Name: Quinoa Vegetable Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 cup uncooked quinoa, rinsed; 2 cups water or vegetable broth; 1 medium sweet potato, peeled and diced into ½-inch cubes; 1 red bell pepper, seeded and cut into 1-inch pieces; 1 small red onion, cut into ½-inch wedges; 1 cup cherry tomatoes, halved; 2 tablespoons extra virgin olive oil, divided; ½ teaspoon kosher salt, divided; ¼ teaspoon freshly ground black pepper, divided; 3 cups fresh baby spinach; ¼ cup crumbled feta cheese; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill

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Momentarily, let us step away from the world’s clamor and into the quiet sanctuary of our kitchen. This quinoa vegetable salad is more than a meal; it is a gentle invitation to nourish both body and soul, a canvas of vibrant colors and textures waiting to be composed just for you and someone dear. Imagine the tender grains, the crisp vegetables, and the whisper of herbs coming together in a symphony of simple, honest goodness.

Why This Recipe Works

Nutrient-dense quinoa provides a complete protein base, making the salad satisfying and wholesome.
Roasting the vegetables deepens their natural sweetness, creating a beautiful caramelized flavor contrast.
A bright lemon-herb vinaigrette cuts through the richness, tying all the elements together with a fresh, zesty kiss.
The combination of warm quinoa and roasted vegetables served just above room temperature makes every bite comforting yet lively.

Ingredients

1 cup uncooked quinoa, rinsed thoroughly
2 cups water or vegetable broth
1 medium sweet potato, peeled and diced into ½-inch cubes
1 red bell pepper, seeded and cut into 1-inch pieces
1 small red onion, cut into ½-inch wedges
1 cup cherry tomatoes, halved
2 tablespoons extra virgin olive oil, divided
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
3 cups fresh baby spinach, loosely packed
¼ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill

For the Lemon-Herb Vinaigrette:

3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Equipment Needed

Medium saucepan with lid
Rimmed baking sheet
Parchment paper
Small mixing bowl and whisk
Large mixing bowl
Fine-mesh strainer
Cutting board and chef’s knife
Measuring cups and spoons

Instructions

Step 1: Prepare and Roast the Vegetables

Preheat your oven to 425°F, allowing its warmth to fill the kitchen like a promise. Line a rimmed baking sheet with parchment paper for easy cleanup. In a large bowl, gently toss the diced sweet potato, red bell pepper pieces, and red onion wedges with 1 tablespoon of the olive oil, ¼ teaspoon of the kosher salt, and a generous pinch of black pepper. Spread them in a single layer on the prepared sheet, ensuring they are not crowded so they roast rather than steam. Slide the tray into the oven and let the magic happen for 20 to 25 minutes. You are waiting for the sweet potatoes to be easily pierced with a fork and for the edges of the peppers and onions to develop lovely, caramelized spots. Halfway through, around the 12-minute mark, give the vegetables a gentle stir with a spatula to promote even browning. The aroma that will begin to drift through your home is one of earthy sweetness and comfort. Tip: For extra flavor, you can add a sprig of fresh rosemary or thyme to the baking sheet before roasting.

Step 2: Cook the Quinoa to Fluffy Perfection

While the vegetables roast, turn your attention to the heart of our salad: the quinoa. Place the rinsed quinoa in a fine-mesh strainer and rinse under cool running water for about a minute, swirling it with your fingers to remove the natural saponin coating that can taste bitter. Transfer the quinoa to a medium saucepan and add the 2 cups of water or vegetable broth. Bring the mixture to a lively boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with its lid, and let it simmer gently. Set a timer for 15 minutes. Do not lift the lid during this time, as the steam is essential for cooking. After 15 minutes, remove the pot from the heat but keep it covered. Let it rest, undisturbed, for another 5 full minutes. This resting period allows the grains to finish steaming and become perfectly fluffy. Finally, uncover and fluff the quinoa with a fork. It should be tender, with each grain separated and the little white germ rings visible. Tip: Toasting the rinsed quinoa in the dry saucepan for 2-3 minutes before adding the liquid can add a delightful nutty depth to its flavor.

Step 3: Craft the Zesty Lemon-Herb Vinaigrette

Now, let us create the dressing that will weave everything together. In a small bowl, combine the 3 tablespoons of olive oil, fresh lemon juice, Dijon mustard, and the minced garlic clove. Add the ¼ teaspoon of kosher salt and the ⅛ teaspoon of black pepper. Take a small whisk and emulsify the mixture vigorously for about 30 seconds until it thickens slightly and becomes a cohesive, pale golden liquid. The mustard acts as an emulsifier, helping the oil and acid marry into one. Taste it on the tip of a spoon—it should be bright, tangy, and well-balanced. If it’s too sharp, add a drizzle more olive oil; if it’s too mild, a few more drops of lemon juice. Set this vibrant elixir aside, allowing the flavors to meld while we assemble our masterpiece.

Step 4: Gently Combine the Warm Elements

Your roasted vegetables should now be out of the oven, their edges kissed with gold and their scents intoxicating. Transfer the warm, roasted vegetables to a large, beautiful serving bowl—one you would be proud to bring to the table. To this, add the fluffy, still-warm quinoa. The warmth of these two components is crucial; it slightly wilts the greens we will add next, creating a wonderful textural harmony. Drizzle about two-thirds of the prepared lemon-herb vinaigrette over the quinoa and vegetables. Using a large spoon or spatula, fold everything together with a gentle, loving touch. You want every grain of quinoa and every piece of vegetable to glisten lightly with the dressing. The warmth will release the aroma of the garlic and herbs from the vinaigrette, filling the bowl with promise.

Step 5: Final Assembly with Fresh Greens and Herbs

To the warm mixture in the bowl, now add the fresh, vibrant elements. Scatter the 3 cups of baby spinach over the top. The residual heat will just begin to soften the spinach leaves, taking away their raw edge while preserving their brilliant green color and delicate structure. Next, sprinkle in the halved cherry tomatoes for bursts of juicy sweetness, the crumbled feta cheese for creamy, salty pockets, and the freshly chopped parsley and dill. Pour the remaining one-third of the vinaigrette over the top. Give the salad one final, very gentle fold—just enough to distribute the new ingredients without crushing them. The goal is a beautiful mosaic where the warm, savory base mingles with the cool, crisp fresh elements. Let the salad sit for 5 minutes before serving to allow the flavors to settle and embrace one another fully.

Tips and Tricks

For the most vibrant salad, serve it while the quinoa and roasted vegetables are still slightly warm, creating a delightful contrast with the fresh spinach and tomatoes. If you need to prepare components ahead, cook the quinoa and roast the vegetables, then store them separately in airtight containers in the refrigerator for up to two days. Gently reheat them to just above room temperature before assembling. To make this salad a more substantial main course, add a protein such as 1 cup of rinsed canned chickpeas (tossed with the vegetables before roasting) or 8 ounces of grilled shrimp or chicken breast, sliced. For optimal texture, add delicate ingredients like the fresh herbs and spinach only during the final assembly to prevent wilting. If your cherry tomatoes are not at their peak, a quick roast alongside the other vegetables for the last 10 minutes can intensify their flavor beautifully.

Recipe Variations

Mediterranean Twist: Replace the sweet potato with diced zucchini and eggplant. Swap feta for creamy goat cheese and add a handful of pitted Kalamata olives and a tablespoon of chopped fresh oregano.
Summer Garden Fresh: Use seasonal vegetables like raw corn kernels (cut from 1 ear), diced cucumber, and halved sugar snap peas. Omit the roasting step and toss everything raw with the quinoa and a vinaigrette made with white wine vinegar and fresh basil.
Heartier Autumn Bowl: Use butternut squash instead of sweet potato and add ½ cup of toasted pecans or walnuts. Incorporate massaged kale instead of spinach and use a maple-Dijon vinaigrette for a touch of sweetness.
Creamy Avocado Version: For a richer, creamier texture, omit the feta and add one ripe, diced avocado during the final assembly. Blend a quarter of the avocado into the vinaigrette for an ultra-creamy, luxurious dressing.

Frequently Asked Questions

Q: Can I make this quinoa salad ahead of time for a picnic or lunch?
A: Absolutely. Prepare the quinoa and roast the vegetables, then store them separately. Combine them with the dressing up to 4 hours before serving. Add the fresh spinach, herbs, and feta just before you are ready to eat to maintain the best texture and vibrant color.

Q: My quinoa turned out mushy. What did I do wrong?
A> Mushy quinoa is often a result of using too much liquid or not letting the steam work properly. Ensure you use a 1:2 quinoa-to-liquid ratio, keep the lid on tightly during the 15-minute simmer, and let it rest, covered, for the full 5 minutes off the heat before fluffing.

Q: I don’t have fresh dill or parsley. What can I use instead?
A> Fresh herbs are ideal, but in a pinch, you can use 2 teaspoons of dried dill and 1 tablespoon of dried parsley. Add them directly to the warm quinoa and vegetables so the heat helps release their oils. The flavor will be more concentrated, so start with less and adjust to taste.

Q: Is there a way to make this recipe vegan?
A> Yes, it’s easily vegan. Simply omit the feta cheese or replace it with a vegan feta alternative or a handful of toasted sunflower seeds for a salty, crunchy element. Ensure your Dijon mustard does not contain honey or other animal products.

Q: Can I use a different grain instead of quinoa?
A> Certainly. Farro, brown rice, or couscous would be lovely substitutes. Adjust the cooking liquid and time according to the grain’s package directions. The key is to let the cooked grain cool slightly so it’s warm when combined with the other ingredients.

Summary

This quinoa vegetable salad is a celebration of texture and warmth, perfectly balancing roasted sweetness with fresh, zesty vibrancy for a truly nourishing meal for two.