Lamieus' Roasted Vegetable Quinoa Salad

Lamieus' Roasted Vegetable Quinoa Salad


  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, etc.), chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted nuts or seeds (almonds, pumpkin seeds, etc.)


  1. Prep Quinoa:

    • In a saucepan, bring vegetable broth or water to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for 15-20 minutes or until quinoa is fluffy and cooked. Let it cool.
  2. Roast Vegetables:

    • Preheat oven to 400°F (200°C).
    • Toss chopped vegetables with olive oil, minced garlic, smoked paprika, salt, and pepper.
    • Spread vegetables on a baking sheet and roast for 20-25 minutes until they're tender and slightly caramelized.
  3. Assemble Salad:

    • In a large mixing bowl, combine cooked quinoa and roasted vegetables.
    • Drizzle with extra olive oil if desired and toss gently to combine.
    • Season with additional salt and pepper if needed.
  4. Garnish & Serve:

    • Sprinkle chopped parsley and toasted nuts or seeds over the salad before serving.
    • Serve warm or chilled as a delightful, nutritious meal.


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