ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Vegetable and Quinoa Salad

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Yield 8 servings (serving size: 1 cup)
"Quinoa [KEEN-wah] is a tiny, bead-shaped, ivory-colored grain with a delicate flavor. This salad is really refreshing on a hot day. I like to pair it with chicken." --Gretchen Hofing, Clinton, MI


  • 1 red bell pepper
  • 3 cups water
  • 1 1/2 cups uncooked quinoa
  • 1/4 cup balsamic blend seasoned rice vinegar (such as Nakano)
  • 2 teaspoons olive oil
  • 1/4 teaspoon black pepper
  • 2 cups chopped carrot
  • Cooking spray
  • 3 1/2 cups chopped zucchini
  • 1 3/4 cups chopped yellow squash
  • 1 cup (4 ounces) crumbled reduced-fat feta cheese
  • 1 garlic clove, minced

Nutrition Information

  • calories 196
  • caloriesfromfat 23 %
  • fat 4.9 g
  • satfat 1.4 g
  • monofat 1.6 g
  • polyfat 1 g
  • protein 8.2 g
  • carbohydrate 30 g
  • fiber 4.7 g
  • cholesterol 5 mg
  • iron 2.5 mg
  • sodium 379 mg
  • calcium 78 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut bell pepper into strips.

  3. Reduce oven temperature to 500°.

  4. Bring 3 cups of water to a boil in a medium saucepan, and stir in quinoa. Cover, reduce heat, and cook for 15 minutes or until liquid is absorbed. Remove pan from heat, and set aside.

  5. Combine vinegar, oil, and black pepper in a medium bowl, stirring with a whisk. Add carrot to vinegar mixture; toss to coat. Drain carrot through a fine sieve over a bowl, reserving carrot and vinegar mixture. Place carrot on a baking sheet coated with cooking spray. Bake at 500° for 10 minutes. Add zucchini and yellow squash to reserved vinegar mixture in bowl; toss well to coat. Drain zucchini mixture through a fine sieve over a bowl, reserving zucchini and vinegar mixtures. Add zucchini mixture to carrot on baking sheet in a single layer. Bake an additional 20 minutes or until vegetables are browned. Remove from oven; cool completely.

  6. Combine quinoa, roasted vegetables, reserved vinegar mixture, cheese, and garlic in a large bowl; stir well to combine. Cover and chill.