Roasted Quinoa and Andean Vegetable Salad

By · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring nutty roasted quinoa tossed with traditional Andean vegetables and a tangy lime dressing. This latin american-inspired salads (vegetarian, gluten free) ready in about 40 minutes pairs quinoa, water, tablespoons 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 220 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.

Prep: 15 min Cook: 25 min Serves 4 Latin American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Rinse 1 cup quinoa thoroughly under cold water. Spread quinoa evenly on a baking sheet and roast in the oven for 10 minutes until fragrant and lightly toasted.
  2. Step 2: In a medium saucepan, bring 2 cups water to a boil. Add the roasted quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
  3. Step 3: In a large bowl, combine the cooled quinoa with 2 tablespoons olive oil, 1 diced medium red bell pepper, 1/2 cup purple corn kernels, 1 small finely chopped red onion, 1 cup halved cherry tomatoes, and 1/4 cup chopped cilantro.
  4. Step 4: In a small bowl, whisk together 3 tablespoons fresh lime juice, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pour the dressing over the salad and toss gently to coat evenly.
  5. Step 5: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Roasted Quinoa and Andean Vegetable Salad take to make?

Total time is about 40 minutes (15 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 Roasted Quinoa and Andean Vegetable Salad?

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 Roasted Quinoa and Andean Vegetable Salad?

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 Roasted Quinoa and Andean Vegetable Salad 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 Roasted Quinoa and Andean Vegetable Salad 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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