Roasted Vegetable Quinoa Salad with Feta and Pine Nuts
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!
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.