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Quinoa Salad with Spring Vegetables and Feta

white bowl with colorful roasted vegetable quinoa salad that has asparagus, carrots, zucchini, green olives, red onions and feta

A hearty roasted vegetable quinoa salad that makes a good vegetarian lunch or a lovely side dish for barbecues, picnics, potlucks or parties. Easily made vegan by omitting the feta cheese.

Scale

Ingredients

For the Quick Pickled Onions:

For The Vegetables:

For The Dressing:

Additional Ingredients:

Instructions

Equipment: One or two rimmed baking sheets (veggies need to spread out in a single layer)

Preheat the oven to 400ºF.

Cook the Quinoa: cook per package instructions, adding a pinch or two of salt to the water. Transfer quinoa to a large bowl to cool, so it doesn’t overcook in the hot pot.

Make The Quick Pickled Red Onions: Place the sliced onions in a heat-proof bowl. In a small saucepan bring the vinegar, water, sugar and salt to a boil. Stir until the sugar is dissolved. Pour the hot liquid over the onions and let them steep and cool for 15-20 minutes. Drain and add to the bowl with the quinoa.

Roast The Vegetables: Toss the vegetables with 3 tablespoons of olive oil in a large bowl. Spread them out in a single layer on baking sheets. Sprinkle them with salt and pepper. Roast in the top and bottom shelves of the oven for 20-25 minutes or until the vegetables are just tender but still retaining some of their crunch, switching the position of the trays after 15 minutes.

Assemble the Salad: To the large bowl with the quinoa and onions, add the olives and arugula (if using). Toss with the dressing. Correct the seasoning with salt and pepper to taste. Add the roasted vegetables and toss again. Transfer the salad to a platter and top with feta. Serve warm or at room temperature.

Notes

MAKE IT DAIRY FREE/VEGAN: Omit the feta. Still delicious! Garnish with lemon zest or whole green olives, if you like.

SUBSTITUTIONS: If you can’t find baby carrots, you can use regular carrots but look for slim ones. If they’re fatter than 1/2-inch in diameter, slice them in half lengthwise so they cook through in the same amount of time as the other vegetables.

PREP AHEAD: Cook the quinoa up to a day ahead and store in the fridge, covered. Bring to room temp before eating. Prepare the pickled red onions up to a day ahead and store, covered in the fridge. Slice the olives and store in a baggy in the fridge. Make the dressing up to a day ahead and store, covered, in the fridge. Bring to room temp before using.

Keywords: quinoa salad with vegetables, quinoa with roasted vegetables and feta