Roasted Vegetable Quinoa Salad with Feta and Pine Nuts

Roasted Vegetable Quinoa Salad with Feta and Pine Nuts

Packed with a ton of flavor, this simple roasted vegetable quinoa salad recipe combines homemade sundried tomato vinaigrette, creamy feta, toasted pine nuts, and fresh basil. It's great as a dinner side dish or weekday lunch. And it lasts up to 5 days in the fridge, so it's perfect for meal prep!

Course Salad, Side Dish

Cuisine American

Keyword How to Cook Quinoa For Salad, Quinoa and Vegetable Salad, Quinoa Salad, Quinoa Salad Recipe, Quinoa Salad with Feta, Quinoa Salad with Veggies, Quinoa with Roasted Vegetables, Roasted Vegetable Quinoa, Roasted Vegetable Quinoa Salad, Sundried Tomato Vinaigrette

Prep Time 20

Cook Time 20

Servings servings

Calories 247kcal

Author Faith Gorsky

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 granulated white 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

US Customary - Metric

Instructions

Make the Quinoa:

Toast. 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 and cook. Cover the saucepan and cook until the water is absorbed, about 15 minutes (don’t open the saucepan while it cooks).
Rest and fluff. Remove it from the heat, let it sit (covered) 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

Salad Storage: 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.
Vinaigrette Storage: You can store sun-dried tomato vinaigrette in a glass jar in the fridge for up to 1 week.
Vegan Version: Use vegetable stock to make the quinoa, and omit the feta.

Nutrition