This warm quinoa and roasted vegetable salad is a delightful and nutritious dish that combines the nutty flavor of quinoa with the vibrant tastes of roasted vegetables. Perfect for a light lunch or a hearty side, this recipe is both satisfying and easy to prepare. The addition of fresh herbs and a touch of balsamic vinegar elevates the flavors, making it a crowd-pleaser.
If you're not familiar with quinoa, it's a protein-rich grain that cooks up fluffy and slightly nutty. You might also need to pick up balsamic vinegar and fresh parsley if they're not staples in your kitchen. These ingredients can usually be found in the grains and condiments sections of your supermarket.
Ingredients For Warm Quinoa And Roasted Vegetable Salad
Quinoa: A protein-rich grain that serves as the base of the salad.
Water: Used to cook the quinoa.
Red bell pepper: Adds sweetness and color to the salad.
Yellow bell pepper: Adds a different color and a slightly different sweetness.
Zucchini: Provides a mild flavor and a tender texture.
Red onion: Adds a sharp, sweet flavor when roasted.
Olive oil: Used for roasting the vegetables and adding richness.
Balsamic vinegar: Adds a tangy sweetness to the salad.
Dried oregano: Adds a Mediterranean flavor.
Dried thyme: Adds an earthy, slightly minty flavor.
Fresh parsley: Adds a fresh, herbaceous note to the salad.
Technique Tip for This Recipe
When roasting vegetables, ensure they are cut into uniform pieces to promote even cooking. Spread them out in a single layer on the baking sheet to avoid steaming and achieve a nice caramelization. For added depth of flavor, consider adding a few cloves of garlic or a sprinkle of smoked paprika before roasting.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.
water - Substitute with vegetable broth: Vegetable broth adds more flavor to the dish compared to plain water.
red bell pepper - Substitute with orange bell pepper: Orange bell peppers have a similar sweetness and crunch, making them a suitable replacement.
yellow bell pepper - Substitute with green bell pepper: Green bell peppers are slightly more bitter but still provide a good crunch and color contrast.
zucchini - Substitute with eggplant: Eggplant has a similar texture when roasted and can absorb flavors well.
red onion - Substitute with shallots: Shallots offer a milder flavor and can be a good alternative to red onions.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar tangy flavor and can be used in place of balsamic vinegar.
dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herb flavor that works well in salads.
dried thyme - Substitute with dried rosemary: Dried rosemary has a robust flavor that can replace thyme in roasted vegetable dishes.
fresh parsley - Substitute with fresh cilantro: Fresh cilantro provides a different but fresh and vibrant flavor that can enhance the salad.
Other Alternative Recipes Similar to This Salad
How to Store or Freeze This Salad
- Allow the quinoa and roasted vegetables to cool completely before storing. This helps prevent condensation, which can make the salad soggy.
- Transfer the cooled salad into an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
- Store the salad in the refrigerator for up to 4 days. The flavors often meld together beautifully over time, making it even more delicious.
- For longer storage, consider freezing the salad. Portion it into individual servings using freezer-safe containers or resealable plastic bags. This makes it easy to grab a quick meal later.
- When freezing, remove as much air as possible from the containers or bags to prevent freezer burn. Label with the date to keep track of freshness.
- To thaw, transfer the frozen salad to the refrigerator and let it defrost overnight. For a quicker option, use the defrost setting on your microwave, but be cautious to avoid overheating.
- Once thawed, you can enjoy the salad cold or reheat it gently. If reheating, use a microwave-safe dish and heat in short intervals, stirring occasionally to ensure even warming.
- Freshen up the salad before serving by adding a splash of balsamic vinegar or a drizzle of olive oil. You can also toss in some freshly chopped parsley to revive the flavors.
- Avoid freezing any additional fresh herbs or delicate ingredients you might want to add later, as they can lose their texture and flavor in the freezer.
- If you plan to add any toppings like nuts or seeds, store them separately and mix them in just before serving to maintain their crunch.
How to Reheat Leftovers
Stovetop Method:
- Place the leftover quinoa and roasted vegetables in a skillet.
- Add a splash of water or vegetable broth to prevent sticking.
- Heat over medium heat, stirring occasionally, until warmed through.
Microwave Method:
- Transfer the quinoa and vegetable mixture to a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap with a small vent.
- Heat on high for 1-2 minutes, stirring halfway through. Add a splash of water if needed to keep it moist.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the quinoa and roasted vegetables evenly on a baking sheet.
- Cover with aluminum foil to retain moisture.
- Bake for 10-15 minutes, or until heated through.
Steaming Method:
- Place the quinoa and vegetables in a heatproof bowl.
- Set the bowl in a steamer basket over boiling water.
- Cover and steam for about 5-7 minutes, or until warmed through.
Sous Vide Method:
- Place the quinoa and vegetables in a vacuum-sealed bag or a ziplock bag using the water displacement method.
- Set your sous vide machine to 165°F (74°C).
- Submerge the bag in the water bath and heat for about 30 minutes.
Best Tools for This Recipe
Oven: Used to roast the vegetables at 400°F (200°C) for 20-25 minutes.
Pot: Used to cook the quinoa by bringing it to a boil and then simmering.
Strainer: Used to rinse the quinoa under cold water before cooking.
Baking sheet: Used to spread the chopped vegetables for roasting.
Mixing bowl: Used to combine the cooked quinoa, roasted vegetables, balsamic vinegar, oregano, thyme, and parsley.
Knife: Used to chop the red bell pepper, yellow bell pepper, zucchini, and red onion.
Cutting board: Used as a surface to chop the vegetables.
Measuring cups: Used to measure the quinoa and water.
Measuring spoons: Used to measure the olive oil, balsamic vinegar, dried oregano, and dried thyme.
Wooden spoon: Used to mix the ingredients in the large bowl.
Aluminum foil: Optional, can be used to line the baking sheet for easier cleanup.
Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven.
How to Save Time on Making This Salad
Pre-cook quinoa: Cook quinoa in advance and store it in the fridge. This saves time when assembling the salad.
Chop vegetables ahead: Chop all vegetables the night before and store them in airtight containers.
Use pre-cut veggies: Buy pre-cut vegetables from the store to skip the chopping step entirely.
Batch roast: Roast a large batch of vegetables and use them in multiple meals throughout the week.
Quick seasoning: Mix olive oil, balsamic vinegar, oregano, and thyme in a jar for quick seasoning.
Warm Quinoa and Roasted Vegetable Salad
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 zucchini chopped
- 1 red onion chopped
- 2 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ cup fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C).
- Rinse quinoa under cold water. In a pot, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Toss chopped vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- In a large bowl, combine cooked quinoa, roasted vegetables, balsamic vinegar, oregano, thyme, and parsley. Mix well.
Nutritional Value
Keywords
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