Memorial Day is almost here! Imagine a bowl brimming with colorful roasted vegetables and fluffy quinoa dancing together in a culinary symphony of flavors. Each bite bursts with freshness, making it the perfect tribute to summer’s arrival and those sunny backyard barbecues.
This Memorial Day Roasted Vegetable Quinoa Salad isn’t just a dish; it’s a celebration of flavors that will have your taste buds doing the cha-cha! As you prepare this delightful meal, you’ll be reminiscing about past cookouts while eagerly anticipating the deliciousness awaiting you at the table.
Why You'll Love This Recipe
- This vibrant salad makes meal prep incredibly easy and is customizable based on seasonal veggies
- It’s visually stunning with its colorful ingredients and has a delightful flavor profile that everyone will adore
- Perfect for potlucks or as a side dish at your next gathering
Family gatherings are always an adventure in my home; this dish has consistently earned rave reviews from everyone around the table.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Quinoa: Choose tri-color quinoa for added visual appeal and nutty flavor; rinse it before cooking to remove bitterness.
- Zucchini: Opt for firm zucchinis; they provide a lovely texture when roasted and soak up flavors beautifully.
- Bell Peppers: Use a mix of colors for vibrancy; these sweet gems add crunch and sweetness to every bite.
- Red Onion: Slice thinly for balanced sweetness; roasting brings out its natural sugars, adding depth to the salad.
- Cherry Tomatoes: Burst-in-your-mouth goodness; halving them lets their juices mingle wonderfully with other flavors.
- Olive Oil: Extra virgin olive oil enhances flavor; it’s perfect for roasting vegetables while keeping everything moist.
- Garlic Powder: A dash of garlic powder elevates the flavor profile without overpowering the other ingredients.
- Salt & Pepper: Essential seasonings that bring out the natural flavors of each ingredient; adjust according to your taste.
- Lemon Juice: Fresh lemon juice adds brightness and balances richness; it’s like sunshine in every bite!
- Fresh Herbs (like parsley or basil): Chop finely to sprinkle on top for freshness; herbs elevate the entire dish with aromatic notes.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Start by preheating your oven to 425°F (220°C). Spread parchment paper on a baking sheet for easy cleanup later.
Prepare Your Quinoa: Rinse 1 cup of quinoa under cold water until it runs clear. Combine it with 2 cups of water or vegetable broth in a saucepan over medium heat. Bring it to a boil, then lower the heat and simmer until fluffy—about 15 minutes.
Chop Your Veggies: While the quinoa cooks, chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. The more color you use, the prettier your salad will be!
Toss With Olive Oil: In a large bowl, toss all chopped vegetables with olive oil, garlic powder, salt, and pepper. Ensure everything gets coated evenly for maximum flavor during roasting.
Roast Those Beauties: Spread the veggies onto your prepared baking sheet in an even layer. Roast them in your preheated oven for about 20-25 minutes until they’re tender and slightly caramelized—this is where magic happens!
Mingle Everything Together: Once both quinoa and veggies are ready, combine them in a large bowl. Add fresh lemon juice and chopped herbs for that zesty kick! Toss gently until everything is well-mixed.
Now take a moment—you did it! You’ve created a beautiful Memorial Day Roasted Vegetable Quinoa Salad that’s bursting with flavor!
In conclusion, serve this refreshing salad at your next gathering or simply enjoy it as lunch throughout the week! It’s delicious warm or cold—talk about versatility!
This delightful dish captures summer’s essence while honoring those cherished moments we celebrate together on Memorial Day. Enjoy every bite!
You Must Know
- This Memorial Day Roasted Vegetable Quinoa Salad is not just nutritious; it’s a colorful feast for the eyes and the taste buds
- The blend of roasted vegetables and quinoa makes it a satisfying dish perfect for picnics, potlucks, or simply enjoying at home
Perfecting the Cooking Process
Start by roasting your veggies first to bring out their natural sweetness, then cook quinoa while they roast for optimal timing.
Add Your Touch
Feel free to swap in seasonal vegetables like zucchini or asparagus, or add nuts and seeds for extra crunch and nutrition.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of water.
Chef's Helpful Tips
- Make sure to rinse quinoa thoroughly before cooking; this removes its bitter coating
- Always cut vegetables uniformly for even roasting
- Finally, don’t skip the lemon juice—it brightens the flavors beautifully!
Sharing this salad recipe brings back memories of family gatherings where everyone fights over the last scoop. It’s heartwarming to see loved ones enjoying something I made with so much love!
FAQ
What can I substitute for quinoa in this salad?
You can use farro, couscous, or even rice as alternatives.
Can I make this salad ahead of time?
Absolutely! It tastes even better after chilling in the fridge overnight.
Is this salad vegan-friendly?
Yes, this Memorial Day Roasted Vegetable Quinoa Salad is completely vegan and gluten-free!
Memorial Day Roasted Vegetable Quinoa Salad
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
Description
Celebrate Memorial Day with this vibrant roasted vegetable quinoa salad, bursting with fresh flavors and textures—perfect for gatherings and easy to prepare!
Ingredients
- 1 cup tri-color quinoa
- 2 cups vegetable broth or water
- 1 medium zucchini, chopped
- 1 cup bell peppers (mixed colors), chopped
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
- ¼ cup fresh herbs (parsley or basil), chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa and vegetable broth/water. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
- While the quinoa cooks, chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
- Toss the chopped vegetables in a large bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetables on the lined baking sheet in an even layer. Roast for 20–25 minutes until tender and slightly caramelized.
- In a large bowl, combine cooked quinoa and roasted vegetables. Add lemon juice and fresh herbs; toss gently to mix well.
Notes
- Customize this salad by adding seasonal vegetables or your favorite nuts and seeds for extra crunch.
- For an even more flavorful dish, let the salad chill in the fridge for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg