| Prep: 20 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 19g | 3g | 30g |
| sugars | fibre | protein | salt |
| 7g | 4g | 7g | 0.25g |
Why I Love American Quinoa and Roasted Vegetable Salad
It’s hard not to fall in love with a recipe like the Quinoa and Roasted Vegetable Salad. It’s hearty, vibrant and a wonderful blend of flavors. As I was growing up in Seattle, the bounty of fresh produce available in the farmers’ markets deeply influenced my culinary journey. As a result, I am always looking to create dishes that celebrate and enhance the natural flavors of each ingredient. This recipe does just that.
The Inspiration Behind the Recipe
While I adore the seafood-centric diet of my Japanese heritage, American cuisine allows me the flexibility to experiment with a vast array of ingredients. I have to mention Ina Garten, one of the American chefs that truly inspire me. Her stress-free approach to cooking and her focus on fresh ingredients echo in this Quinoa and Roasted Vegetable Salad recipe.
What I Love About the Quinoa and Roasted Vegetable Salad
This dish intertwines the fresh vibrancy of various vegetables with the creamy savoriness of feta cheese. The quinoa adds a wonderful texture and is a great source of protein, making this salad a perfect standalone dish. One of the greatest joys of this recipe is its versatility. It invites tinkering and personalization—a pinch of your favorite herb here, a sprinkling of a beloved cheese there.
If you’re looking for pairings, this salad goes wonderfully with grilled meats or roasted poultry. If you’ve tried something like a Greek Salad, you’ll find similar but unique pleasures in our Quinoa and Roasted Vegetable Salad. It’s a lighter dish but still packs a flavorful punch, a balance that I’m always looking to strike in my kitchen, whether in Seattle or Japan.
All in all, the Quinoa and Roasted Vegetable Salad is a testament to the beauty of simplicity in cooking—a symphony of natural flavors that make every bite a delight. It’s not only about the taste and the combination of ingredients, but also the memories it evokes—the bustling farmers’ markets of Seattle, the cooking sessions with my family, and the connection to my dual heritage.
What You’ll Need
- 1 cup of uncooked quinoa
- 2 cups of water or vegetable broth for cooking quinoa
- 2 zucchini, cut into 1-inch pieces
- 2 red bell peppers, cut into 1-inch pieces
- 2 carrots, peeled and cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 1/3 cup of fresh lemon juice
- 1/3 cup of olive oil for dressing
- 2 garlic cloves, minced
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 cup of feta cheese, crumbled
- 1 cup of cherry or grape tomatoes, halved
Method
Step One
First rinse the quinoa under cold water until the water runs clear. This helps to remove the saponins that can make the quinoa taste bitter. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and let it simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed. Allow the cooked quinoa to cool to room temperature.
Step Two
While the quinoa is cooking, prepare the vegetables. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the zucchini, red bell peppers, carrots, and red onion into 1-inch pieces. Toss the cut vegetables in 3 tablespoons of olive oil and sprinkle with salt and pepper to taste. Spread the vegetables out on a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, or until they are tender and starting to brown at the edges. Allow the roasted vegetables to cool.
Step Three
In the meantime, make the dressing. In a small bowl, whisk together the fresh lemon juice, 1/3 cup of olive oil, minced garlic, dried basil, and dried oregano. You can add salt and pepper to taste.
Step Four
In a large bowl, combine the cooled quinoa, roasted vegetables, crumbled feta cheese, and halved cherry or grape tomatoes. Pour the dressing over the salad and gently toss until everything is well coated. You can serve the salad immediately, or let it chill in the fridge for an hour or two to let the flavors meld together.
