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This quinoa salad with roasted veggies and lemon dressing is my go to for easy lunches and potluck gatherings because it brings tons of color flavor and nutrition to the table with almost no fuss
The first time I made this I tossed in whatever veggies I had and was amazed at how much my friends raved It is now my number one request for group hikes
Ingredients
- Quinoa: gives the salad a fluffy protein rich base choose white quinoa for a mild flavor
- Zucchini: lends tenderness and soaks up the lemon dressing look for ones that feel firm and heavy for their size
- Red bell pepper: adds sweetness and vibrant color choose a pepper that feels glossy and taut
- Red onion: brings subtle bite and a touch of color pick one that feels solid with no soft spots
- Olive oil: is key for roasting and dressing aim for a good extra virgin variety to maximize flavor
- Salt and pepper: boost every ingredient to its fullest use freshly ground pepper for a fresh kick
- Lemon juice: brightens and ties the salad together juicy lemons yield the best flavor
- Dijon mustard: creates a creamy zesty dressing pick a smooth Dijon for easy mixing
- Garlic: offers a savory backbone minced fresh brings the most impact
- Honey: balances out the acidity in the dressing use a floral honey for extra complexity
Step-by-Step Instructions
- Prep and Roast the Veggies:
- Chop the zucchini red pepper and onion into even pieces so they roast evenly Toss with olive oil salt and pepper massaging to coat then spread in a single layer on a baking sheet Roast at 400F until vegetables are golden and soft turning once to brown all sides
- Cook and Fluff the Quinoa:
- Rinse the quinoa under cool water to remove its natural bitterness Simmer in water following the package directions and once done fluff gently with a fork allowing any excess moisture to steam away This keeps the grains light and separate
- Mix the Lemon Dressing:
- In a small bowl whisk lemon juice olive oil Dijon mustard minced garlic and honey together until slightly thickened and the dressing looks glossy Fragrance is a good cue you are done whisking
- Combine and Finish:
- Place the cooked quinoa and roasted vegetables together in your largest bowl Drizzle on the dressing little by little tossing gently to distribute flavors Taste and adjust with extra lemon juice or salt if you crave more zip
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I have always loved adding a handful of crumbled feta at the end The way it melts a bit on warm veggies reminds me of summer dinners on my grandmother’s porch with lemonade nearby
Storage Tips
Store the salad in an airtight container in the fridge If possible keep the dressing separate and toss just before serving to keep textures lively For meal prep divide into individual containers for quick lunches
Ingredient Substitutions
Swap zucchini for yellow squash or small eggplant Try roasted sweet potato for extra heartiness Use white balsamic vinegar if you are out of fresh lemons Add chickpeas if you want more protein and richness
Serving Suggestions
This salad works perfectly as a main on its own topped with seeds or cheese For a bigger meal pile it on crisp greens or spoon alongside grilled fish or chicken It also shines as a picnic or potluck option since it does not wilt easily
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Cultural and Historical Notes
Quinoa has been a staple grain in South America for centuries Roasting the veggies brings out their caramelized sweetness a technique popular in Mediterranean cooking The lemon honey dressing nods to classic French vinaigrettes but with a bright modern twist
Frequently Asked Questions
- → Can I use other vegetables besides zucchini and bell pepper?
Yes, feel free to substitute with vegetables like eggplant, sweet potato, or asparagus for variety.
- → How do I cook quinoa properly for this dish?
Rinse the quinoa and cook according to package directions until fluffy. Let it cool slightly before combining.
- → Is the dish best served warm or cold?
Both ways work well; serve warm for extra comfort or at room temperature for a refreshing option.
- → Can I add protein to make it a main course?
Yes, add crumbled feta, toasted nuts, or grilled chicken for added protein and heartiness.
- → How do I store leftovers?
Store covered in the refrigerator for up to three days. Flavors deepen as it sits.