Description
A quick and wholesome quinoa salad featuring warm roasted vegetables, tangy lemon vinaigrette, and creamy feta cheese. This recipe is perfect for a nutritious lunch or light dinner and can be customized with fresh greens and chickpeas for added texture and protein.
Ingredients
Quinoa
- 1 cup instant or quick-cook quinoa (white, red, or tri-color)
Vegetables
- 2 cups frozen roasted vegetables (such as bell peppers, zucchini, and carrots)
Dressings and Extras
- 1/3 cup crumbled feta cheese
- 1/4 cup lemon vinaigrette (store-bought or homemade)
- fresh parsley (optional)
- baby spinach (optional)
- canned chickpeas (optional)
- pine nuts (optional)
Instructions
- Cook the Quinoa: Prepare the quinoa according to package instructions. Using instant or quick-cook quinoa will take about 5 to 10 minutes, making it a fast base for this salad.
- Heat the Roasted Vegetables: Warm the frozen roasted vegetables by sautéing them in a skillet over medium heat, microwaving, or using an air fryer until heated through, approximately 5 to 7 minutes. For fresh vegetables, roast them in the oven at 425°F for 15 to 20 minutes ahead of time.
- Prepare the Vinaigrette (if homemade): Whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 clove minced garlic, and season with salt and pepper to taste. Set aside to let the flavors meld.
- Assemble the Salad: In a large bowl, combine the warm quinoa and roasted vegetables. Add the crumbled feta cheese, pour over the vinaigrette, and toss gently to evenly coat all ingredients. Enhance the salad with optional fresh parsley, baby spinach, canned chickpeas, and pine nuts if desired.
- Serve: Plate the salad immediately while warm or chill for later consumption. Enjoy this vibrant, nutritious meal as a filling lunch or light dinner option.
Notes
- You can substitute the frozen roasted vegetables with fresh vegetables roasted in advance.
- For a vegan version, omit feta cheese or use a plant-based alternative.
- Add extra protein by including canned chickpeas or pine nuts.
- Adjust lemon vinaigrette ingredients to taste for more tang or sweetness.
- Salad can be served warm or cold depending on preference.
