Quinoa and Roasted Vegetable Salad: Easy Recipe, Meal Prep Tips, and Serving Ideas

There’s something so satisfying about a bowl packed with vibrant colors and fresh flavors. That’s exactly why I love making this quinoa and roasted vegetable salad. It’s a simple dish that brings together fluffy quinoa with a rainbow of roasted veggies for a meal that’s as nourishing as it is beautiful.

I first tried a version of this salad at a cozy café and was hooked instantly. The nutty quinoa pairs perfectly with the caramelized sweetness of roasted vegetables. Whether I’m looking for a quick lunch or a hearty side dish for dinner this salad always hits the spot. Plus it’s easy to make ahead and tastes even better the next day.

Ingredients

For bold vegan flavors and lasting nourishment, I keep my quinoa and roasted vegetable salad loaded with fresh produce and simple pantry staples. Here is everything you need for my go-to recipe.

For the Quinoa

• 1 cup dry quinoa, rinsed well
• 2 cups water
• 1/4 teaspoon sea salt

For the Roasted Vegetables

• 1 medium red bell pepper, seeded and chopped
• 1 medium zucchini, chopped
• 1 small red onion, peeled and cut into wedges
• 1 cup cherry tomatoes, halved
• 1 medium carrot, peeled and sliced
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper

Optional Add-Ins

• 1/4 cup chopped fresh parsley or cilantro
• 1/4 cup toasted pumpkin seeds or slivered almonds
• 1/4 cup dried cranberries or golden raisins
• 2 tablespoons hemp seeds or flaxseed meal

Tools and Equipment

For my quinoa and roasted vegetable salad, I grab a few kitchen essentials that make prepping and cooking much smoother.

• Large Baking Sheet: I use this to spread out my veggies evenly so they roast instead of steam.
• Parchment Paper: This makes clean-up easier and prevents sticking.
• Chef’s Knife: A sharp knife helps me quickly and precisely chop fresh veggies.
• Cutting Board: I always use a sturdy board for safe slicing and dicing.
• Fine Mesh Sieve: I rinse my quinoa under cold water with this to remove bitterness.
• Medium Saucepan with Lid: Perfect for simmering quinoa until it’s fluffy and tender.
• Large Mixing Bowl: I toss all the roasted veggies, cooked quinoa, and dressing together in this.
• Small Jar or Bowl with Whisk: I mix the dressing here for quick, even blending.
• Measuring Cups and Spoons: For consistency and accuracy in every batch.

These tools help me cook efficiently and ensure everything comes together perfectly in my vegan kitchen.

Directions

I always feel excited putting this Quinoa and Roasted Vegetable Salad together because it bursts with flavor and texture in every bite. Follow these steps to create a vibrant and nourishing vegan meal.

Prep the Vegetables

• Preheat your oven to 425°F for perfect roasting.
• Wash and dry all vegetables thoroughly.
• Dice 1 red bell pepper, 1 zucchini, and 1 red onion into even 1-inch pieces.
• Slice 1 cup of cremini mushrooms and halve 1 cup of cherry tomatoes.
• Toss all prepped vegetables in a large bowl with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until coated evenly.

Cook the Quinoa

• Rinse 1 cup dry quinoa in a fine mesh sieve under cold water.
• Combine rinsed quinoa with 2 cups water and a pinch of salt in a medium saucepan.
• Bring to a gentle boil, then cover, lower heat to simmer for 15 minutes.
• Remove from heat and let stand covered for 5 minutes. Fluff quinoa gently with a fork to release steam.

Roast the Vegetables

• Line a large baking sheet with parchment paper for easy cleanup.
• Spread tossed vegetables out in a single layer to ensure even roasting.
• Roast for 20 to 25 minutes, stirring halfway through. Look for caramelized edges and tender centers.

Prepare the Dressing

• In a small jar or bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Taste and adjust seasoning if needed. Shake or whisk until fully emulsified.

Assemble the Salad

• Pour the cooked quinoa into a large mixing bowl.
• Add roasted vegetables and toss gently to combine.
• Drizzle the dressing over, then fold until everything is evenly coated.
• For extra flavor and color, sprinkle with 1/4 cup chopped fresh parsley or basil and add a handful of toasted pumpkin seeds or dried cranberries if desired.
• Serve warm or at room temperature. This salad stays delicious for days and travels well for meal prep or picnics.

Make-Ahead Tips

When I ran my vegan restaurant I always looked for ways to make meal prep efficient without sacrificing freshness or flavor. This quinoa and roasted vegetable salad is a staple in my home because it’s naturally suited for make-ahead meals. Here’s how I handle each step to keep everything vibrant and delicious.

• Cook and Cool Quinoa Ahead

I cook the quinoa a day before I need it and let it cool completely before storing it in an airtight container in the refrigerator. The grains stay fluffy without clumping together. Cold quinoa mixes with the dressing beautifully and actually absorbs flavors better after a night in the fridge.

• Roast Vegetables in Advance

I chop and roast all my vegetables up to two days ahead. Once roasted, I let them cool then store them in a sealed container in the fridge. This locks in their caramelized flavor and prevents them from getting soggy.

• Store the Dressing Separately

I always whisk together my dressing and keep it in a small mason jar in the fridge. Just shake before using. Combining the salad just before serving keeps the vegetables crisp and the quinoa from getting overly moist.

• Assemble Just Before Serving

I mix the quinoa, roasted vegetables, and dressing together when I’m ready to eat. If I’m packing lunch for the next day or prepping for a picnic I keep everything separate until mealtime for maximum freshness.

• Add-Ins Stay Fresh and Crunchy

I add toasted nuts, seeds, or dried fruits right before serving. This keeps them from losing crunch or becoming chewy.

Making the components of this vegan salad ahead saves prep time and gives the flavors a chance to deepen. I love that the quinoa and roasted veggies are flexible with whatever schedule I’m working around—perfect for busy vegan families or solo meal preppers who want healthy options ready in the fridge.

Serving Suggestions

I love how versatile this quinoa and roasted vegetable salad is. For a light lunch, I serve it on a bed of fresh spinach or arugula and top it with a sprinkle of toasted almonds or pine nuts. The nutty crunch adds a satisfying texture and makes the meal even more energizing. If I want a heartier option, I pair the salad with warm lentil soup or a fluffy slice of seeded whole grain bread.

For a colorful spread at gatherings, I present the salad in a large shallow platter, garnished with extra chopped fresh cilantro or parsley and a handful of pomegranate seeds. The salad also works well as a protein-packed filling for leafy collard green wraps or in lettuce cups for an easy, hand-held snack.

When prepping for meal plans or picnics, I portion the salad into mason jars. I layer the dressing at the bottom, then the quinoa, followed by roasted veggies and greens at the top. This keeps everything fresh and crisp until I’m ready to shake and eat.

I encourage my students to enjoy the salad as a side with vegan mains like stuffed peppers, marinated tofu skewers, or baked falafel. The flavors are vibrant enough to complement any savory entrée without overpowering the dish. For extra zest, I add a squeeze of fresh lemon just before serving.

Here are my favorite ways to enjoy this salad:

This salad tastes delicious warm or chilled, making it perfect for any season and any time of day.

Storage and Leftovers

I always look for ways to make meal prep smoother and keep my vegan dishes tasting fresh. Quinoa and roasted vegetable salad is fantastic for storage and works perfectly in a busy kitchen.

Storing the Salad

• Let the salad cool completely before storing. This helps keep the texture of the quinoa and the roasted vegetables just right.
• Transfer the salad to an airtight container to prevent it from drying out or absorbing odors.
• Store the dressing separately in a glass jar or small sealed container if possible. This helps keep the vegetables crisp until you are ready to eat.
• Place the salad and dressing in the refrigerator.

Leftover Shelf Life

If you have prepared the salad in advance, assemble only what you need for each meal and leave the rest undressed until serving. Otherwise, the ingredients might get soggy.

Tips for Reviving Leftovers

• If the salad seems a little dry after refrigeration, drizzle a touch more dressing or add a squeeze of lemon juice before serving.
• For a warm meal, gently reheat leftovers in a skillet over medium heat for 2-3 minutes, stirring to warm through without wilting the veggies.
• Cold leftovers make a refreshing lunch, especially on busy days or post-workout when I need something filling and energizing.

Freezing

For best flavor and texture, I do not recommend freezing this salad. Quinoa can become mushy and vegetables lose their roasted edges after thawing. For meal prep, stick to fridge storage for the best result.

Conclusion

I always find myself coming back to this quinoa and roasted vegetable salad whenever I want something both satisfying and simple. It’s one of those recipes that never lets me down whether I’m prepping for a busy week or planning a picnic.

If you give it a try I’d love to hear how you make it your own. There’s just something special about a dish that’s as easy to customize as it is to enjoy. Happy cooking!