Vegetable Quinoa Salad with Roasted Zucchini, Eggplant, and Peppers

This Vegetable Quinoa Salad is light, colorful, and packed with nutrients. Featuring fluffy quinoa tossed with sautéed zucchini, eggplant, yellow bell peppers, and tangy sun-dried tomatoes, it’s topped with crunchy mixed seeds and fresh basil for a perfect balance of textures and flavors. It’s ideal for lunch, meal prep, or as a healthy side dish for grilled meats or fish.

What Is Vegetable Quinoa Salad?

Vegetable quinoa salad is a fresh, wholesome dish made with cooked quinoa and a variety of vegetables. In this version, Mediterranean-style sautéed vegetables and sun-dried tomatoes add richness, while mixed seeds provide crunch. It’s a versatile recipe you can customize to your taste.

Why Everyone Will Love This Recipe

• Wholesome and nutritious—rich in plant-based protein and fiber.
• Naturally gluten-free and vegetarian.
• Great warm, at room temperature, or chilled.
• Packed with Mediterranean flavors from basil, olive oil, and sun-dried tomatoes.
• Ready in about 30 minutes.

Cooking Tips

1. Rinse quinoa well before cooking to remove its natural bitterness.
2. Toast quinoa briefly for a nuttier flavor.
3. Let both quinoa and vegetables cool before mixing to avoid excess moisture.
4. Use colorful vegetables for visual appeal and extra nutrients.
5. For added zest, drizzle with lemon juice before serving.

Frequently Asked Questions

Can I Roast the Vegetables Instead of Sautéing?

Yes—roasting enhances their natural sweetness and adds a slightly smoky flavor.

Can I Add Protein?

Grilled chicken, shrimp, or chickpeas are excellent additions.

What Seeds Work Best?

Pumpkin, sunflower, sesame, or flax seeds all work well.

Can I Make This Ahead?

Yes—prepare it up to a day in advance and store in the refrigerator.

Is This Recipe Vegan?

Yes—just ensure your sun-dried tomatoes are not packed in non-vegan oil blends.

How to Freeze

Vegetable quinoa salad can be frozen for up to 2 months, but for the best texture, freeze only the cooked quinoa and vegetables without the basil, seeds, or dressing. Let the mixture cool completely, then portion into freezer-safe bags or containers, pressing out excess air. Thaw overnight in the refrigerator, then toss with olive oil, seeds, fresh basil, and seasoning before serving.

How to Store

Store leftover vegetable quinoa salad in an airtight container in the refrigerator for up to 3 days. Serve cold or bring to room temperature before eating.

How To Make Vegetable Quinoa

Step 1

Step 1

Cook the Quinoa:
Rinse quinoa under running water. Toast in a saucepan over medium heat for 1–2 minutes, stirring. Add water and cook for about 15 minutes, stirring occasionally. Let cool.

Cook the Quinoa:
Rinse quinoa under running water. Toast in a saucepan over medium heat for 1–2 minutes, stirring. Add water and cook for about 15 minutes, stirring occasionally. Let cool.

Step 2

Step 2

Cook the Vegetables:
Heat olive oil in a pan with the garlic clove. Add zucchini, eggplant, and bell pepper. Sauté over medium heat, stirring often, until tender. Let cool.

Cook the Vegetables:
Heat olive oil in a pan with the garlic clove. Add zucchini, eggplant, and bell pepper. Sauté over medium heat, stirring often, until tender. Let cool.

Step 3

Step 3

Combine Salad:
In a large bowl, mix quinoa, sautéed vegetables, mixed seeds, sun-dried tomatoes, olive oil, salt, and pepper.

Combine Salad:
In a large bowl, mix quinoa, sautéed vegetables, mixed seeds, sun-dried tomatoes, olive oil, salt, and pepper.

Step 4

Step 4

Serve:
Garnish with fresh basil leaves and enjoy.

Serve:
Garnish with fresh basil leaves and enjoy.