Wallflower Kitchen

Vegan Recipes

Main navigation

Roast Vegetable Quinoa Salad

Roast Vegetable Quinoa Salad (Vegan, Gluten-free + Paleo) I’ve never been a big fan of traditional salads. Lettuce and I don’t really get on and I never usually feel quite satisfied after eating a salad for lunch but there are certain exceptions, including this quinoa salad! I think it’s the fact it’s cooked – it’s more of a comforting dish, even when eaten cold.

I based this recipe on a roasted veg & couscous salad I used to buy from Marks & Spencers years ago and always crave this time of year. I’ve swapped couscous for quinoa to make this gluten-free (and grain-free!) and used one of my favourite ingredients, harissa paste, to add some spice and flavour to the roasted vegetables. 

The salad definitely has a Moroccon flavour to it and I can imagine it would be gorgeous with some chickpeas added, I might have to try that next time. 

Roast Vegetable Quinoa Salad (Vegan, Gluten-free + Paleo) What I love most about this recipe is that it’s so easy to make but you can get quite a few meals out of it! I had a portion eaten hot, as soon as it was cooked. Then I had some for lunch the next day and the day after, straight from the fridge. It’s so delicious, both hot and cold!

For a light lunch, I’ve found that a quarter of this recipe is a good serving size but I did end up eating half the batch on one occasion because I was so hungry at the time (and because it’s so delicious.)

So feel free to divide up the portions how you wish. It also works great as a side dish to serve at a BBQ or picnic. 

This salad is:

  • Vegetarian & vegan
  • Dairy-free
  • Gluten-free, grain-free & paleo-friendly (edit: turns out most people following a paleo diet would not include quinoa, even though it’s not a grain)
  • Low-fat (only 3g per serving)
  • Low calorie and diet-friendly (only 170 calories per serving)
  • Easy and quick to make
  • Can be eaten both hot and cold (great for packed lunches) 
  • Healthy and delicious!

Roast Vegetable Quinoa Salad (Vegan, Gluten-free + Paleo)

5.0 from 1 reviews
Roast Vegetable Quinoa Salad (Vegan + GF)
 
Print
Prep time
Cook time
Total time
 
A flavourful and satisfying lunch that is both delicious & healthy!
Serves: 4
Ingredients
  • 1 red pepper, diced into small cubes
  • 1 courgette, diced into small cubes
  • ½ an aubergine, diced into small cubes
  • 1 tbsp harissa paste
  • 1 tsp garlic powder or finely chopped garlic
  • 120g quinoa, rinsed
  • 360ml vegetable stock
  • 2 spring onions, chopped
  • 1 tbsp tomato puree
  • To serve: fresh corriander, chopped
Instructions
  1. Preheat the oven to 200C / 390F.
  2. Mix the veg with the harissa paste and garlic powder so it's well coated. Roast for 20-30 minutes until slightly browned.
  3. Meanwhile, cook the quinoa by adding it to a saucepan with the vegetable stock. Cook on a simmer for approximately 15-20 minutes, until it's absorbed all the liquid.
  4. Add to a serving bowl and fluff with a fork. Stir in the spring onions and tomato puree.
  5. Once the vegetables are cooked, stir them into the quinoa, along with the chopped coriander.
  6. You can serve straight away for a hot meal or keep it in the fridge for a cool salad.
Nutrition Information
Serving size: ¼ recipe Calories: 167 kcal Fat: 3g Carbohydrates: 25.2g Sugar: 3.9g Fiber: 4g Protein: 6g Cholesterol: 0g

If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-) 

 

Roast Vegetable Quinoa Salad (Vegan + Paleo)
Pin6.1K
Share37
Stumble1
Flip
Shares 6.2K

Reader Interactions

Comments

  1. Quinoa and veggies are great together,, healthy, and satisfying! I am going to a women's potluck party for lunch next week and was wondering what to make that would travel well. This looks perfect. Thanks for the idea
    Reply

  2. This is such a beautiful salad, Aimee! I could eat this every day for breakfast, lunch or dinner! I love the harissa pastes in here!
    Reply

  3. How gorgeous is this!! Fruity meals are clearly not the only way to eat the rainbow. I love cooked cold dishes like this for lunches too, especially in the summer. And I wouldn't feel like a rabbit eating this kinda salad :D
    Reply

    • Haha! Yes, this ain't no rabbit food... and I love eating colourful meals too! They look pretty and they're so good for you. Win-win :-)
      Reply

  4. Im with you! Lettuce just doesn't float my boat at all. There are so many more interesting and tasty things that can be created into a 'salad'....this looks beautiful and so so tasty!
    Reply

    • Thanks Anjali! I cannot get enough of quinoa salad at the moment. So handy to have a batch of it in the fridge for quick, refreshing lunches :-)
      Reply

  6. Delicious! I would happily eat this any day of the week. Love the added heat from the harissa :D PS I had no idea Paleo included quinoa, isn't it a grain?

    Reply

    • It's a "pseudo-grain" which means it's not technically a grain and a lot of people include it in a paleo diet, but those who are more strict don't include pseudo grains such as quinoa, buckwheat, amaranth etc. I love the stuff though! And especially with harissa (everything is better with harissa...)
      Reply

  8. I love quinoa salads! That little grain packs a powerful nutritional punch and keeps you full for ages! Harissa has such a wonderful flavour but I have never used it with quinoa. I need to try it :O)
    Reply

    • Me too, quinoa is one of those grains that always suits me and makes me feel good! And harissa... well, I add that to everything!
      Reply

  9. I think this is such a great example of a light and healthy summer salad. I can have this everyday for lunch. I alos love how you incorporated Moroccon flavors into it as well. Such a stunner! <3
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

↑ Top of Page
6.2K Shares
Pin6.1K
Tweet10
Share37
Stumble1
Flip