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Roasted Veggie Quinoa Salad

Posted on July 9th, 2012  |  66 Comments

Yo yo yo! What up Tuesday? Thanks for all the Blog Birthday wishes yesterday, made my day- and that was nice ’cause it was a Monday, and those are hard for all of us. Today, I gots me something that needs to be shared, and you seem like the perfect sharing pal, so let’s get to it!

This recipe was born in my little ol’ brain when I took my first whiff of grill this summer. You know what I’m talking about, that smell of charcoal burning, people gathering, and summer arriving. Brings a smile to my face just thinking about it.

You might be taking a double take at the title of this here recipe though – roasted? Yes, yes, I know roasted isn’t grilled. I know it’s been ridiculously hot out (80′s here in Cali all week – don’t hate East coast, I grew up in Michigan soooooo yeah.) But, BUT, roasted could be grilled, and grilled was the original plan…. but plans are boring…

Roasted is dank.

Actually, this ‘salad’ was beyond dank. It pretty much blew Whole Food’s salad bar out the window.

Yeah I said it.

Shooo, I oughta take it down to my local WF and see if they’re looking to Throwdown, Bobby Flay style. Confident? Yes.

But I got reason. This here super healthy, mostly hands off, 30 minute meal disappeared after one pass at the table, by non-healthy eating people… chhhaaa, that’s saying something.

I mean, it’s half quinoa.

You know, that complete protein with loads of anti-inflammatory phytonutrients, that, in prelimary animal studies, showed decreased risk of obesity. So pretty much, if you eat quinoa you won’t get fat. JK. But maybe. Maybe not. (disclaimer: this is not the Talking Dr. Kitchen, I am not giving medical advice, and do not guarantee that you won’t get fat.)

I do guarantee it tastes amazing. So have at it.


Roasted Veggie Quinoa Salad

by The Talking Kitchen

Prep Time: 5-7 minutes

Cook Time: 30 minutes


Ingredients (4-6 servings)


  • 1 c. RINSED quinoa
  • 2 c. chicken stock
  • 1 tsp extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1/2 tsp sea salt

Roasted Vegetables

  • 2 bell peppers, cubed
  • 1 zucchini, cubed
  • 1 squash, cubed
  • 1 red onion, cubed
  • 1 fennel bulb, cubed
  • 4 garlic cloves, whole
  • 1 Tbsp Herbs de Provence
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp smoked salt


  • 1/2 lemon, juiced and zested
  • 2 Tbsp extra virgin olive oil
  • fresh herbs


Preheat the oven to 450 degrees, or fire up the grill.

In a bowl, combine all the cubed veggies and toss with the Herbs de Provence, oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (or grill the veggies to your liking)

In a small saucepan, heat the oil over low heat and add the garlic, saute for 1 minute, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.

In a serving bowl, combine cooked quinoa with roasted veggies. Add dressing, toss and enjoy hot, room temperature or cold!

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66 Responses

  1. Erin Homburg says:

    Hi Lauren! I just wanted to tell you that I am eating your roasted vegetable and quinoa salad as I type, and it is the most fabulous thing I have had in forever! Thanks so much for sharing :)


  2. Heather says:

    This is an excellent recipe. I added grilled chicken breast that had been marinated in a balsamic concoction, as well as chunks of sweet potato to the veggie mix. The lemon dressing was just the right touch at the end too! It was a hit…thanks!

  3. Chris says:

    What’s in the Herbs de Provence?

  4. Janine says:

    fantastic dish! I just made it for an office pot luck.
    everyone raved.


  5. Suzy says:

    Looks delicious. What do you think of using spaghetti squash in place of quiona and mixing it all together in the end?

    • talkingkadmin says:

      Sounds good to me! I only like the quinoa because it adds healthy carbs and protein.Spaghetti squash is super good though!

  6. Niamh says:


    I’m a not the best cook, but think I’ll attempt this it looks great. For the dressing you list ‘fresh herbs’, could you please recommend some herbs?


  7. […] Roasted Veggie Quinoa Salad from The Talking Kitchen […]

  8. frank says:

    just tried it, came out awesome if i may say so, made it with a whole lime instead, but awesome thanks

  9. Kelly says:

    Oh my – can I eat the picture???

    I have been making quinoa salads for weeks now, as I am newly vegan. This one looks as if it will beat them all out!

    I’ll be making it this week, for sure!

  10. Yvearl @ Yvearl.com says:

    I say bring on Bobby Flay!! I can’t wait to attempt this. I’ve posted a few quinoa recipes that you might like. But, I must try this!! Gracias!!

  11. Liz says:

    I was wondering what temp u would use on a convect oven?

  12. Rosalind Heid says:

    I don’t know what I did wrong, but this came out as a totally mushy dish – nothing at all like the photo above. I have another recipe for a quinoa salad that says to toast it in a dry pan first, THEN rinse it. That dish always comes out most delicious. It seems to me that maybe there is too much liquid in this recipe…or maybe I used a sauce pan that was to big????

    • talkingkadmin says:

      I’m sorry it didn’t work out for you, maybe try it with the toasted quinoa? That’s a great idea.

      • Steve R says:

        Just a thought on the mushy dish. Zucchini and squash can be tricky as they can contain more water than expected.

        A little trick would be to do what I do for eggplant before frying it. Slice the zucchini and squash sprinkle both with just a little bit of salt then place a layer of paper towels in a colander [which is in the sink] , the veggies and another layer of paper towels and use a couple of canned good cans as weight.

        The salt on the veggies and the weight of the cans will force some of the moisture out of the veggies and will hopefully give you a better result.

        Just remember to reduce the overall amount of salt and don’t worry. The veggies will get re-hydrated by the chicken stock.

        Hope this helps.

  13. […] for the Soul note: When zucchini isn’t in season, I add carrots, potatoes, parsnips, etc.  Roasted Veggie Quinoa Salad via The Talking Kitchen note: You could use rice or lentils instead of quinoa and also change up […]

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  15. Peakes says:

    Excellent! I just made this and everyone, including the toddler loved it. Very flexible recipe, I added some goat cheese and used up some yams and carrots that needed some using up.

    Assuming it keeps well it should be a hit for my Monday leftover lunch swap at the office.

  16. […] For more details about this recipe please visit thetalkingkitchen […]

  17. […] just finished making one of those new recipes, which is the Roasted Fennel and Veg Quinoa Salad recipe I found on the Talking Kitchen blog.  It’s delicious!  So I thought I would share. […]

  18. […] Roasted Vegetable and Quinoa Salad: (Adapted from here) […]

  19. Rachel says:

    This was delicious but my peppers were a little overdone in comparison to the other veggies. I think in the future I will add them in to the oven ten minutes after the others vegetables. Also I didn’t realize that the recipe called for smoked salt until after I started. In a time pinch I added a dash chipotle chili powder instead thinking that might have some of the same smokey flavor. Turned out great!! Thanks for the recipe!!!!

  20. courtney says:

    I’m making this tonight for the second time…it is amazing! My family and I are vegan so I use veggie broth instead, thank you so much for sharing!

  21. Kate says:

    Just had to let you know how much my family and I enjoyed this recipe! I will be honest — I questioned how simple ingredients could produce something so delicious, but I was totally wrong because this was fabulous. Even my 18-month old liked it, and she typically doesn’t go in for quinoa or squash. Thanks so much for a great dish!

  22. Lindsay says:

    I love this recipe. I’ve been making it almost every week. I’ve simplified it a bit and prepped the veggies the night before for a healthy weeknight meal. Thank you so much!

  23. […] The other day, though, I made this: […]

  24. Johnatan says:

    Heavy and not too much flavor.
    This is not a keeper.

  25. […] Lemon Vinaigrette – Iowa Girl Eats 3. Warm and Nutty Cinnamon Quinoa – 101 Cookbooks 4. Roasted Veggie Quinoa Salad – The Talking […]

  26. […] 4. I absolutely loved making so many recipes from my pinterest boards this past week and I’m currently scouring to figure out what I want to make this weekend! Maybe some more roasted veggies and quinoa? […]

  27. […] at night: {my dinner ideas board} Parmesan Roasted Cauliflower Grilled Brussels Sprouts Roasted Veggie Quinoa SaladTropical Chicken Salad + Honey Balsamic Vinaigrette Fresh Summer […]

  28. Melissa says:

    My friend made this delicious dish and I loved it! I had to have this recipe to make for my husband and myself. I took the advice of one of the above comments, and lightly toasted the quinoa in a dry saucepan over medium heat…then rinsed and drained it. Make sure the quinoa is not browned when you toast it.
    I made it as specified, not changing anything. I roasted the veggies in my oven on a large, thick cookie sheet. I did need to toast mine a little longer, but all ovens are different.
    The fresh herbs make a huge difference. I snipped mine from the potted herb garden I have. I used coarse chopped cilantro, parsley, english thyme, and basil. I mixed the herbs and dressing and added that last.
    I lov, lov, lov this dish, and will definitely make it again and again!

  29. SO…I made this recipe for my niece’s baby shower last Saturday. It was a huge hit, to say the least. Everyone raved about it! I didn’t want to tell them how easy it was but after much begging, I posted the link to this recipe on my personal FB page and on our Jenny and Pearl FB page. This is a recipe I will make again and again. Thanks so much for making me look like I have a clue what I’m doing in the kitchen!

  30. […] Roasted veggie quinoa salad with squash {The Talking Kitchen} […]

  31. Manon says:

    Very much enjoyed! :)
    Thanks you for sharing!

  32. […] dinners at night: {my dinner ideas board} Parmesan Roasted Cauliflower Grilled Brussels Sprouts Roasted Veggie Quinoa SaladTropical Chicken Salad + Honey Balsamic Vinaigrette Fresh Summer […]

  33. […] Roasted Veggie Quinoa Salad – Pre-make the quinoa and pre-chop the Brussels Sprouts […]

  34. Melinda says:

    I just made this for lunch and it was crazy amazing! I did trade out the green pepper for brussel sprouts. I’m in love!

  35. Emily says:

    we made this last night — turned out great! we just used whatever vegetables we had on hand and grilled some salmon to go alongside. the fennel was a great addition, never quite sure what to do with it!

  36. […] found this recipe on Pinterest a while back and made it while I was still pregnant. I added chicken that was left […]

  37. charlotte says:

    Oh my! This recipe is amazing!! I have tried many quinoa dishes before and I am always dissapointed! But finally thank you this is one I will use again and again! the lemon dressing is a great touch, I also added chilli flakes to my roast veg which gives the dish a great zing!

  38. […] 3) Roasted Veggie Quinoa Salad on The Talking Kitchen (Use vegetable broth or water to make this parve.) […]

  39. Cari says:

    Wow, this was really yummy. Thank you so much for sharing this recipe. I want to try many more on this site :)
    Keep it up!

  40. […] Adapted from recipe by The Talking Kitchen […]

  41. […] 28. Roasted Veggie Quinoa Salad Time crunch? This one’s for you! Hands down one of the best things about roasting veggies is  how easy it is (just slice, season, and throw ‘em  in the oven). Cubed veggies, such as zucchini and bell peppers, turn into a full-on meal when paired with quinoa and topped with a zesty and refreshing dressing. […]

  42. […] know those roasted veggies I was talking about earlier? This makes me want to toss them in some really tasty quinoa, pack it up, and take it to my office for a […]

  43. […] set of stainless steel cookware, we are out of excuses! I’ll be making this delicious quinoa today – 5 minutes prep time, 30 minute cook time and […]

  44. […] Roasted Veggie Quinoa Salad – The Talking Kitchen – … – Roasted Veggie Quinoa Salad. by The Talking Kitchen. Prep Time: 5-7 minutes. Cook Time: 30 minutes… […]

  45. Tom says:

    Great recipe. Not vegetarian as tabbed unless you use vegetable broth. Be sure not to ruin it by using chicken stock. Recommended!

  46. Jen says:

    Looks fabulous …. Gonna make this tonight!

  47. […] Roasted Veggie Quinoa Salad – The Talking Kitchen – … – Roasted Veggie Quinoa Salad. by The Talking Kitchen. Prep Time: 5-7 minutes. Cook Time: 30 minutes… […]

  48. El says:

    This looks so delicious! I can’t wait to try it. I unfortunately can’t have citrus — do you think it would also be good without the lemon? I am going to bring leftovers to eat cold for lunch. How long do the leftovers keep for?

  49. Ang says:

    What kind of squash is everyone using?

  50. Peggy says:

    about the roasted veggie quinoa salad- about how much of the herbs would you add for the dressing? Don’t want to overpower the rest-

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