Roasted Veggie Quinoa Salad
featured in Lettuce-Free Salads
This hearty and healthy salad makes a satisfying lunch or dinner. The roasted vegetables add a depth of flavor to the quinoa and the tangy dressing ties everything together.
Tasty Team
95% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
- ½ cup zucchini (75 g), cubed
- ½ cup sweet potato (100 g), cubed
- 1 cup cherry tomato (200 g), halved
- ½ red onion, diced
- ½ cup corn (85 g), fresh or canned
- ½ lemon, for juice
- 4 tablespoons olive oil, divided
- 1 teaspoon garlic salt, to taste
- pepper, to taste
- 4 cups quinoa (680 g), cooked
- 1 tablespoon apple cider vinegar
- ¼ cup fresh parsley (10 g), chopped
Nutrition Info
- Calories 706
- Fat 14g
- Carbs 120g
- Fiber 13g
- Sugar 5g
- Protein 24g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Add the zucchini, sweet potato, tomatoes, onion, and corn to the baking sheet.
- Drizzle with the lemon juice and 2 tablespoons of olive oil, then season with garlic salt and pepper. Toss to coat evenly, keeping the vegetables separate on the pan.
- Roast for 15-20 minutes, or until fork tender.
- Transfer the roasted vegetables to a large bowl, and add the quinoa. Toss well.
- In a small bowl, mix together the remaining 2 tablespoons of olive oil and apple cider vinegar. Pour over the veggies and quinoa, and toss to coat.
- Garnish with parsley.
- Enjoy!
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