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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!