by: julioarco88Posted on:

Vibrant Vegan Quinoa Salad with Roasted Vegetables & Lemon Dressing

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

This Vibrant Vegan Quinoa Salad with Roasted Vegetables & Lemon Dressing is the perfect mix of wholesome ingredients, bold flavors, and vibrant colors. Packed with fluffy quinoa, caramelized roasted vegetables, and a zesty lemon dressing, this salad is both nutritious and satisfying.

Whether you’re looking for a light lunch, a hearty side dish, or a meal prep recipe to get you through the week, this quinoa salad has you covered.

Why You’ll Love This Recipe

  • Packed with Nutrition: High in protein, fiber, and vitamins.
  • Bold Flavors: Roasted veggies and a tangy lemon dressing make each bite exciting.
  • Versatile: Works as a main dish, side dish, or meal prep option.
  • Naturally Vegan & Gluten-Free: Perfect for a variety of dietary needs.

Ingredients

For the Salad:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, sliced into wedges
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

For the Lemon Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Ingredient Breakdown

Quinoa

A protein-packed, gluten-free grain that serves as the perfect base for this salad.

Roasted Vegetables

Add sweetness, depth, and vibrant colors to the dish while providing a variety of nutrients.

Lemon Dressing

Zesty, tangy, and fresh, this dressing ties all the flavors together beautifully.

Instructions

Step 1: Cook the Quinoa

  1. In a medium saucepan, bring the quinoa and water (or vegetable broth) to a boil.
  2. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
  3. Fluff the quinoa with a fork and set aside to cool.

Step 2: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the zucchini, bell pepper, cherry tomatoes, red onion, and broccoli with olive oil, smoked paprika, salt, and black pepper.
  3. Spread the vegetables in an even layer and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

Step 3: Make the Lemon Dressing

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper until well combined.

Step 4: Assemble the Salad

  1. In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh parsley.
  2. Drizzle the lemon dressing over the salad and toss to combine.

Step 5: Serve and Enjoy

  1. Serve the salad warm, at room temperature, or chilled. Enjoy as a main dish or a side!

Picture Gallery

Tips and Variations

  • Add More Protein: Toss in chickpeas, tofu, or roasted tempeh for an extra protein boost.
  • Switch the Veggies: Use whatever vegetables you have on hand, such as sweet potatoes, asparagus, or carrots.
  • Make It a Meal Prep: Divide the salad into individual containers for an easy grab-and-go lunch.
  • Storage: Store in an airtight container in the fridge for up to 4 days.

Nutritional Information (Per Serving – 1 of 4)

  • Calories: 280
  • Protein: 8g
  • Carbohydrates: 35g
  • Fat: 12g
  • Fiber: 6g
  • Vitamin C: 80% of the daily value
  • Iron: 15% of the daily value

This salad is as nutritious as it is delicious, making it a perfect option for any meal.

Conclusion

This Vibrant Vegan Quinoa Salad with Roasted Vegetables & Lemon Dressing is a versatile, nutritious dish that you’ll want to make on repeat. It’s simple, customizable, and bursting with flavor—perfect for any time of the year.

Have you tried this recipe? Share your thoughts and tips in the comments below! Don’t forget to post your salad creations on social media and tag us—we’d love to see your beautiful dishes.

Frequently Asked Questions

1. Can I use pre-cooked quinoa?

Yes, pre-cooked quinoa is a great time-saving option. Use about 3 cups of cooked quinoa for this recipe.

2. What’s the best way to reheat the salad?

This salad can be enjoyed cold or warm. To reheat, simply microwave it for 1-2 minutes or warm it in a skillet.

3. Can I make the dressing ahead of time?

Absolutely! The dressing can be stored in the fridge for up to a week. Shake or stir before using.

4. What other herbs can I use?

Fresh cilantro, dill, or basil would work beautifully in place of parsley.

5. How can I make this nut-free?

This recipe is naturally nut-free! If you’re adding protein, ensure it’s nut-free (e.g., use chickpeas instead of nut-based ingredients).

Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.

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