Delicious Vegan Roasted Veggie & Quinoa Salad with Lemon Vinaigrette

Introduction

If you’re looking for a nutrient-packed, flavorful, and satisfying meal, this Delicious Vegan Roasted Veggie & Quinoa Salad with Lemon Vinaigrette is just what you need. This vibrant dish combines roasted seasonal vegetables, fluffy quinoa, and a zesty lemon vinaigrette, making it a perfect balance of savory, tangy, and fresh flavors. It’s ideal for meal prep, a light lunch, or as a hearty side dish for any occasion.

Quinoa, often called a superfood, forms the base of this salad, providing a complete protein source rich in fiber, vitamins, and minerals. Roasted vegetables add depth and natural sweetness, while the bright, citrusy dressing ties everything together beautifully. Whether you enjoy it warm or cold, this salad is a must-try for anyone seeking a wholesome and delicious plant-based meal.

One of the best things about this dish is its versatility—you can swap out the vegetables based on what’s in season, add nuts or seeds for extra crunch, or even toss in some chickpeas for additional protein. Plus, it’s naturally gluten-free, dairy-free, and soy-free, making it a fantastic option for a variety of dietary needs.

Whether you’re making this for a weeknight dinner, meal prep, or a potluck gathering, this vegan roasted veggie & quinoa salad will impress with its combination of colors, textures, and bold flavors. Let’s explore why this salad deserves a spot on your table and how to make it effortlessly.

Why Choose This Vegan Roasted Veggie & Quinoa Salad?

This isn’t just any salad—it’s hearty, nutritious, and bursting with flavors that will make you crave it again and again. Here’s why you’ll love it:

1. Packed with Plant-Based Protein & Nutrients

• Quinoa is a complete protein, meaning it contains all nine essential amino acids—perfect for plant-based diets.
• Roasted vegetables provide fiber, antioxidants, and vitamins that support overall health.
• Olive oil and nuts/seeds add healthy fats, keeping you full and satisfied.

2. Bold, Zesty Flavors with a Light Dressing

• The lemon vinaigrette enhances the roasted veggies and quinoa with its bright, tangy, and slightly sweet taste.
• Garlic and Dijon mustard add an extra kick, making every bite exciting.
• Fresh herbs like parsley and basil add a refreshing element that balances the richness of the roasted vegetables.

3. Easy to Make & Great for Meal Prep

• This salad is simple to prepare with just a few easy steps—roast, cook, mix, and enjoy!
• It stores well in the fridge for up to 4 days, making it a great option for meal prep.
• It tastes even better the next day as the flavors continue to meld together.

4. Customizable & Seasonal

• Swap out vegetables based on the season—zucchini, butternut squash, eggplant, or asparagus all work well.
• Add nuts, seeds, or legumes for extra texture and protein.
• Adjust the lemon vinaigrette to suit your taste—more citrus for brightness, maple syrup for sweetness, or Dijon for tanginess.

Picture Gallery

Ingredients

For the Roasted Vegetables

• 1 medium zucchini, chopped
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced
• 1 medium sweet potato, diced
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder

For the Quinoa

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water for a lighter flavor)
• ½ teaspoon salt

For the Lemon Vinaigrette

• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup (or agave)
• 1 small garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Add-Ins

• ¼ cup toasted almonds or walnuts (for crunch)
• ¼ cup pumpkin seeds (pepitas) (for extra nutrients)
• ½ cup chickpeas (for more protein)
• ¼ cup fresh parsley or basil, chopped (for garnish)

Ingredient Breakdown

Quinoa: A Superfood Base

Quinoa is not only a complete protein, but it’s also rich in fiber, iron, and magnesium. Cooking it in vegetable broth enhances its natural nutty flavor, making it the perfect base for this salad.

Roasted Vegetables: A Flavor Boost

Roasting vegetables caramelizes their natural sugars, creating sweet, smoky, and deep flavors that take this salad to the next level. The combination of bell peppers, sweet potatoes, zucchini, and tomatoes provides a mix of textures and colors.

Lemon Vinaigrette: The Perfect Dressing

This dressing balances zesty citrus, umami-rich Dijon mustard, and mild sweetness from maple syrup, bringing all the salad ingredients together with a refreshing, tangy touch.

Instructions

Step 1: Roast the Vegetables

1. Preheat the oven to 400°F (200°C).
2. Place chopped zucchini, bell peppers, cherry tomatoes, red onion, and sweet potato on a large baking sheet.
3. Drizzle with olive oil, then sprinkle with salt, black pepper, smoked paprika, and garlic powder. Toss to coat.
4. Roast for 25-30 minutes, tossing halfway through, until vegetables are tender and slightly caramelized.

Step 2: Cook the Quinoa

5. While the veggies are roasting, rinse the quinoa under running water.
6. In a medium saucepan, bring vegetable broth (or water) and salt to a boil.
7. Add the quinoa, reduce heat to low, cover, and let it simmer for 15 minutes until the liquid is absorbed.
8. Remove from heat and fluff with a fork. Let it cool slightly.

Step 3: Prepare the Lemon Vinaigrette

9. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic, salt, and black pepper.
10. Adjust seasoning to taste—add more lemon for brightness or more maple syrup for sweetness.

Step 4: Assemble the Salad

11. In a large mixing bowl, combine cooked quinoa and roasted vegetables.
12. Drizzle with the lemon vinaigrette and toss gently to coat.
13. Stir in fresh parsley or basil and any optional add-ins like nuts, seeds, or chickpeas.

Step 5: Serve & Enjoy

14. Serve warm or cold, garnished with extra herbs and toasted nuts.
15. Store leftovers in an airtight container in the fridge for up to 4 days.

Tips and Variations

• Make it a complete meal: Add tofu, tempeh, or chickpeas for extra protein.
• Spice it up: Add a pinch of red pepper flakes for heat.
• Nut-Free Option: Replace nuts with seeds (sunflower or pumpkin) for crunch.
• Meal Prep Friendly: Store dressing separately to keep the salad fresh longer.

Nutritional Information (Per Serving)

• Calories: ~320
• Protein: 9g
• Carbohydrates: 42g
• Fats: 14g
• Fiber: 7g
• Iron: 3.2mg
• Vitamin C: 45% DV

Conclusion

This Vegan Roasted Veggie & Quinoa Salad with Lemon Vinaigrette is a hearty, nutritious, and flavor-packed dish perfect for any time of the year. Whether you enjoy it warm or cold, as a main meal or side dish, it’s a satisfying way to eat more plant-based, wholesome foods.

Have you tried this recipe? Let me know how you customized it in the comments!

Disclaimer: The nutritional information provided is an estimate. Always consult a professional for dietary needs.