This Roasted Vegetable Quinoa Salad is a vibrant, nutrient-packed dish that combines tender roasted eggplant, zucchini, and shallots with fluffy quinoa and a bright, tangy vinaigrette.
It stands out for its balance of flavors and textures: the sweetness of sun-dried tomatoes complements the earthy roasted vegetables, while fresh basil and parsley elevate the aroma and freshness.
Packed with plant-based protein from quinoa, fiber from vegetables, and healthy fats from olive oil, this salad supports digestion, heart health, and sustained energy.
Low in saturated fat and naturally gluten-free, it’s a wholesome option for daily meals or light dinners.
Its simplicity and adaptability make it ideal for meal prep, family lunches, or quick weekday dinners.
With minimal cooking steps and easy assembly, this salad proves that nutritious, satisfying meals don’t have to be complicated.
Must-Have Tools for Perfect Results
Medium Saucepan
Perfect for cooking quinoa evenly in broth, ensuring a fluffy, tender texture every time. Versatile for soups, grains, or sauces in your kitchen.
Baking Sheet with Parchment
Essential for roasting vegetables without sticking or burning. Also doubles as a tool for baking cookies, roasting nuts, or toasting bread.
Olive Oil Spray
Provides a light, even coating of oil for roasting, reducing excess calories while ensuring vegetables crisp up beautifully. Great for grilling or sautéing too.
4. Fine Mesh Strainer: Ideal for rinsing quinoa thoroughly, removing bitterness, and ensuring a clean, fluffy final grain. Useful for washing rice, draining pasta, or sifting dry ingredients.
Large Mixing Bowl
Allows easy tossing of quinoa, roasted vegetables, and vinaigrette without spilling. Multipurpose for salads, marinating, or baking prep.
Easy Roasted Vegetable Quinoa Salad
Equipment
- 1 small pot
- 1 Baking Sheet
- Olive oil spray
- fine mesh strainer
- Large Mixing Bowl
Ingredients
- 1 cup quinoa uncooked
- 2 cups reduced-sodium chicken broth or vegetable broth for vegetarian
- 3 cups eggplant chopped (about 1 medium eggplant)
- 3 cups zucchini chopped (about 1 medium zucchini)
- 2 cups shallots chopped (3–4 large shallots)
- 1 tsp kosher salt
- Olive oil spray as needed
- 1 cup sun-dried tomatoes not packed in oil
- 1 tbsp olive oil
- 1 tbsp honey
- 1/4 cup red wine vinegar
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting. Line a baking sheet with parchment paper to prevent sticking, then lightly coat the parchment with olive oil spray for an even, non-stick surface. This step ensures your vegetables roast evenly and develop a golden-brown, caramelized exterior.
- Chop and Season Vegetables: Wash and chop the eggplant, zucchini, and shallots into bite-sized, uniform pieces to guarantee even cooking. Place the vegetables on the prepared baking sheet, sprinkle with kosher salt, and gently toss them with your hands to coat evenly, enhancing the natural flavors during roasting.
- Roast Vegetables Until Tender: Place the baking sheet in the preheated oven and roast the vegetables for 35–45 minutes, turning them halfway through to ensure even caramelization. Roast until they are golden, tender, and slightly crisp at the edges, allowing the natural sweetness of the vegetables to develop fully.
- Rinse and Cook Quinoa: While the vegetables roast, rinse 1 cup of quinoa in a fine mesh strainer under cold water to remove any bitterness.Transfer the rinsed quinoa to a small pot with 2 cups of chicken or vegetable broth, bring to a boil, then reduce to a simmer, cover, and cook for 15–20 minutes until the quinoa is fluffy and all liquid is absorbed.
- Prepare Vinaigrette Dressing: In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon honey, and 1/4 cup red wine vinegar until smooth. This sweet-tangy dressing will coat the quinoa and vegetables evenly, adding brightness and depth to the salad.
- Combine Salad Ingredients: Once the quinoa is cooked and vegetables are roasted, transfer them to a large mixing bowl. Chop the sun-dried tomatoes and fold them in, ensuring every ingredient is evenly distributed for consistent flavor in every bite.
- Toss with Dressing and Herbs: Pour the vinaigrette over the quinoa and roasted vegetables, gently tossing to combine. Finally, add the chopped fresh basil and parsley, mixing carefully to retain their bright color and fresh aroma, creating a visually appealing, flavorful salad.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth for added flavor.
- Uniformly chop vegetables to ensure even roasting and consistent texture.
- Use parchment paper and olive oil spray to prevent sticking and make cleanup easier.
- Roasted vegetables can be prepared ahead of time and refrigerated until assembling the salad.
- Adjust honey and vinegar in the vinaigrette to balance sweetness and acidity to taste.
- This salad can be served warm, room temperature, or chilled for versatility.
Chef’s Secrets For Perfect Flavor
To achieve maximum flavor, always roast vegetables at a high temperature until they develop caramelized edges, which enhances natural sweetness and depth.
Salting the vegetables before roasting draws out excess moisture and concentrates flavor.
When cooking quinoa, rinsing it first removes the natural saponins that can cause bitterness, resulting in a light, fluffy texture.
Using fresh herbs like basil and parsley adds a bright, aromatic finish that elevates the salad’s overall taste profile.
For added complexity, lightly toast the quinoa in a dry pan before boiling—it adds a subtle nutty flavor that complements the roasted vegetables beautifully.
Serving Suggestions For Versatile Meals
This roasted vegetable quinoa salad is a versatile dish perfect as a light main course, a hearty side, or a healthy addition to a lunchbox.
Pair it with grilled chicken, salmon, or tofu for a complete protein-packed meal.
Serve it chilled for a refreshing summer dish or slightly warm in cooler months.
Adding crumbled feta or goat cheese can provide a tangy, creamy layer, while a sprinkle of toasted nuts or seeds introduces crunch and extra nutrients.
This salad also works wonderfully as a base for grain bowls—layer with leafy greens and roasted veggies for a satisfying meal prep option.
Storage Tips To Keep Salad Fresh
Store this salad in an airtight container in the refrigerator for up to 4–5 days.
For best results, keep the vinaigrette separate and add it just before serving to maintain freshness and prevent soggy quinoa.
Leftover roasted vegetables can be reheated in a 350°F oven for 5–10 minutes to restore warmth and texture.
The salad also freezes well without the vinaigrette—thaw in the refrigerator overnight and toss with dressing before serving.
Chopped fresh herbs should be added last to preserve color and flavor, ensuring each bite stays vibrant and fragrant.
Frequently Asked Questions About Salad
1. Can I make this salad vegan?
Yes! Replace chicken broth with vegetable broth and use maple syrup or agave instead of honey to make a completely vegan-friendly version.
2. Can I use other vegetables?
Absolutely! This salad is versatile—bell peppers, carrots, or sweet potatoes can be roasted and substituted for eggplant or zucchini while keeping the salad hearty and flavorful.
3. How do I prevent quinoa from being mushy?
Rinse quinoa thoroughly before cooking and use the proper broth-to-quinoa ratio. Avoid lifting the lid while simmering to retain steam and achieve fluffy grains.
4. Can I prepare this salad ahead of time?
Yes, roast vegetables and cook quinoa in advance. Store them separately in airtight containers and combine with the vinaigrette and fresh herbs just before serving to maintain texture and flavor.
5. Is this salad meal-prep friendly?
Definitely. Portion into containers for up to 4–5 days. Keep dressing separate until ready to eat, making it perfect for quick, healthy lunches or dinners throughout the week.
This recipe has been adapted and simplified from the original version by sweetsavoryandsteph. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
