Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing (Gluten-Free)

A hearty and flavorful gluten-free lunch option packed with roasted vegetables, protein-rich quinoa, and a bright lemon-herb dressing. This recipe is easily customizable with your favorite vegetables and herbs.

Prep Time

20 minutes

Total Time

55 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.26/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Comfort Food•Light & Fresh•Hearty•Indulgent

Ingredients

Servings

1cupQuinoa(Rinse before cooking)

£0.75

2cupsVegetable Broth(Low sodium)

£0.50

2cupsBroccoli florets(Cut into bite-sized pieces)

£0.80

1Bell pepper (any color)(Diced)

£0.70

0.5Red onion(Diced)

£0.20

1Zucchini(Diced)

£0.60

3tablespoonsOlive Oil(Extra virgin)

£0.25

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground)

£0.02

3tablespoonsLemon Juice(Freshly squeezed)

£0.15

2tablespoonsOlive Oil(Extra virgin)

£0.25

2tablespoonsFresh Parsley(Chopped)

£0.30

1tablespoonFresh Basil(Chopped)

£0.40

1teaspoonHoney(Optional, for sweetness. Can substitute maple syrup for vegan option.)

£0.05

1cloveGarlic(Minced)

£0.05

Total Cost

£5.03

£1.26 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Rinse the quinoa in a fine-mesh sieve under cold water.
3.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is cooked through. Fluff with a fork and set aside to cool slightly.
4.
While the quinoa is cooking, prepare the vegetables. Toss the broccoli, bell pepper, red onion, and zucchini with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
5.
Roast the vegetables for 25-30 minutes, or until they are tender and slightly browned, flipping halfway through.
6.
While the vegetables are roasting, prepare the lemon-herb dressing. In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, parsley, basil, honey (if using), garlic, salt, and pepper.
7.
In a large bowl, combine the cooked quinoa, roasted vegetables, and lemon-herb dressing. Toss to coat.
8.
Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (350g)

375 kcal / 1569 kJ

Carbs

44g

17% of RDA

Fat

19g

27% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

410 mg

18% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

You can add other vegetables like carrots, sweet potatoes, or Brussels sprouts to this recipe.

For extra protein, add chickpeas, roasted tofu, or grilled chicken.

This salad is best served fresh but can be stored in the refrigerator for up to 3 days.

Feel free to adjust the amount of lemon juice and herbs to your liking.

Cooking Equipment

Oven

Baking sheet

Large bowl

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Watercress Soup with Crème Fraîche

A light and peppery watercress soup, perfect as a starter.

45 minutes

4 servings

Easy

"The peppery notes of watercress soup offer a delightful contrast to the sweetness of the roasted vegetables in the main course. The lightness of the soup and the addition of crème fraîche provides a cool, creamy element that balances the hearty quinoa salad and cleanses the palate before the main course."

Dessert

Eton Mess with Summer Berries and Elderflower Cream

A classic British dessert of crushed meringue, whipped cream, and fresh berries, infused with the delicate floral notes of elderflower.

80 minutes

4 servings

Easy

"Eton Mess, with its crushed meringue, whipped cream, and fresh berries, offers a light and refreshing end to the meal. The sweetness balances the savory flavors of the salad, while the bright, fruity notes echo the lemon-herb dressing, creating a harmonious and satisfying conclusion that feels both indulgent and light."