Vibrant Quinoa & Roasted Vegetable Salad with Lemon Herb Vinaigrette
A nutrient rich, hand cubed vegetable medley and fluffy quinoa, tossed in a bright, zesty dressing. Healthy, satisfying, and elegant.
Servings: 4 servings
Ingredients
For the Roasted Vegetables
- 1 lb Sweet Potatoes peeled and cut into 1/2-inch cubes
- 1 lb Zucchini trimmed and cut into 1/2-inch cubes
- 1 Red Bell Pepper seeded and cut into 1/2-inch cubes
- 1 Red Onion peeled and cut into 1/2-inch cubes
- 3 tbsp Extra Virgin Olive Oil
- 1/2 tsp Sea Salt
- 1/4 tsp Freshly Ground Black Pepper
For the Quinoa
- 1 cup Quinoa rinsed thoroughly
- 2 cups Vegetable Broth low sodium
- 1/4 tsp Sea Salt
For the Lemon Herb Vinaigrette
- 1/4 cup Extra Virgin Olive Oil
- 3 tbsp Fresh Lemon Juice
- 1 tbsp Fresh Parsley finely chopped
- 1 tbsp Fresh Mint finely chopped
- 1 tsp Dijon Mustard
- 1 clove Garlic minced
- 1/4 tsp Sea Salt
- 1/8 tsp Freshly Ground Black Pepper
For Garnish (Optional)
- 1/4 cup Toasted Pepitas pumpkin seeds
- 1/4 cup Crumbled Feta Cheese optional, for non vegan
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed sweet potatoes, zucchini, red bell pepper, and red onion with 3 tablespoons of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Ensure each piece is lightly coated. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables for 30-35 minutes, flipping halfway through, until tender and lightly caramelized. The sweet potatoes should be fork tender and the edges of the vegetables should show slight browning.
- While the vegetables roast, prepare the quinoa. Combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon of sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
- Prepare the vinaigrette. In a small bowl or jar, whisk together 1/4 cup of olive oil, lemon juice, chopped parsley, chopped mint, Dijon mustard, minced garlic, 1/4 teaspoon of sea salt, and 1/8 teaspoon of black pepper until well combined and emulsified.
- In a large serving bowl, combine the cooked quinoa and the roasted vegetables. Pour the vinaigrette over the mixture and gently toss to coat everything evenly. Ensure all the components are well distributed.
- Serve warm or at room temperature. Garnish with toasted pepitas and crumbled feta cheese, if desired.
Notes
Pro Chef Tip: The key to the 'Hand Cut Cube' technique is uniform sizing. This ensures even cooking and a visually appealing presentation, preventing any single vegetable from becoming overcooked or mushy. For optimal flavor, source fresh, firm vegetables. Storage: This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and improve over time.