June 2024

Roasted Vegetable Quinoa Salad



  • 1½ cups cooked quinoa (¾ cup uncooked)
  • 1 14 oz. can chickpeas, drained
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • ½ a red onion, diced
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 2 teaspoons Greek Seasoning (or sub 1 tsp. dried basil, ½ tsp. dried oregano and ½ tsp. dried parsley)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons chopped fresh parsley (optional)
  • Additional tablespoon of olive oil (optional)
  • 2 teaspoons of fresh lemon juice, about ¼ of a lemon (optional)
  1. Cook quinoa according to package directions. I like to salt the water for a more flavourful outcome.
  2. While quinoa is cooking, preheat oven to 400 degrees and line a large baking sheet with parchment paper.
  3. Drain and rinse chickpeas and add them to a large mixing bowl. Chop all vegetables and add them to the bowl as well.
  4. Add 1 tablespoon olive oil, salt, Greek Seasoning (or basil, oregano, and parsley) onion powder, and garlic powder to the bowl with the veggies and toss until evenly coated. Pour onto the lined baking sheet and bake for 20 minutes.
  5. Once the veggies and quinoa are done, combine them in a serving dish, add fresh parsley, lemon juice and additional olive oil if desired. Season to taste with salt and pepper, and serve warm.

This is a great salad for meal prep as it tastes great warm or cold and leftovers will last 3-4 days in the fridge. You can serve this on its own for a light lunch or you can add a protein of choice and serve this as a side dish. Feel free to mix up the vegetables based on what you have or prefer. Some other good choices are chopped broccoli, asparagus, mushrooms or hardy greens like kale or swiss chard.

Serves 4-6

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