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quinoa roast vegetable salad recipe passover salad
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Roasted Veggie Quinoa Salad

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A versatile, vegan side dish that works well on Passover, or anytime.

  • Total Time: 50 minutes
  • Yield: Serves 4-6

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 minute 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.
  • Author: Rella Kaplowitz
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Quick
  • Cuisine: Vegan