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Quinoa and Roasted Vegetable Salad

A Nutritious and Colourful Powerhouse

This flavourful Quinoa and Roasted Vegetable Salad is a delicious blend of textures and tastes. Featuring the rich protein of quinoa and an assortment of roasted vegetables, it’s a wholesome and gratifying dish that’s ideal for lunch, dinner, or a potluck.
Quinoa (pronounced keen-wah) is an ancient grain native to the Andes mountains. It was considered a sacred food by the Incan Empire and is often referred to as a “superfood” today, due to its high nutritional content.
This salad is a great plant-based protein, fibre, vitamins, and minerals source. Quinoa is a complete protein containing all nine essential amino acids your body needs. The roasted vegetables add antioxidants and essential vitamins like A, C, and K.

Quinoa and Roasted Vegetable Salad Tip:  

  • Dressing Variations: While the balsamic vinegar and lemon juice dressing is refreshing, don’t hesitate to experiment with different dressings. A tahini-based dressing or simple red wine vinegar and mustard vinaigrette can offer a new flavour profile.
  • Add Nuts or Seeds: For an extra crunch and a boost of healthy fats, consider adding a handful of toasted nuts or seeds. Pumpkin seeds, pine nuts, or slivered almonds work beautifully in this salad.
  • Cheese Options: While feta cheese adds a lovely briny contrast, you’re not limited to it. Depending on your dietary needs or preferences, goat cheese, shaved Parmesan, or even vegan cheese alternatives can be excellent in this salad.
  • Increase the Protein: Besides the protein-rich quinoa, you can make this salad even more substantial by adding chickpeas, black beans, or grilled chicken for those who include animal products in their diet.
  • Herb Flexibility: Fresh oregano is suggested, but feel free to use whatever fresh herbs you have on hand. Basil, thyme, or mint could all offer a fresh, aromatic twist to the salad.
  • Make Ahead of Time: This salad can be prepared in advance, making it perfect for meal prep. Store the dressing separately and add it just before serving to keep everything fresh.
  • Seasonal Vegetables: Don’t limit yourself to the vegetables listed. This salad is a fantastic canvas for incorporating seasonal produce. Try adding roasted Brussels sprouts in the fall or sweet potatoes in the winter for a seasonal twist.
  • Quinoa: When cooking quinoa, make sure you rinse it well, drain it in a fine-meshed strainer and add a little salt in the cooking water. The usual ratio for cooking quinoa is for every cup of quinoa you should add 1 1/2 cups of water.
  • Rice Cooker: You can use a rice cooker to make your quinoa instead of a pot, it will cook the quinoa safely while you manage the rest of the meal. 

You can customise the Quinoa and Roasted Vegetable Salad to suit your taste preferences and dietary needs, making it a versatile dish for any occasion.


  • 125g quinoa, rinsed
  • 1 tbsp olive oil
  • 1 medium red bell pepper, diced
  • 1 medium  yellow pepper, diced
  • 1 medium  courgette, diced
  • 1 aubergine, diced
  • 1 red onion, diced
  • 1 clove garlic, minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tbsp fresh oregano, medium chopped (or 1 tsp dried)
  • Salt and freshly fine ground black pepper to taste
  • 50g crumbled feta cheese (optional)
  • Handful of fresh parsley, medium chopped (for garnish)


  1. Preheat your oven to 200°C (gas mark 6). 
  2. Line a baking tray with baking paper.
  3. Toss the diced peppers, courgette, aubergine, and red onion with olive oil in a bowl. Season with salt and pepper. 
  4. Spread the vegetables out on the prepared baking tray and roast for 20-25 minutes or until tender and slightly browned.
  5. While the vegetables roast, cook the quinoa according to package instructions. This usually involves rinsing the quinoa and then simmering it in water or broth for about 15 minutes.
  6. Once cooked, fluff the quinoa with a fork and set aside to cool slightly.
  7. Whisk together the balsamic vinegar, lemon juice, oregano, and a pinch of salt and pepper in a small bowl.
  8. In a large serving bowl, combine the cooked quinoa, roasted vegetables, and crumbled feta cheese (if using). 
  9. Pour over the dressing and toss gently to coat.
  10. Garnish with fresh parsley and serve immediately.

If you’re looking for another vibrant salad option with a beautiful pop of colour, try our Roasted Beetroot and Feta Salad. It’s a delightful combination of earthy beetroot, tangy feta cheese, and a refreshing balsamic dressing – a guaranteed crowd-pleaser!

For more a guide to buying the right rice cooker for you, we recommend you read the following: Rice Cooker

Joana Camato

Joana Camato

Busy mom of 2 juggling customer service, SEO analysis, writing, and content management! When I'm not wrangling words or kids, I love getting lost in a good book, whipping up something delicious, or exploring new places.



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