Colorful Memorial Day Roasted Vegetable Quinoa Salad Recipe

It’s that time of year when the sun shines brighter, the grill gets fired up, and the aroma of fresh veggies wafts through the air. Let me introduce you to my favorite dish for those sunny get-togethers—Memorial Day Roasted Vegetable Quinoa Salad! This dish is not only a feast for your taste buds but also a colorful centerpiece that will have everyone asking for seconds.

vibrant hues of roasted bell peppers, zucchini, and cherry tomatoes mingling with fluffy quinoa and a zesty dressing. Every bite bursts with flavor and texture that screams summer! This dish has been my go-to for family barbecues ever since I accidentally made too much one year—talk about a happy accident! The memory of everyone digging in and complimenting my culinary skills (which I usually charge them for) is one I cherish.

I remember the first time I made this dish; my friends couldn’t stop raving about it! Their reactions were priceless as they asked if I had secretly enrolled in culinary school.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: A nutrient-dense grain that provides protein and fiber; rinse it before cooking to remove bitterness.
• Bell Peppers: Choose red, yellow, or orange varieties for sweetness; they add beautiful color and crunch.
• Zucchini: Opt for firm zucchinis; they roast beautifully and soak up flavors while maintaining a slight crunch.
• Cherry Tomatoes: Sweet and juicy; halving them allows their natural sweetness to shine through after roasting.
• Red Onion: Adds a hint of sharpness; slice thinly to balance the sweetness of the other vegetables.
• Olive Oil: Use extra virgin olive oil for richness; it enhances all the flavors while roasting the veggies.
• Lemon Juice: Freshly squeezed juice brightens every bite; it’s like sunshine in a bowl!
• Fresh Herbs (like parsley or basil): They bring freshness and color; chop them finely before adding.
• Salt & Pepper: Essential seasonings that elevate all the flavors in this salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat & Prepare:Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. It’s like giving yourself a little cooking gift!

Roast Those Veggies :Chop your bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Spread them out on your prepared baking sheet. Drizzle with olive oil, sprinkle salt and pepper generously over them, then give everything a good toss until they are well-coated.

Bake Until Tender :Roast the veggies in the preheated oven for about 20-25 minutes or until they’re tender and slightly caramelized. You want those edges golden brown! The scent will be so enticing that you might just start dancing around your kitchen.

Cook Your Quinoa:While the veggies roast away, rinse 1 cup of quinoa under cold water in a fine-mesh strainer. In a medium pot, combine rinsed quinoa with 2 cups of water. Bring it to a boil over medium-high heat. Lower the heat once boiling and cover it with a lid. Let it simmer for about 15 minutes until all liquid is absorbed.

Mix It All Together :Once everything is cooked—fluffy quinoa and beautifully roasted vegetables—combine them in a large bowl. Drizzle lemon juice over the mixture and toss gently using two forks or simply use your hands (bonus points if you channel your inner chef).

Garnish & Serve :Finally, sprinkle chopped fresh herbs on top before serving. Not only does this add flavor but also makes your salad look like something from a magazine cover.

Now you’re ready to serve up this stunning Memorial Day Roasted Vegetable Quinoa Salad at your next gathering! Whether as an accompaniment or star player on its own plate—it’s bound to steal the show.

So there you have it! Whip up this delightful salad at your next barbecue celebration or picnic outing. Your taste buds will thank you while you bask under warm sunshine surrounded by friends—and don’t forget to take photos because trust me; social media loves vibrant food shots!

Perfecting the Cooking Process

For the best results, roast the vegetables first while cooking quinoa simultaneously. This ensures everything is hot and ready to combine without extra waiting time.

Add Your Touch

Feel free to swap in seasonal veggies like asparagus or bell peppers for variety. You can also add nuts for crunch or feta cheese for creaminess if desired.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. To reheat, microwave until warm, or toss in a skillet over medium heat until heated through.

My family devoured this salad during our last picnic, with compliments flying around like confetti! It’s amazing how food can bring everyone together, isn’t it?

FAQ

What vegetables work best in Memorial Day Roasted Vegetable Quinoa Salad?

Seasonal veggies like zucchini, bell peppers, and cherry tomatoes are fantastic additions.

Can I make Memorial Day Roasted Vegetable Quinoa Salad ahead of time?

Yes, you can prepare it a day before and store it in the fridge.

Is it possible to add protein to this salad?

Absolutely! Grilled chicken or chickpeas make excellent protein-packed additions.

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Memorial Day Roasted Vegetable Quinoa Salad

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Memorial Day Roasted Vegetable Quinoa Salad is a colorful and nutritious dish, combining roasted veggies with fluffy quinoa. Perfect for summer gatherings, it’s both healthy and delicious!

• Total Time: 40 minutes
• Yield: Serves 4

Ingredients

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• 1 cup quinoa
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• ¼ cup fresh parsley or basil, chopped
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Chop the bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Place them on the prepared baking sheet.
3. Drizzle the vegetables with olive oil and season generously with salt and pepper. Toss to coat.
4. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
5. Meanwhile, rinse quinoa under cold water. In a pot, combine quinoa with 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.
6. In a large bowl, mix the cooked quinoa with the roasted vegetables. Drizzle lemon juice over the top and gently toss to combine.
7. Garnish with fresh herbs before serving.

Notes

•  Feel free to substitute seasonal veggies like asparagus or add nuts for crunch.
• This salad can be made ahead of time and stored in an airtight container in the fridge.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg