Roasted Vegetable Quinoa Salad

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A healthy and filling vegetarian quinoa salad. Delicious roasted vegetable salad with protein-rich quinoa topped with an easy balsamic vinaigrette. 

Roasted Vegetable Quinoa Salad in white bowl

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, roasted zucchini, roasted carrots, roasted broccoli, roasted green beans, so many to choose from.

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. If you have roasted peppers already prepared you can use those. 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 Salad with quinoa on white plate with purple napkin

Roasted Vegetable Quinoa Salad

A healthy and filling vegetarian quinoa salad. Delicious roasted vegetables with protein-rich quinoa topped with an easy balsamic vinaigrette. Enjoy this quinoa salad for a healthy lunch or side dish.
Course Lunch, Side Dish
Cuisine American
Keyword quinoa salad, roasted vegetable salad
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings 4
Calories 432kcal


For the Quinoa Salad

  • 1 sweet yellow onion (chopped into 1/2 inch pieces)
  • 2 bell peppers (red, yellow or orange, chopped 1/2 inch pieces)
  • 1 eggplant (chopped into 1 inch cubes)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1.5 cups vegetable broth ((or water))
  • 1 cup quinoa (rinsed and drained)
  • 1/3 cup feta cheese (crumbled)

For the Vinaigrette Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper


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


Serving: 1/4 recipes | Calories: 432kcal | Carbohydrates: 48g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 884mg | Potassium: 725mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2130IU | Vitamin C: 82mg | Calcium: 113mg | Iron: 3mg
Nutrition information is an estimate.
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