Need a healthy meal in a hurry?
You’re going to love this Quick & Easy Quinoa Salad with Roasted Vegetables.
It’s ready in about 25 minutes, packed with flavor, and perfect for lunch, dinner, or even meal prep for the week ahead.
Whether you’re pulling ingredients from the freezer or using fresh produce, this recipe focuses on speed and taste without compromising on nutrition.
Let’s dive into how you can make this flavorful quinoa salad in a flash.
Why You’ll Love This Quinoa Salad
- Fast and easy: Ready in 25 minutes or less using smart shortcuts.
- Nutritious and satisfying: Full of protein, fiber, and vibrant vegetables.
- Perfect for any time of day: Ideal for lunch, a light dinner, or meal prep.
- Customizable: Use your favorite vegetables, dressings, and toppings.
Time-Saving Tips for Faster Prep
When you’re short on time, a few strategic choices make this dish come together quickly:
- Instant quinoa: Look for pre-cooked or quick-cook quinoa, which cooks in under 10 minutes.
- Frozen roasted vegetables: These save prep and roasting time and still deliver flavor.
- Pre-made vinaigrette: A high-quality store-bought lemon dressing can replace homemade without sacrificing taste.
- Ready-to-use ingredients: Pre-crumbled feta and pre-washed greens reduce time spent chopping and washing.
Ingredients You’ll Need
Here’s what you’ll need to put together this salad in a hurry:
- 1 cup instant or quick-cook quinoa (white, red, or tri-color)
- 2 cups frozen roasted vegetables (such as bell peppers, zucchini, and carrots)
- 1/3 cup crumbled feta cheese
- 1/4 cup lemon vinaigrette (store-bought or homemade)
- Optional add-ins: fresh parsley, baby spinach, canned chickpeas, pine nuts
Step-by-Step Instructions
1. Cook the quinoa
Prepare the quinoa according to package instructions. Instant or microwaveable quinoa is ideal here and typically takes about 5 to 10 minutes.
2. Heat the roasted vegetables
Warm frozen roasted vegetables in a skillet over medium heat, microwave, or air fryer until heated through – about 5 to 7 minutes. If using fresh vegetables, roast them at 425°F for 15–20 minutes in advance.
3. Prepare the vinaigrette (if homemade)
Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 clove minced garlic, salt, and pepper. Set aside.
4. Assemble the salad
In a large bowl, combine the warm quinoa and vegetables. Add feta cheese and pour over the vinaigrette. Toss gently to combine everything evenly.
5. Serve
Serve warm, at room temperature, or chilled. Enjoy immediately or store in the refrigerator for up to 4 days.
Customization Ideas & Variations
This quinoa salad is incredibly versatile. Here are a few ideas to change it up:
- Add protein: Toss in canned chickpeas, grilled chicken, or baked tofu for an extra boost.
- Use different veggies: Try roasted sweet potatoes, red onions, or Brussels sprouts.
- Swap the cheese: Goat cheese, mozzarella pearls, or a dairy-free cheese work well.
- Change the dressing: Use balsamic vinaigrette, tahini dressing, or pesto for variety.
- Incorporate greens: Stir in baby spinach, arugula, or kale for added nutrients.
Storage & Meal Prep Tips
This quinoa salad holds up beautifully in the fridge, making it a great option for meal prep.
- Refrigerate: Store in airtight containers for up to 4 days.
- Separate dressing: For maximum freshness, keep the dressing separate if prepping ahead.
- Lunch-ready: Great for lunchboxes and easy to take on the go. Enjoy cold or slightly warmed.
Recipe FAQ’s
Can I use regular quinoa instead of instant?
Yes, but it will increase the cooking time. Regular quinoa usually takes about 15 minutes to cook, so plan accordingly if you’re not using a quick-cook version.
What are some good protein add-ins?
Chickpeas, grilled chicken, tofu, or hard-boiled eggs are great ways to increase protein.
Can I roast my own vegetables instead of using frozen?
Yes! You can roast fresh vegetables at 425°F for about 20 minutes. Just keep an eye on the clock if you’re aiming for a 25-minute total prep time.
Easy Quinoa Salad with Roasted Vegetables
Ingredients
- 1 cup instant or quick-cook quinoa white, red, or tri-color
- 2 cups frozen roasted vegetables such as bell peppers, zucchini, and carrots
- ⅓ cup crumbled feta cheese
- ¼ cup lemon vinaigrette store-bought or homemade
Optional add-ins:
- fresh parsley, baby spinach, canned chickpeas, pine nuts
Instructions
Cook the quinoa
- Prepare the quinoa according to package instructions. Instant or microwaveable quinoa is ideal here and typically takes about 5 to 10 minutes.
Heat the roasted vegetables
- Warm frozen roasted vegetables in a skillet over medium heat, microwave, or air fryer until heated through—about 5 to 7 minutes. If using fresh vegetables, roast them at 425°F for 15–20 minutes in advance.
Prepare the vinaigrette (if homemade)
- Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 clove minced garlic, salt, and pepper. Set aside.
Assemble the salad
- In a large bowl, combine the warm quinoa and vegetables. Add feta cheese and pour over the vinaigrette. Toss gently to combine everything evenly.
Serve
- Serve warm, at room temperature, or chilled. Enjoy immediately or store in the refrigerator for up to 4 days.