Quinoa salad with roasted summer vegetables, walnuts, and a citrusy dressing. This easy vegan dish can serve as a light vegetarian dinner, or a side dish at any of your summer gatherings!
Were you with me last summer when I was growing the biggest squash on the face of the earth in my small little planter boxes? Do you remember my 1.5-foot zucchini squash…
For those who have grown zucchini, you know that it is not a wonderful idea to allow the squash to get this big because the vegetable becomes seedy, tough and tasteless. Bigger is not better. In my defense, I would leave for work with a 2-inch zucchini on the vine and come home to find it had grown a foot!
Okay, that may be a bit of a stretch (ba-dum-ching), but in essence, my lack of attention-to-garden resulted in monster zucchini and yellow squash, which meant I needed to come up with creative ways of using said vegetables.
Needless to say, I did not grow zucchini this year (or anything for that matter…my green thumb is taking a one-year hiatus). But if I had, roasted summer vegetable quinoa salad would be where it’s at. Annnnd roasted summer vegetable quinoa salad is still where it’s at because it’s daaaang good and full of healthy stuff!
Do you love it? I love it! Checkity check it:
Roasted Summer Vegetable Quinoa Salad
- 1 cup quinoa
- 2 tablespoons grapeseed oil or olive oil
- 1/2 white onion diced
- 1 medium zucchini squash chopped
- 1 medium yellow squash chopped
- 2 cups green beans chopped
- 4 cloves garlic
- 1 lemon zested and juiced
- 1/2 teaspoon sea salt to taste
- 1/2 cup raw walnuts chopped
Preheat the oven to 400 degrees F. Prepare the quinoa according to package instructions.
Spread the onion, zucchini, yellow squash, and green beans on a large baking sheet and drizzle with 1 tablespoon of grapeseed (or olive) oil, and sprinkle with sea salt. Use your hands to toss everything together until well-coated. Wrap the cloves of garlic in foil and place the garlic and the sheet of veggies in the oven. Roast for 20 to 25 minutes, or until veggies are golden-brown and tender. Once cool enough to handle, unwrap and peel the garlic.
Add the cooked quinoa and roasted vegetables to a large serving bowl. Finely chop the roasted garlic and add it to the serving bowl along with the zest and juice of 1 lemon (about 3 tablespoons of lemon juice). Add the remaining tablespoon of oil, sea salt and walnuts and toss everything together until well combined. Taste the salad for flavor and add more sea salt and/or lemon juice to taste.