes. Remove from heat.
  3. Make the vinaigrette: Whisk together all vinaigrette ingredients in a small bowl. Set aside.
  4. Assemble the salad: Transfer the quinoa and roasted vegetables to a large bowl. Pour in the vinaigrette and gently stir to evenly distribute. Add the feta cheese and stir to combine. The quinoa salad can be served warm, cold, or at room temperature.

Source: Kristine’s Kitchen original.


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Comments

  1. This looks like a real winner! I see you used red quinoa, that’s my favorite right now, too, it has such a hearty, nutty flavor. Roasting vegetables is such a great way to intensify their flavor, and I also like a little quality feta crumbled into a salad.

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