Roasted Vegetable Quinoa Salad with Lemon Herb Vinaigrette

This delicious Quinoa Salad with Roasted Vegetables is a vibrant side dish or a light, healthy entrée — you’ll likely go back for seconds.

Tossed in a simple balsamic dressing and packed with colorful roasted vegetables, this Mediterranean Quinoa Salad is easy to adapt for vegetarian or vegan diets by substituting vegetable broth for chicken broth when cooking the quinoa. Versatile, flavorful, and satisfying.

Quinoa Salad with Roasted Vegetables

With spring in the air, lighter, health-focused dishes are everywhere — and this quinoa salad fits right in. Cooked quinoa becomes the base for oven-roasted eggplant, zucchini, yellow squash, red onion, red pepper, and garlic. Roasting concentrates the vegetables’ natural sweetness while keeping pleasant texture. Combined with sun-dried tomatoes, fresh basil, and a tangy balsamic vinaigrette, the result is a well-balanced salad with bright Mediterranean flavors.

Mediterranean Quinoa Salad Recipe

Prepare the quinoa according to package directions, using chicken or vegetable broth for extra flavor. While it cools, dice the vegetables and roast them at high heat so they caramelize slightly and develop depth. Combine the cooled quinoa with the roasted vegetables, sun-dried tomatoes, and fresh basil, then dress everything with a good-quality balsamic vinaigrette. Adjust seasoning to taste. This salad keeps well, making it great for lunches or meal prep — I enjoyed it for several days straight.

Note: Quinoa is one of the few plant-based foods considered a complete protein because it provides all essential amino acids. However, it does not contain as much protein per serving as animal sources like meat or eggs.

Ingredients

1 1/2 cups dried quinoa, cooked (follow package instructions; use chicken or vegetable broth instead of water)
Chicken or vegetable broth (as needed to cook quinoa)
1/4 cup olive oil, divided
1 small eggplant, cut into 1/2-inch cubes
Salt, to draw moisture from the eggplant
Freshly ground black pepper
1 zucchini, cut into small cubes
1 yellow squash, cut into small cubes
3 garlic cloves, minced, divided
1 red bell pepper, cut into small cubes
1 red onion, diced finely
1/3 cup good-quality balsamic vinegar
10 marinated sun-dried tomatoes, julienned
1/2 cup fresh basil, sliced into thin strips (chiffonade)

Instructions

Preheat the oven to 450ºF. Cook the quinoa according to package directions, using broth for more flavor. Stir in 1 tablespoon of olive oil and let the quinoa cool.
Place the eggplant in a colander, sprinkle with salt, and let it rest for about 20 minutes to draw out excess moisture. Rinse and pat dry before roasting.
Toss the zucchini and yellow squash with 1 tablespoon olive oil, one-third of the minced garlic, 1/4 teaspoon salt, and a few grinds of black pepper. Spread on a sheet pan and roast for 8–10 minutes, until just tender. Transfer to the quinoa bowl.
Toss the red bell pepper and red onion with 1 tablespoon olive oil, one-third of the garlic, and salt and pepper. Roast for 10–15 minutes, then add to the quinoa.
Toss the eggplant with 1 tablespoon olive oil and the remaining garlic (do not add more salt). Roast for 15–20 minutes until golden and tender, then add to the quinoa.
Stir in the balsamic vinegar, sun-dried tomatoes, and basil. Gently toss to combine and taste for seasoning. Adjust salt, pepper, or a splash more olive oil or balsamic if desired.

Notes

This salad can also be made using orzo instead of quinoa for a different texture. To make the dish vegan, cook the quinoa in vegetable broth or water. Leftovers store well in the fridge for several days and can be served cold, at room temperature, or gently warmed.

Nutrition Information (per serving)

Yield: 6 servings. Calories: 243; Total Fat: 11g; Saturated Fat: 2g; Unsaturated Fat: 9g; Cholesterol: 1mg; Sodium: 265mg; Carbohydrates: 35g; Fiber: 7g; Sugar: 12g; Protein: 5g. These values are estimates and may vary depending on brands and exact ingredient amounts.

Here are a few related healthy recipe ideas from fellow food bloggers to inspire more seasonal meals, including variations like salmon with quinoa, farro salads, and spring risottos.