Hot Quinoa Salad
Warm up your table with this flavorful Hot Quinoa Salad, a hearty and healthy dish bursting with vibrant colors, smoky aromas, and wholesome ingredients. Perfectly fluffy quinoa serves as the base, complemented by tender, caramelized roasted sweet potato, zucchini, red bell pepper, and red onion. Baby spinach adds a fresh touch, gently wilted by the warmth of the quinoa and vegetables, while a zesty lemon-honey dressing ties everything together. Optional crumbled feta cheese and crunchy toasted almonds or sunflower seeds provide an irresistible finishing touch. With its balance of plant-based protein, nutrient-rich veggies, and a melody of sweet, smoky, and tangy flavors, this dish is as versatile as it is delicious—ideal as a satisfying main course or a vibrant side. Quick to prepare and ready in under 45 minutes, this hot quinoa salad is your answer to nourishing comfort food that feels gourmet.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 medium (diced) sweet potato
- 1 medium (diced) red bell pepper
- 1 medium (diced) zucchini
- 1 small (chopped) red onion
- 3 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons smoked paprika
- 2 cups baby spinach
- 0.5 cup (crumbled, optional) feta cheese
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup
- 0.25 cup toasted almonds or sunflower seeds
Instructions
Preheat your oven to 400°F (200°C).
Rinse the quinoa thoroughly under cold water in a fine mesh strainer to remove its natural bitterness.
In a medium saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the roasted vegetables. In a large bowl, toss the diced sweet potato, red bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, salt, black pepper, and smoked paprika.
Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, honey or maple syrup, and a pinch of salt to make the dressing.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and baby spinach. The heat from the quinoa and vegetables will slightly wilt the spinach.
Drizzle the dressing over the salad and toss gently to combine.
If desired, top the salad with crumbled feta cheese and toasted almonds or sunflower seeds for added texture and flavor.
Serve warm and enjoy!
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 7264 mg | 316% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 38.4 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 645 mg | 50% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
