Zesty Quinoa Salad with Roasted Vegetables

This is a healthy, refreshing zesty quinoa salad recipe that’s vibrant and filling!


  • 1/2 green bell pepper (sliced on the bias)
  • 1 zucchini (sliced on the bias)
  • 1 stalk celery (sliced on the bias)
  • 12 cherry tomatoes
  • 4 leaves basil (shredded)
  • 2 cups cooked quinoa

For the dressing:

  • 10 cherry tomatoes
  • 1 teaspoon capers
  • 1/4 cup extra virgin olive oil
  • 1 basil leaf
  • 1 teaspoon white wine vinegar
  • 3 black olives (kalamata preferably)
  • 1 jalapeno (finely chopped)


  1. Preheat oven to 385Fº.
  2. In a sheet tray covered with aluminum foil, put the sliced vegetables and bake for 10 minutes.
  3. Turn the oven to broil and broil for 8 minutes, until the vegetables are slightly charred.
  4. Using two shallow bowls or plates, divide the ingredients evenly starting with the quinoa and top with vegetables.
  5. Pour dressing on top with shredded basil and drizzle with a little olive oil. Serve immediately.

For the dressing:

  1. Put all the ingredients in a blender and mix until smooth.
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