Balsamic Roasted Vegetable Quinoa Salad with Feta and Arugula

I’m loving make-ahead salads like these lately. Especially with quinoa! It’s such a versatile little grain..seed actually. Perfect for meal prep Monday!

For me, there’s not much better than roasted veggies. I’m one of those people who CRAVES veggies like no other. And salads. Don’t get me wrong, I love pizza and fries as much as the next person, but if I had to choose something, I could solely live off vegetables.

The veggies are roasted in a little garlic, balsamic, olive oil, and dijon. I used a mixture of zucchini, yellow squash, and peppers, but feel free to use your faves here! It’s meant to be versatile and meal prep/clean out the fridge friendly!

I tossed the roasted veg with quinoa, arugula, toasted pine nuts (SO good), feta, and basil. Such a good combination! And I finished it with a little quick balsamic vinaigrette.

If you make this on Sunday, you can have it for quick and easy work lunches all week! It keeps really well in the fridge, and can be enjoyed cold or room temp. I sometimes just take a few spoonfuls out whenever if I’m in need of a quick snack! I’m a savory over sweet person. You won’t find me snacking on fruit or sweet things too often.

This is going to be the PERFECT salad to make this summer, and even to bring to potlucks or cookouts! It’s full of all the seasonal summer produce, like zucchini, squash, and basil. It would be so delicious with diced tomatoes in it too! Also, this recipe makes A TON. So it’s perfect to feed a crowd with!

This is one of the “throw-in-whatever-inspires-you” kind of meals! My kind of meal. I rarely use a recipe when I’m making these kind of salads.

But this time I did so I could share with you lovely people! SO happy I have this prepped for lunch today!

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Balsamic Roasted Veggie Quinoa Salad with Feta, Arugula, and Basil

This quinoa salad is incredibly delicious, simple to make, and perfect for meal prep! It's filled with roasted veggies, feta, toasted pine nuts, and basil!

Course Main Course, Salad, Side Dish

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6

Author Molly | Spices in My DNA

Ingredients

For the salad

• 2 small/medium yellow squash, diced
• 2 small/medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cloves garlic, minced
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups cooked quinoa (about 1¼ cups dry)
• 1/2 cup pine nuts, toasted (I just toast them in a dry skillet over medium-low heat)
• 1/2 cup crumbled feta, plus extra for serving
• 2 cups arugula
• 2 tablespoons chopped fresh basil, plus extra for serving

For the dressing

• 1 clove garlic, minced
• 1/2 teaspoon dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 400℉. Add squash, zucchini, and peppers to a large baking sheet. Add garlic, balsamic, olive oil, dijon, salt, and pepper to a small bowl and stir to combine. Add to the veggies and toss to coat. Roast for 25 minutes or until tender and golden on the edges. Set aside to cool slightly.

2. Make the dressing. In a small bowl, combine the garlic, dijon, balsamic, olive oil, salt, and pepper. Whisk to combine. Set aside.

3. Add quinoa to a large bowl. Once veggies have cooled slightly, add to the quinoa. Add the toasted pine nuts, feta, arugula, and basil and toss to combine. Add the dressing and toss to coat.

4. Serve with extra chopped basil and feta!