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This salad has vibrant colors and bold flavors. Here are the key ingredients: - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 red bell pepper, diced - 1 zucchini, sliced - 1 yellow squash, sliced - 1 cup cherry tomatoes, halved - 1 red onion, chopped - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste These ingredients create a base for your salad. Quinoa provides protein and fiber. The veggies add nutrients and crunch. You can customize your salad with these optional items: - 1/4 cup feta cheese, crumbled - Fresh parsley, chopped (for garnish) - 2 tablespoons balsamic vinegar (for dressing) Feta cheese adds creaminess. Fresh parsley gives a nice touch. Balsamic vinegar ties everything together with a tangy flavor. Each ingredient brings health benefits: - Quinoa: High in protein and gluten-free. - Vegetable broth: Low in calories and adds flavor. - Red bell pepper: Full of vitamin C and antioxidants. - Zucchini: Low in calories and high in water content. - Yellow squash: Rich in vitamins A and C. - Cherry tomatoes: Packed with lycopene, a powerful antioxidant. - Red onion: Contains quercetin, which may reduce inflammation. - Olive oil: Offers healthy fats and supports heart health. - Garlic powder: May boost the immune system. - Smoked paprika: Adds flavor without extra salt. These ingredients work together to make a wholesome and tasty salad. For the full recipe, check the details above. Start by rinsing one cup of quinoa under cold water. This helps remove any bitter taste. Next, place the quinoa in a medium saucepan. Add two cups of vegetable broth or water. Bring it to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. When done, the quinoa should be fluffy. Remove it from heat and let it sit, covered, for five more minutes. After that, fluff the quinoa with a fork to make it light. While the quinoa cooks, preheat your oven to 400°F (200°C). Take a baking sheet and spread out your diced red bell pepper, sliced zucchini, sliced yellow squash, halved cherry tomatoes, and chopped red onion. Drizzle three tablespoons of olive oil over the veggies. Sprinkle one teaspoon of garlic powder, one teaspoon of smoked paprika, salt, and pepper to taste. Toss the vegetables to coat them evenly with the oil and spices. Roast in the oven for 20 to 25 minutes. Stir halfway through for even cooking. They should be tender and caramelized when done. Once the quinoa and vegetables are ready, it's time to combine them. In a large bowl, add the cooked quinoa. Then, add your roasted vegetables. Drizzle two tablespoons of balsamic vinegar over the mix. Toss everything gently to combine the flavors. If you want, sprinkle 1/4 cup of crumbled feta cheese on top. Fold it in carefully. Finish by adding some chopped fresh parsley for a bright touch. You can find the full recipe above for detailed steps. To cook perfect quinoa, rinse it well before cooking. This removes the bitter coating. Use two cups of broth or water for every cup of quinoa. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for 15 minutes. After cooking, let it sit for five minutes. Fluff it with a fork for the best texture. Roasting brings out the best flavor in vegetables. Cut them into even pieces for uniform cooking. Use a large baking sheet to avoid crowding. Drizzle olive oil and sprinkle spices evenly. Stir the veggies halfway through cooking. This helps them roast evenly. Roast until they are soft and slightly browned, about 20-25 minutes. Balsamic vinegar adds a nice tang to the salad. You can mix it with olive oil for a simple dressing. Try adding lemon juice or honey for a twist. Fresh herbs like basil or mint can brighten the dish. For extra creaminess, crumbled feta cheese works well. Explore different dressings to suit your taste. You can find the full recipe for Roasted Vegetable Quinoa Salad [here](#). {{image_2}} This salad is a great fit for both vegetarians and vegans. You can easily skip the feta cheese to make it vegan. The salad still tastes great without it. If you want a creamy touch, try adding avocado instead. It gives a rich flavor and smooth texture. Vegan dressings made with tahini or cashew cream work well too. They add depth and keep it plant-based. Good news! Quinoa is already gluten-free. Just make sure your vegetable broth is gluten-free too. You can also use other grains like millet or brown rice. These grains are gluten-free and nutritious. They will give you a different taste and texture. Try mixing different grains for a fun twist. Using seasonal veggies can change the flavor and feel of your salad. In spring, add asparagus or peas for a fresh taste. Summer is perfect for corn or bell peppers. In fall, think about using roasted sweet potatoes or Brussels sprouts. Winter brings hearty options like carrots or root veggies. You can mix and match to keep it exciting and fresh. For the full recipe, check out the earlier section. To keep your roasted vegetable quinoa salad fresh, place it in an airtight container. Store it in the refrigerator. It stays best for up to three days. The flavors will meld over time, making it even tastier. Just make sure it is cool before sealing the container. You can freeze this salad, but some veggies may change texture. To freeze, place the salad in a freezer-safe bag or container. Remove as much air as possible. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. To reheat, use the microwave for quick warming. Heat on low power in short bursts. Stir in between to avoid hot spots. If you prefer, you can also warm it in a skillet over low heat. Add a splash of vegetable broth or water to keep it moist. This salad is best served warm or at room temperature. For the full recipe, check out the complete guide. The salad lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. The flavors will mix over time, making it even better. Yes, you can make this salad ahead of time. It tastes great cold or at room temperature. Just prepare the quinoa and roast the veggies. Mix everything together when you’re ready to eat. This makes it easy for meal prep. If you want a feta substitute, try goat cheese or tofu. These options add a creamy touch. You can also skip cheese for a lighter dish. It still tastes delicious without it. For a different flavor, add nuts or seeds. They add crunch and protein. For the complete recipe, check out the Full Recipe section. This roasted vegetable quinoa salad is easy to make and full of flavor. We learned about important ingredients and how they boost nutrition. The step-by-step guide helps you prepare, roast, and blend everything perfectly. I shared tips for cooking great quinoa and roasting veggies just right. Variations let you adapt the salad to fit your needs, and proper storage keeps it fresh. In the end, this dish is tasty, simple, and good for you. Enjoy your cooking!

Roasted Vegetable Quinoa Salad

Discover the deliciousness of this Roasted Vegetable Quinoa Salad! Packed with colorful veggies, fluffy quinoa, and a hint of balsamic vinegar, this nutritious dish is perfect for any meal. With simple ingredients and easy steps, you can create a flavorful and vibrant salad that everyone will love. Ready to elevate your salad game? Click through to explore the full recipe and impress your taste buds!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 red bell pepper, diced

1 zucchini, sliced

1 yellow squash, sliced

1 cup cherry tomatoes, halved

1 red onion, chopped

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, chopped (for garnish)

2 tablespoons balsamic vinegar (for dressing)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

      Roast the Vegetables: On a baking sheet, spread out the diced red bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.

        Bake: Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

          Combine: In a large bowl, combine the cooked quinoa with the roasted vegetables. Drizzle balsamic vinegar over the mixture and toss gently to combine.

            Add Cheese and Garnish: If using, sprinkle the crumbled feta cheese over the salad and gently fold in. Finish with chopped fresh parsley for garnish.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large bowl or individual plates, drizzling a bit more balsamic vinegar and a sprinkle of parsley on top for extra color and flavor.