Memorial Day Roasted Vegetable Quinoa Salad Recipe

Name: Memorial Day Roasted Vegetable Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup tri-color quinoa; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1 small red onion, diced; 3 tablespoons extra virgin olive oil; Juice of 1 lemon; 1 teaspoon dried oregano; Salt and pepper to taste

Recipe By:

Lily Hartwell

Posted:

May 2, 2025

0 Shares

Jump to Recipe·Print Recipe·Leave a Review

Memorial Day is not just about honoring those who served; it’s also about gathering around the grill and indulging in delicious food. Picture this: a colorful bowl of Memorial Day Roasted Vegetable Quinoa Salad, bursting with flavors that dance on your palate like fireworks lighting up the night sky. The aroma of roasting vegetables mingles with the scent of fresh herbs, creating a tantalizing invitation to dig in.

You can already imagine the crunch of the veggies and the nutty goodness of quinoa. This dish isn’t just a side; it’s a celebration in a bowl! Ideal for picnics, barbecues, or simply enjoying on your patio while basking in the sun, this salad promises to be the star of any gathering.

Why You'll Love This Recipe

This colorful quinoa salad is simple to prepare and perfect for meal prep or potlucks.
Every bite bursts with flavor thanks to fresh veggies and herbs.
Its vibrant colors make it an eye-catching centerpiece for any table.
Enjoy it warm or cold—this dish is incredibly versatile!

I once made this salad for a family gathering, and my cousin declared it “the best thing since sliced bread.” Let me tell you; he usually sticks to hot dogs!

Essential Ingredients

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

Quinoa: Use tri-color quinoa for added visual appeal and nutty flavor.
Zucchini: Look for firm zucchini; they add great texture when roasted.
Red Bell Pepper: Choose bright red peppers; they provide sweetness and vibrant color.
Cherry Tomatoes: Opt for ripe cherry tomatoes; their juiciness enhances the overall flavor.
Red Onion: Use red onion for its mild flavor that perfectly complements roasted veggies.
Olive Oil: Extra virgin olive oil adds richness; don’t skimp on quality here!

For the Dressing:

Fresh Lemon Juice: Freshly squeezed lemon juice brightens up all flavors; bottled just won’t cut it!
Dried Oregano: Dried oregano brings an earthy note; feel free to use fresh if you have it!
Salt & Pepper: Season generously but taste as you go to avoid overdoing it.

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

Let’s Make it together

Prep Your Veggies: Begin by preheating your oven to 425°F (220°C). Chop zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. The colors alone will make you smile.

Toss with Olive Oil: In a large mixing bowl, combine your chopped veggies with olive oil, salt, pepper, and dried oregano. Toss until everything is coated like they’ve just had a spa day.

Roast Away!: Spread the seasoned veggies onto a large baking sheet lined with parchment paper. Roast them in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized. Don’t forget to breathe in that delicious aroma!

Cook the Quinoa: While your veggies roast away blissfully, rinse 1 cup of quinoa under cold water. Cook according to package instructions—generally about 15 minutes in simmering water until fluffy.

Mix It All Together: Once everything has cooled slightly after roasting, combine your cooked quinoa and roasted veggies in a large bowl. Drizzle fresh lemon juice over the top for that zesty kick.

Taste Test Time!: Before serving, give your salad one last taste test. Adjust seasoning as needed—just imagine how much better you can make it if you add a pinch of love!

This Memorial Day Roasted Vegetable Quinoa Salad isn’t just food; it’s an experience waiting to happen! So grab your friends or family (or enjoy it solo), sit back under that blue sky, and let every bite remind you that life—and food—should always be celebrated!

You Must Know

Fresh herbs enhance flavor, so don’t skimp on parsley or cilantro.
Use seasonal vegetables for maximum taste and nutrition; they shine in this Memorial Day Roasted Vegetable Quinoa Salad.
Roast your vegetables until they’re caramelized for sweet, smoky goodness that elevates the dish.

Perfecting the Cooking Process

Start by roasting your vegetables while cooking quinoa to save time and achieve perfect textures. This ensures everything is ready simultaneously and bursting with flavor.

Add Your Touch

Feel free to swap out vegetables based on your preferences or what you have on hand. You can add chickpeas or nuts for extra protein and crunch.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave to retain texture and flavor.

Chef's Helpful Tips

For a delightful crunch, toast some nuts before adding them to the salad; it transforms the dish!
Always rinse quinoa before cooking to remove bitterness—trust me, this step makes a difference!
Experiment with different oils or dressings to find your favorite combination.

The first time I made Memorial Day Roasted Vegetable Quinoa Salad, my friends couldn’t stop raving about it—it was a hit at our picnic!

FAQ

Can I use other grains instead of quinoa?

Yes, farro, barley, or brown rice are great alternatives if you prefer different grains.

How do I make this salad vegan?

This recipe is naturally vegan; just skip any cheese toppings if used.

What’s a good dressing for this salad?

A simple lemon vinaigrette pairs beautifully with the roasted vegetables and quinoa mix.

0 Shares