Roasted Veggie & Ancient Grain Salad
A wholesome and vibrant warm salad featuring fluffy quinoa, tender oven-roasted vegetables, and a crunch of toasted pepitas.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
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
-
1Bring the vegetable broth and quinoa to a boil, then cover and simmer on low for 15 minutes until fluffy.
-
2Toss the sliced zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
-
3Spread the veggies on a baking sheet and roast at 400°F (200°C) for about 20 minutes until slightly charred.
-
4In a large serving bowl, combine the cooked quinoa with the warm roasted vegetables.
-
5Toss everything gently so the juices from the tomatoes coat the grain.
-
6Top with the toasted pumpkin seeds and serve immediately.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account