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Quinoa Salad Recipe

Warm Quinoa Salad with Roasted Vegetables (That Actually Feels Like a Meal)

Diana Chistruga's avatarDiana Chistruga
Hearty, nourishing, and full of texture, this warm quinoa salad is the kind of meal that feels complete on its own. It’s satisfying without being heavy, fresh yet comforting — the kind of salad that doesn’t need any meat to feel filling or balanced.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American, Mediterranean
Servings 4
Calories 435 kcal

Equipment

  • 1 saucepan
  • 1 baking tray
  • 1 jar with lid

Ingredients
  

For the warm quinoa salad:

  • 1/2 cup dry quinoa
  • 1 cup water
  • 2 red bell peppers cut into medium chunks
  • 1 red onion cut into wedges
  • 2 cups cooked chickpeas rinsed and patted dry
  • 2 tbsp olive oil
  • fresh dill and parsley finely chopped
  • salt to taste

For the dressing:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic granules or 1 garlic clove, finely minced
  • 1/4 tsp ground cumin

Instructions
 

  • Cook the quinoa: Rinse the quinoa well. For fluffy, well-separated grains, use a 1:2 ratio of quinoa to water.Add the quinoa to a saucepan with 1 cup of water and a pinch of salt. Bring to a boil, then lower the heat, partially cover, and simmer for 10–12 minutes, or until all the water is absorbed.
    Turn off the heat and keep the pot fully covered while you prepare the rest of the ingredients.
  • Roast the vegetables and chickpeas: Preheat the oven to 230°C (450°F) and line a large baking tray with parchment paper.
    Add the red bell peppers, red onion, and chickpeas to the prepared tray. Drizzle generously with olive oil and season with salt.
    Roast for 25–30 minutes, stirring once halfway through, until the vegetables are lightly charred around the edges and the chickpeas are golden and slightly crisp — not soft or mushy.
  • Make the dressing: While everything is roasting, add all the dressing ingredients to a jar. Seal and shake well until emulsified. Taste and adjust seasoning if needed.
  • Assemble the salad: In a large bowl, combine the warm quinoa, roasted vegetables, and chickpeas. Add the chopped herbs and pour over the dressing.
    Toss gently and serve warm.