06/16/2026
Roasted Veggie Quinoa Salad
Over the next eight weeks, we'll be sharing a special series of eight delicious Jewish-inspired salad recipes to help you beat the summer schvitz.
Our first recipe in this series features an ingredient that is a staple for many who follow a gluten-free diet: quinoa. For those who can eat gluten, however, quinoa often only makes an appearance during Passover, when more familiar grains such as wheat, barley, and rice are off the menu. If that's the case for you, this fresh and flavorful summer quinoa salad may just change your mind. Packed with vibrant ingredients and perfect for warm-weather dining, it's a delicious way to enjoy this versatile grain all season long. And best of all, this salad is so versatile in that you can use pretty much whatever vegetables you like depending on what is in season. Here I do a roasted veggie medley of sweet potatoes, onions, zucchini and bell peppers, but asparagus, tomato and scallion would be just as delicious.
Ingredients
1 sweet potato, diced
1 red onion, chopped
2 zucchini, quartered and chopped
1 yellow bell pepper, cubed
2 Tbsp olive oil
1 cup quinoa, uncooked
2 cups water
¼ tsp salt
juice of 1 lemon (about 1 Tbsp)
1 tsp olive oil
¼ tsp salt
dash of pepper
Instructions
1. Preheat oven to 400°F and grease two baking sheets.
2. Spread sweet potatoes and onions on one baking sheet and zucchini and bell peppers on another.
3. Drizzle 1 Tbsp of olive oil over each baking sheet.
4. Roast zucchini and peppers for 10 minutes, sweet potatoes and onions for 25 minutes. Remove to a large bowl.
5. In the meantime, place quinoa, water and 1/4 tsp salt in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes, then remove from heat and rest for 10 minutes before fluffing with a fork.
6. Whisk together lemon juice, olive oil, salt and pepper.
7. Add quinoa to vegetables and drizzle dressing over top, mixing to combine. Serve cold or at room temperature.
