Big Quinoa & Roasted Veg Salad

Ingredients

Roasted Vegetables

• 1 bell pepper (any color), cut into chunks
• 1 zucchini, cut into half-moons
• 1/2 red onion, cut into wedges
• 1/2 eggplant, cut into cubes (optional)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried oregano (or mixed herbs)

Quinoa

• 1/2 cup uncooked quinoa (yields about 1.5 cups cooked)
• 1 cup water or vegetable broth
• Pinch of salt

Salad Base

• 2 large handfuls of salad greens (rocket, spinach, or mixed leaves)

Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 small clove garlic (minced)
• 1/4 tsp salt
• 1/4 tsp black pepper

Toppings

• 1/4 cup crumbled feta cheese
• 2 tbsp toasted seeds (sunflower, pumpkin, or sesame)

Optional additions:

• 1 can chickpeas, drained and roasted with the veg (adds plant protein). Or use dried: soak overnight, simmer 60–90 min until tender, drain, then roast
• 1/2 avocado, sliced
• Grilled chicken breast
• Pomegranate seeds (for sweetness and color)
• Dried cranberries or raisins
• Fresh herbs (mint, parsley, or cilantro)

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Instructions

1. Roast the vegetables

1. Preheat oven to 200°C (400°F).
2. Place the chopped vegetables on a baking tray.
3. Drizzle with 2 tbsp olive oil, sprinkle with salt, pepper, and oregano.
4. Toss with your hands until evenly coated.
5. Spread in a single layer — don’t overcrowd or they’ll steam instead of roast.
6. Roast for 25–30 minutes, tossing halfway through, until golden and slightly charred at the edges.
7. Remove and let cool slightly.

2. Cook the quinoa

1. Rinse the quinoa under cold water in a fine-mesh sieve (removes the bitter coating).
2. Place quinoa, water (or broth), and a pinch of salt in a small pot.
3. Bring to a boil, then reduce to a low simmer.
4. Cover and cook for 15 minutes.
5. Remove from heat, keep the lid on, and let it steam for 5 minutes.
6. Fluff with a fork and let it cool. It can be slightly warm for the salad — just not hot.

3. Make the dressing

1. Combine olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small jar or bowl.
2. Shake or whisk until emulsified.

4. Assemble

1. Place the salad greens in a large bowl or on plates.
2. Add the cooked quinoa and roasted vegetables.
3. Pour the dressing over and toss gently.
4. Top with crumbled feta and toasted seeds.
5. Add any optional toppings.
6. Serve at room temperature.

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Tips

• Batch cook the quinoa — it keeps in the fridge for 4–5 days and works in any salad or as a side.
• Use whatever vegetables you have. Sweet potato, cauliflower, broccoli, cherry tomatoes, and carrots all roast beautifully. Root vegetables may need 35–40 minutes.
• To toast seeds: dry pan, medium heat, 2–3 minutes, shaking often. Keep an eye on them.
• This is a great use-up-leftovers recipe — leftover roasted veg from dinner? Throw them in.
• For meal prep, keep the dressing separate and add just before eating. The salad base keeps well for 2–3 days in the fridge.
• Quinoa is a complete protein (has all 9 essential amino acids), which is rare for a plant — making this a solid vegetarian main.

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Result

A big, colorful, satisfying bowl of fluffy quinoa and caramelized roasted vegetables over crisp greens, tangy with lemon-mustard dressing, salty feta, and crunchy seeds. Filling, nutritious, and somehow makes you feel good about life.