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This Roasted Vegetable Quinoa Salad recipe is nutrient-dense, easy to make, and full of flavor with sundried tomato vinaigrette, feta, pine nuts, and fresh basil. It pairs well as a side dish with just about anything you can grill up, and it’s satisfying enough to stand alone as a main dish. And you can customize it to suit your tastes or what you have on hand!
If you’re looking for an easy yet elegant salad that pairs well with anything, look no further!
This Roasted Vegetable Quinoa Salad is a great side dish or lunch. And to make it a filling dinner, feel free to add cooked and chopped chicken or a can of rinsed and drained white beans.
The beauty of this dish is that it’s highly customizable! You can roast any vegetables you have on hand. Fresh basil really brightens the flavor, but you could also use fresh parsley, cilantro, chives, oregano, or any fresh herb you like. Crumbled feta and toasted pine nuts are great finishing touches, but feel free to swap them out for whatever type of cheese and nuts you like.
Additionally, this salad is naturally gluten-free and vegan-friendly! To make it vegan, use vegetable stock to make the quinoa and omit the feta.
Is Quinoa Bitter?
Did you ever wonder why some people naturally gravitate towards certain foods and other people avoid those same foods like the plague? It’s science!
In undergraduate school I majored in biological sciences, and evolutionary biology was the first required science course. In one of our first classes, we discussed how genetics influences different peoples’ taste perceptions. To illustrate our discussion, the professor passed out little pieces of paper containing phenylthiocarbamide (PTC) to all the students.
The professor told us that about 75% of us would taste a bitter flavor (ranging anywhere from extreme to slight bitterness) and about 25% would taste nothing at all.
I tasted the PTC and to me it tasted extremely bitter. I was shocked to see that my friend who also tasted the PTC hadn’t immediately yanked the horrid little piece of paper out of her mouth or made the same squinty face and “yuck!” noise that I had made. She hadn’t tasted anything at all!
And in the end the professor was right. He took a poll of our 500+ person class, and about 75% of us had tasted bitter and 25% had tasted nothing. (You can read more about the PTC gene on Today’s Dietitian; very interesting stuff!)
Quite a few people have told me that they don’t like quinoa. The first time I had it I didn’t care much for it either. It makes sense to me that some people are more sensitive to taste of the bitter resin called saponin that naturally coats the outside of quinoa, acting as a natural defense against predators eating it. (Even after some serious rinsing, who knows if all of the saponin is completely removed?!)
That’s why I love pairing quinoa with naturally sweet ingredients, such as cherry tomatoes, red bell pepper, and fresh basil!
Why You’ll Love This Recipe
- It’s a great side dish or make it a full meal. As a side dish, this feeds about 8; and as a main dish, you’ll get 4 servings. To bump up the protein, you can add cooked chopped chicken or a can of rinsed and drained cannellini beans.
- This salad is full of healthy, nutrient-dense foods, and it’s equally delicious! Sundried tomato vinaigrette, fresh basil, crumbled feta, and toasted pine nuts pack a punch of flavor and a ton of textures.
- No worries if you’re busy. Quinoa Salad whips up in well under an hour, and is elegant enough to entertain with.
The Best Roasted Vegetable Quinoa Salad Recipe
Ingredients
Quinoa:
- Extra-virgin olive oil
- Quinoa
- Chicken stock
- Salt
- Black pepper
Roasted Vegetables:
- Zucchini
- Red bell pepper
- Extra-virgin olive oil
- Salt
- Black pepper
Other Salad Components:
- Cherry tomatoes
- Fresh basil
- Crumbled feta
- Pine nuts
Sundried Tomato Vinaigrette:
- Garlic
- Sundried tomatoes
- White wine vinegar
- Extra-virgin olive oil
- Dijon mustard
- Sugar
- Dried basil
- Salt
- Black pepper
Step-by-Step Instructions
Step 1: Make the Quinoa:
- Add the oil to a 3-quart saucepan over medium heat. Once hot, stir in the quinoa and toast for 3 minutes, stirring frequently.
- Stir in the chicken stock, salt, and black pepper. Bring up to a boil, then turn the heat down so it doesn’t boil over.
- Cover the saucepan and cook until the water is absorbed, about 15 minutes (don’t open the saucepan while it cooks).
- Remove it from the heat, let it sit for 10 minutes, and then fluff the quinoa with a fork.
Step 2: Make the Roasted Vegetables:
Toss together all ingredients on a large baking tray, and then spread everything out in an even layer. Roast until softened and starting to brown in spots, about 10 minutes at 450F.
Step 3: Make the Sundried Tomato Vinaigrette:
Add all ingredients to a bowl and whisk to combine.
Step 4: Assemble the Salad:
Spread the quinoa out onto a large platter, and top with the roasted vegetables. Add the cherry tomatoes, basil, feta, and pine nuts decoratively. Serve along with the vinaigrette to drizzle on top.
Storage
You can make this recipe ahead of time. Store the cooked quinoa, roasted vegetables, and sundried tomato vinaigrette in separate airtight containers in the fridge for up to 5 days before assembling the salad.
Once you assemble the salad and add the salad dressing, you can store leftovers in an airtight container in the fridge for up to 2 days.
Quinoa Salad Recipe FAQs
Is Quinoa Healthy?
Yes! Quinoa is nutrient-dense with a variety of health benefits.
Although quinoa is thought of as a whole grain, it’s actually a pseudocereal, and more closely related to beetroots and spinach.
For over 5000 years, the Incas and native peoples of the Andes Mountains in South America have cultivated quinoa. And it’s so nutritious that NASA has used it to feed astronauts on long-term space missions.
Quinoa is a complete protein, which means that it contains all of the essential amino acids that make up our muscles, bones, skin, and blood. This is impressive because it’s rare to find a plant-based protein that can boast this!
Additionally, quinoa is a good source of fiber, high in antioxidants and iron, and provides folate, manganese, and magnesium.
You can read more about quinoa on Medical News Today, Healthline, and WebMD.
Does Quinoa Have to be Rinsed?
Yes! Quinoa is naturally coating with a compound called saponin, which has a bitter or soap-like flavor. However, briefly rinsing quinoa in a fine mesh sieve under cool running water gets rid of (or minimizes) this coating and the unpleasant flavor that goes along with it.
What’s in Quinoa Salad?
Our salad contains cooked fluffy quinoa, roasted zucchini and red bell pepper, fresh cherry tomatoes, homemade sundried tomato vinaigrette, and flavor-packed toppings (feta, pine nuts, and basil).
If you don’t have time to roast vegetables, no worries. Instead of the zucchini, you can chop up a cucumber and use raw roasted red pepper. Or use store-bought roasted red pepper!
Also, feel free to swap out the roasted vegetables for whatever you like or have on hand. Yellow summer squash, cauliflower, Brussels sprouts, broccoli, etc. – it’s all delicious here.
And remember, you’re not stuck with this salad dressing! Instead of making your own sundried tomato vinaigrette you can buy it at the store, or go with any dressing you like.
How Long Does Quinoa Salad Last in the Fridge?
Before you put together the components, you can store the cooked quinoa, roasted vegetables, and sundried tomato vinaigrette for up to 5 days in separate airtight containers in the fridge for up to 5 days.
After the salad is assembled and the dressing is added, the leftovers will keep for about 2 days in an airtight container in the fridge.
What Should I Serve with Quinoa Salad?
If you’re serving this as a side dish, here are a few things to pair with it:
And if you want to make this a full meal, here are some ideas for what to serve with it:
- Crusty bread (try this no-knead bread recipe)
- Savory Scones with Scallion and Cheese
- Bump up the protein with cooked, cubed chicken or a can of rinsed, drained cannellini beans
More Salads Perfect for a Potluck
- Crunchy Ramen Noodle Salad
- Quick and Easy Buffalo Chicken Pasta Salad
- Salad Olivier (Russian Potato Salad)
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Roasted Vegetable Quinoa Salad with Feta and Pine Nuts
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Ingredients
Quinoa:
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup quinoa rinsed in a fine mesh sieve under cool running water and drained well
- 2 cups chicken stock or vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roasted Vegetables:
- 1 zucchini ends trimmed off and sliced into circles
- 1 red bell pepper thinly sliced
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sundried Tomato Vinaigrette:
- 1 clove garlic crushed
- 1 tablespoon sundried tomatoes minced
- 2 tablespoons white wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar or honey
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Other:
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil leaves
- 1/4 cup crumbled feta
- 3 tablespoons pine nuts lightly toasted
Instructions
Make the Quinoa:
- Add the oil to a 3-quart saucepan over medium heat. Once hot, stir in the quinoa and toast for 3 minutes, stirring frequently. Stir in the chicken stock, salt, and black pepper. Bring up to a boil, then turn the heat down so it doesn’t boil over.
- Cover the saucepan and cook until the water is absorbed, about 15 minutes (don’t open the saucepan while it cooks).
- Remove it from the heat, let it sit for 10 minutes, and then fluff the quinoa with a fork.
Make the Roasted Vegetables:
- Roast the vegetables while the quinoa cooks. Preheat the oven to 450F.
- Toss together all ingredients on a large baking tray, and then spread everything out in an even layer.
- Roast until softened and starting to brown in spots, about 10 minutes.
Make the Sundried Tomato Vinaigrette:
- Add all ingredients to a bowl and whisk to combine.
Assemble the Salad:
- Spread the quinoa out onto a large platter, and top with the roasted vegetables. Add the cherry tomatoes, basil, feta, and pine nuts decoratively.
- Serve along with the vinaigrette to drizzle on top.
Notes
- Storage: You can make this recipe ahead of time. Store the cooked quinoa, roasted vegetables, and sundried tomato vinaigrette in separate airtight containers in the fridge for up to 5 days before assembling the salad. Once you assemble the salad and add the salad dressing, you can store leftovers in an airtight container in the fridge for up to 2 days.
- To Make This Vegan: Use vegetable stock to make the quinoa, and omit the feta.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
This post was first published on An Edible Mosaic on September 14, 2010. I updated it with more information on August 17, 2022.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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All the components of this were really easy to make. It was absolutely delicious and a very satisfying lunch. Will make again!
We love quinoa. Tonight we had quinoa stuffed peppers. This dish looks delicious.
quinoa is really only as good as the stuff cooked with it, and what you’ve done here is excellent!
i’ve done that test before – i was a nontaster! i also thought it was really cool.
I’ve read similar things about people being genetically predisposed to liking or disliking cilantro, and also (sorry if this is gross) about people being able to smell asparagus pee LOL.
This recipe looks fantastic, and I can’t wait to try it!
I hope you have a happy Thursday!
There are obviously acquired tastes as well as evolved preferences. But there are also some things beyond our control. There’s some deal with lemons and being introduced to them at a particular age. Changes how you taste things forever. I’ll have to look that one up again
A perfect summer lunch! Even packaging and taking it to work is possible. Great!
So interesting – I’ve never even given any thought to a possible genetic link to taste perceptions. I certainly don’t taste anything bitter when I eat quinoa, to me it just tastes bland so needs to be bolstered by bold flavours. Your salad looks perfect for that.
I love quinoa! The first time I had quinoa it was a cold salad with beet juice…totally delicious!
This is very interesting! I think when you taste bitter, that means you are a super taster. I did a post (albeit a humorous one) about it: http://lentilbreakdown.blogspot.com/2010/07/let-games-begin.html
As far as quinoa goes, I don’t even rinse it first. Must be genetic. Maybe my lineage is Peruvian. : )
wow, Faith. That was really interesting what you said in the first paragraph. I suppose I’ll be one of the people who tastes bitter because I cannot enjoy quinoa for that reason!
This salad looks so bright and colorful though….it probably will change my mind! :-)
I like quinoa, especially prepared the way you have done with such fresh delicious ingredients. Thanks for sharing a lovely recipe and for visiting my blog via Lazaro’s guest post. I like your blog, you have some interesting and mouth watering things here:) I will check back to see your latest creations, thanks again.
I remember that same test in school, but I can’t remember if I tasted or not.
Reminds me how some people think that cilantro tastes soapy and some don’t?
Your dish looks delicious! I have a bag of quinoa that I have been meaning to use and never did. Saving your recipe!
I still haven’t tried quinoa Faith, but I hope when I do that I’m one of those that likes it. I would like to try this with butternut. That is so interesting how you tasted bitterness and your friend didn’t!
So does that mean you’re a supertaster, Faith? I think I’ve heard of the test before, but I’ve never tried it. More importantly, you had 500+ people in your class?? Woah. Big class :O
Your quinoa dish looks so good! I find that when I soak quinoa for a little while and try to scrub off the outer coating, it tastes a little less bitter – I’m not sure if you’re supposed to do that or not, though. Either way, great dish!
I should try experimenting more with this quinoa. Your salad sounds very tasty.
I have had a few members of my family tell me that quinoa scared them too…I loved being able to serve them a tasty dish to help change their minds! This looks like a delicious twist on a salad I usually make in the winter months. Thank you for sharing a summer version…one that I can make now!
I love, love, love quinoa and would choose it over rice or pasta. I especially love that it gives me a tiny bit of protein, which I hardly get anywhere else.
Great recipe…it looks delicious!
It’s bitter? Oh dear.
Blond Duck, Not to everyone. And if you taste any bitterness, it’s easily balanced with naturally sweet veggies. :)
Nutritious and delicious, good for ur body and soul :)
What a neat study! I’m thinking I’m among the 25% that wouldn’t have tasted the bitter b/c I have never found quinoa to be bitter. In fact, it’s my favourite grain! :)
A lovely dish and a great way to celebrate the end of summer!
I didn’t know there was a bitter gene… most interesting. I do know that quinoa has the saponin coating that tastes unpleasant if you forget to rinse and bang it around in the strainer for a bit (who hasn’t forgotten to do it at least once?).
I just had a 20-something couple over to dinner and we were talking about tastes. I wonder how much more they taste than myself and Dr. Lostpast after a lifetime of tastes and smoking and breathing polluted city air etc. Do I spice things more now that I am older??? Who can know what another person is really tasting?
To be honest I’m one of those people who has not been won over by quinoa yet. But this recipe makes me want to give it another chance for sure. Also clicking on your links about genetics and taste/eating behavior. I want to be a dietitian and find all that stuff fascinating.
I have not cooked quinoa before. This looks so healthy and delicious that I should try. Thanks very much for sharing.
Sounds healthy and delicious though I never tried quinoa so far, beautifully presented..
Lovin’ that serving bowl!
So cute and I love that colour of green.
refreshing and healthy recipe!
Your post was very interesting and educative. I love the veggies you have put in this dish. I agree with you that roasting the veggies do highlight their flavors.
What a fascinating experiment! I wonder if I would taste the bitter too.
I have still never tried quinoa, in all honesty I have stayed away from it cause it looks waaaaaay too healthy, but one of these days I might break down and try it LOL.
*kisses* HH
That was such an interesting read Faith, I never knew that little fact. I’m now wondering if I would have been able to taste the bitterness in the cilentro test. The dish looks very inviting, I’m imaging I’d really like this combination.
Faith,
Interesting read. It’s such a fine line when you are cooking for so many people, with disparate tastes. What a balancing act.
Love this quinoa dish. Since my wife is vegetarian I’ve had to incorporate lots of new products, quinoa being one of them.
Thanks for sharing.
Ahh that is so interesting Faith! I know some people really dislike coriander or cilantro because of an enzyme. I wonder if I would have been able to taste the bitter taste or not in this test! :)
I’m learning neurology now in school and perception just fascinates me. How one thing can appeal to one person and then be abhorrent to another. Crazy. The cilantro gene is another weird one. I can’t imagine not adoring cilantro, but if it tasted like soap to me…well that’s a whole other story.
Thankfully, I am a quinoa LOVER! And this looks like one colorful delicious dish. Great balance of flavors!
How interesting! I graduated with a TON of cooking and taste classes, and I never learned that. Or at least I don’t -remember- learning that. Guess that’s why I don’t care for savory quinoa. HOWEVER, that recipe looks wonderful…and since your recipes are always wonderful, SAVE! :)
it’s so interesting that our taste is genetically determined, i didn’t know that! It makes so much sense though, some people prefer some food and hates others! It’s related to the blood type study too. I’m type A and my body digests better plant food than animal food. :)
I don’t like much quinoa, it’s not the taste, but the texture is kind of bland. But yours look really pretty ;)
I think, many are still afraid of quinoa. I used to be until I tried it. Now, I look for all the recipes I can find, so thank you for giving me another one, a nice vegetarian one.
Do you think that doing My Meatless Mondays is going to turn me into a complete vegetarian. I keep getting all these fantastic recipes and am making less and less meat, as a result.
Photos are beauties, as usual.
very interesting… I adore quinoa, thinks it’s great. It does look a little odd though don’t you think? goodbye to Summer – hello Fall
~Chef Louise
I still haven’t tried quinoa but I want to and this dish looks like a great one to start with!
Oh my gosh, Faith, this is so fresh and delicious! I also like to use quinoa when I make tabbouleh.
Very interesting post! I am a fan of quinoa and never find it bitter – hmmm… I love the roasted vegetables!
I do like quinoa–and rinse it well before cooking. It’s so protein complete, and versatile. Your salad looks delicious. As we move into fall, butternut is a natural pairing, too.
Interesting about the “bitter” gene. I wonder if it is similar to that which governs people’s experience of cilantro—to some it tastes soapy, or like dirt.
I still cannot care much for quiona. I did try, but something isn’t quite right. Having said that, I did embrace other grains though, like barleys…
I am glad that someone else out there is enjoying quinoa as much as I do. Did you see my quinoa and avocado salad? It was superb. All this quinoa talk is making me want to make my vegetarian chili with it… hmmmmm. ;) This salad looks delish!