Roasted Veggie & Ancient Grain Salad
A wholesome and vibrant warm salad featuring fluffy quinoa, tender oven-roasted vegetables, and a crunch of toasted pepitas.
40 min
Easy
Saludable / Mediterránea
3 servings
The story behind
I remember making this for a picnic with friends, and it was a total hit because it holds up so well without getting soggy. Roasting the vegetables brings out a natural sweetness that balances beautifully with the nutty flavor of the quinoa. It’s a very forgiving dish that lets you use whatever veggies you have on hand. I love pairing this with a crisp white wine like a Sauvignon Blanc or a simple iced green tea. It’s absolutely perfect for a healthy weekend lunch or a post-workout dinner. Simple, colorful, and packed with energy.
Instructions
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1Bring the vegetable broth and quinoa to a boil, then cover and simmer on low for 15 minutes until fluffy.
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2Toss the sliced zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
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3Spread the veggies on a baking sheet and roast at 400°F (200°C) for about 20 minutes until slightly charred.
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4In a large serving bowl, combine the cooked quinoa with the warm roasted vegetables.
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5Toss everything gently so the juices from the tomatoes coat the grain.
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6Top with the toasted pumpkin seeds and serve immediately.
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