Kayaker’s Energizing Quinoa Salad with Roasted Vegetables
A vibrant quinoa salad packed with roasted seasonal vegetables and citrus dressing, perfect for an energy boost after outdoor adventures on St. Louis waterways. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 35 minutes pairs quinoa, water, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium, diced into 1/2-inch pieces zucchini
- 1 medium, diced into 1/2-inch pieces red bell pepper
- 1 large, sliced into 1/4-inch rounds carrot
- 3 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 3 tbsp lemon juice
- 1 tsp honey
- 1 clove, minced garlic
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 diced medium red bell pepper, and 1 sliced large carrot with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
- Step 2: While vegetables roast, rinse 1 cup quinoa under cold water. Combine quinoa and 2 cups water in a medium saucepan, bring to a boil, then reduce to simmer and cook covered for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 1 tsp honey, 1 minced garlic clove, 1 tbsp olive oil, and 1/2 tsp salt until well combined.
- Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh parsley. Pour the dressing over the salad and toss gently to coat.
- Step 5: Serve at room temperature or chilled, offering a refreshing and wholesome meal after a day outdoors.
Frequently asked questions
How long does Kayaker’s Energizing Quinoa Salad with Roasted Vegetables take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kayaker’s Energizing Quinoa Salad with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Kayaker’s Energizing Quinoa Salad with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kayaker’s Energizing Quinoa Salad with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kayaker’s Energizing Quinoa Salad with Roasted Vegetables vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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