Easy Quinoa Salad with Roasted Vegetables
This Quick & Easy Quinoa Salad with Roasted Vegetables is a healthy, flavorful meal you can throw together in just 25 minutes. Featuring protein-rich quinoa, colorful roasted vegetables, creamy feta cheese, and a bright lemon vinaigrette, it’s a satisfying and nutritious dish perfect for lunch, dinner, or meal prep.With minimal prep and simple ingredients, it's a versatile recipe that fits effortlessly into busy weeknights or weekend meal plans.
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.