Delicious Memorial Day Roasted Vegetable Quinoa Salad Recipe

Name: Memorial Day Roasted Vegetable Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup quinoa; 2 bell peppers (mixed colors), diced; 1 medium zucchini, sliced into rounds; 1 cup cherry tomatoes, halved; 1 small red onion, diced; 2 tablespoons extra virgin olive oil; 1/4 cup fresh parsley or basil, chopped; Salt and pepper to taste; Juice of 1 lemon

Recipe By:

Lily Hartwell

Posted:

April 7, 2025

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Memorial Day is upon us, and what better way to celebrate this day of remembrance than by whipping up a vibrant dish that will make your taste buds dance? Picture this: a colorful array of roasted vegetables mixed with fluffy quinoa, creating a symphony of flavors that practically sings “Let’s party!” The aroma wafting from the oven will have your family asking if they can come over for dinner every night.

Memorial Day Quinoa Salad with Roasted Vegetables

As we gather around the grill (or perhaps the dining table if the weather doesn’t cooperate), there’s nothing quite like sharing stories while diving into a plate of this Memorial Day Roasted Vegetable Quinoa Salad. It’s ideal for sunny picnics or cozy get-togethers, and trust me, it’ll have your friends begging for the recipe.

Why You'll Love This Recipe

This delightful roasted vegetable quinoa salad is not only easy to prepare but also bursting with flavor.
It’s visually stunning with its rainbow of veggies and offers endless customization.
Perfect for any gathering or simply enjoying on a quiet afternoon!

I fondly remember one Memorial Day when I made this salad for my family picnic. My cousin thought he could outshine me with his potato salad but ended up sneaking bites from my bowl instead!

Essential Ingredients

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

Quinoa: A superfood packed with protein; rinse it before cooking to remove any bitterness.
Bell Peppers: Use a mix of colors for visual appeal; they add sweetness when roasted.
Zucchini: Slice into rounds; it becomes tender and flavorful during roasting.
Cherry Tomatoes: These little gems burst with juice; choose ripe ones for maximum flavor.
Red Onion: Adds a zingy flavor; roast until caramelized for sweetness.
Olive Oil: Use good quality extra virgin olive oil to enhance flavors.
Fresh Herbs (like parsley or basil): Chop finely; they brighten up the dish beautifully.
Salt and Pepper: Essential seasonings to bring everything together; adjust to taste.
Lemon Juice: A splash at the end adds freshness and balances flavors perfectly.

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

Let’s Make it together

Preheat and Prepare!: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup. This step sets the stage for roasting magic.

Prepare the Quinoa!: Rinse 1 cup of quinoa under cold water in a fine mesh strainer. Cook it according to package instructions until fluffy—about 15 minutes should do the trick.

Chop Those Veggies!: Dice bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Aim for uniformity so they roast evenly—no veggie left behind!

Toss and Roast!: In a large bowl, combine the chopped veggies with olive oil, salt, and pepper. Spread them on baking sheets in a single layer and roast for about 25-30 minutes until tender and slightly charred.

Mix Everything Together!: Once your veggies are roasted to perfection, let them cool slightly before combining them in a big bowl with cooked quinoa and fresh herbs. Drizzle lemon juice over everything—this is where the magic happens!

This Memorial Day Roasted Vegetable Quinoa Salad is not just a dish; it’s an experience that brings people together around food—and isn’t that what we all need? Enjoy every colorful bite!

You Must Know

Fresh herbs enhance flavor; sprinkle in parsley or cilantro for a vibrant touch.
Use seasonal veggies for the best taste; they’re fresher and more flavorful.
Quinoa needs rinsing to remove bitterness; trust me, it makes a world of difference.

Perfecting the Cooking Process

Start by roasting your vegetables while you prepare the quinoa. This allows both to finish at the same time, maximizing flavor and texture without overwhelming your kitchen.

Add Your Touch

Feel free to swap in your favorite veggies or add some chickpeas for extra protein. You could even toss in some feta cheese if you’re feeling adventurous!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of olive oil to revive flavors.

Chef's Helpful Tips

For perfect quinoa, use two parts water for every part grain.
Avoid overcooking vegetables; they should be tender yet crisp.
Let the salad chill before serving for better flavor melding.

I remember making this salad for a picnic, and everyone asked for seconds! It became a hit whenever friends gathered, proving that healthy can be delicious too.

FAQ

What type of vegetables work best in roasted vegetable quinoa salad?

Chop seasonal veggies like bell peppers, zucchini, and carrots for vibrant flavors.

Can I make this salad ahead of time?

Absolutely! Prepare it a day before and store it in the fridge for enhanced flavors.

Is there a gluten-free option for this recipe?

Yes! Quinoa is naturally gluten-free and perfect for those with dietary restrictions.

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