Skip to Content

Roasted Vegetable Quinoa Salad

Delicious and easy-to-make, this roasted vegetable quinoa salad is sure to be the star of your next gathering! Check out the recipe here for an extra burst of flavor.
Overhead view of Roasted Vegetable Quinoa Salad.

When you combine roasted veggies’ warm flavor andinoa’s nuttiness texture with quinoa, you get a delicious side dish that’s perfect for just about any occasion. This roasted vegetable quinoa salad is a great option for any get-together. Everyone will love the amazing combination of healthy veggies, filling grain, and homemade vinaigrette in this simple side dish recipe.

Quinoa Salad with Roasted Vegetables Pin.

*This post contains affiliate links. As an Amazon Affiliate, I earn a commission on qualifying purchases.

What Do I Need to Make Roasted Vegetable Quinoa Salad?

Packed with protein and veggies, this delicious salad recipe is the perfect side dish for any meal. And since it’s prepared with a handful of fresh ingredients, it’s also easy to make! To whip up this simple roasted vegetable salad, you’ll need just a few basic supplies, including:

Ingredients for Quinoa Salad.

How Do I Make Roasted Vegetable Quinoa?

Thanks to its rainbow of colorful veggies, this quinoa salad may look difficult to prepare. But it couldn’t be easier to make! You must follow these simple instructions for cooking your vegetables and layering the salad ingredients.

Step One: Prepare the Quinoa

Before blending your salad ingredients, you’ll need to cook your quinoa. Start by combining the quinoa and chicken stock in a small saucepan. Bring the liquid to a boil, reduce the heat to medium-low, and cover the pan. Simmer the stock for around 10 minutes, then remove the pot from the heat and allow it to sit with the lid on for an additional 10 minutes. After that, you can fluff the quinoa with a fork and allow it to cool.

Step Two: Roast the Vegetables

While waiting for your quinoa to cool, vegetables prepare your ve for roasting. Start by preheating the oven to 425 degrees, then drizzle olive oil over your corn, tomatoes, peppers, and asparagus. Arrange the corn on a baking sheet and place it in the oven to bake for 10 minutes. Then, add the tomatoes and bell pepper to the pan and cook another 10 minutes. Finally, add the asparagus to the pan and continue cooking for 15 more minutes. When all the vegetables are finished cooking, remove the pan from the oven and allow them to cool.

Overhead view of roasted rainbow vegetables.

Step Three: Prepare the Dressing

After giving your quinoa and vegetables plenty of time to cool, you can prepare the dressing for your salad. Stir together the olive oil and red wine vinegar with a whisk. Season the mixture with salt and pepper to taste, then whisk again to combine all the ingredients. Set the dressing aside until you’re finished combining all the salad ingredients.

Step Four: Prep the Veggies

Now that your vegetables have had time to cool, you can start prepping them for your salad. First, trim the kernels off the corn cobs and transfer them to your serving bowl. Then, dice the bell pepper and cut the asparagus into one-inch pieces. Place all the vegetables in the bowl.

Step Five: Mix the Salad

Add the cooked quinoa to the serving bowl and the prepared dressing, mint, parsley, and crumbled feta. Stir to mix all the ingredients together until they’re well combined and coated in dressing. Chill the salad until you’re ready to serve.

Overhead view of Roasted Vegetable Quinoa Salad.

What Vegetables Can I Add to My Quinoa Salad?

Since quinoa is such a neutral grain, it pairs perfectly with various vegetables. That makes it perfect for a salad! If you want to add even more veggies to your roasted vegetable salad, try mixing in some of these ideas:

  • Eggplant
  • Zucchini
  • Yellow squash
  • Carrots
  • Sweet potatoes
  • Broccoli
  • Cauliflower
  • Mushrooms
  • Brussels sprouts
  • Butternut squash
  • Onion

Overhead view of bowl of quinoa salad with roasted vegetables. Two servings of the salad on plates beside the bowl.

How to Store Roasted Vegetable Quinoa Salad? 

This filling side dish is perfect for any occasion, so you probably won’t have any left after serving it! But if you do have leftovers, they’re easy to store.

Transfer the salad to an airtight container or tightly cover the serving bowl with plastic wrap. Place the container in the refrigerator until you can enjoy it again. The salad will stay good for up to four days. Make sure to stir the salad well before serving.

Can I Serve the Quinoa Salad Warm?

This delicious salad recipe is great when served cold, thanks to the combination of vegetables and homemade dressing. But the great thing about this easy side dish is its versatility!

You can also warm your quinoa salad for a hearty, filling side dish with dinner. Mix all the ingredients and coat the ingredientsegetables in the dressing after preparing your quinoa and roasting your v. After that, your warm quinoa salad is ready to enjoy!

Can I Make Quinoa Salad Ahead of Time?

This simple side dish is great for a party because you can easily prepare it in advance! After mixing all the ingredients, cover the bowl and store it in the refrigerator until you’re ready to serve it. The salad is best when enjoyed up to 24 hours after preparing it, so mix the ingredients no more than one day in advance.

Closeup of Quinoa Roasted Vegetable Salad.

Overhead view of Roasted Vegetable Quinoa Salad.

Roasted Vegetable Quinoa Salad

Delicious and easy-to-make, this roasted vegetable quinoa salad is sure to be the star of your next gathering! Check out the recipe here for an extra burst of flavor.
No ratings yet
Print Pin Rate
Course: Main Course, Salad
Cuisine: Vegetarian
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8
Calories: 197kcal



  • Preheat oven to 425°F
  • Combine quinoa and chicken stock in a small saucepan. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Remove from heat, keep the lid on, and allow to sit for 10 more minutes. Fluff with a fork. Cool.
  • Meanwhile, drizzle corn, tomatoes, pepper and asparagus with 1 Tablespoon of olive oil. Season with salt and pepper. Place corn on a baking sheet and cook for 10 minutes. Add tomatoes and bell pepper and cook for 10 minutes more. Add asparagus and cook for 15 more minutes. Remove from oven and cool.
  • To make the dressing whisk together remaining 1 Tablespoon olive oil with 2 Tablespoons red wine vinegar. Season with salt and pepper to taste.
  • Carefully cut kernels from corn cob. Dice bell pepper. Cut asparagus into 1-inch pieces.
  • In a large bowl combine cooked quinoa, roasted vegetables, dressing, mint, parsley and crumbled feta. Stir until fully combined. Refrigerate until ready to serve.


Calories: 197kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 372mg | Potassium: 517mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1451IU | Vitamin C: 38mg | Calcium: 144mg | Iron: 3mg
Recipe Rating