Hot Quinoa Salad

Warm up your table with this flavorful Hot Quinoa Salad, a hearty and healthy dish bursting with vibrant colors, smoky aromas, and wholesome ingredients. Perfectly fluffy quinoa serves as the base, complemented by tender, caramelized roasted sweet potato, zucchini, red bell pepper, and red onion. Baby spinach adds a fresh touch, gently wilted by the warmth of the quinoa and vegetables, while a zesty lemon-honey dressing ties everything together. Optional crumbled feta cheese and crunchy toasted almonds or sunflower seeds provide an irresistible finishing touch. With its balance of plant-based protein, nutrient-rich veggies, and a melody of sweet, smoky, and tangy flavors, this dish is as versatile as it is delicious—ideal as a satisfying main course or a vibrant side. Quick to prepare and ready in under 45 minutes, this hot quinoa salad is your answer to nourishing comfort food that feels gourmet.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 medium (diced) sweet potato
• 1 medium (diced) red bell pepper
• 1 medium (diced) zucchini
• 1 small (chopped) red onion
• 3 tablespoons olive oil
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons smoked paprika
• 2 cups baby spinach
• 0.5 cup (crumbled, optional) feta cheese
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup
• 0.25 cup toasted almonds or sunflower seeds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the quinoa thoroughly under cold water in a fine mesh strainer to remove its natural bitterness.

Step 3

In a medium saucepan, combine the quinoa with water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.

Step 4

While the quinoa is cooking, prepare the roasted vegetables. In a large bowl, toss the diced sweet potato, red bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, salt, black pepper, and smoked paprika.

Step 5

Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

Step 6

In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, honey or maple syrup, and a pinch of salt to make the dressing.

Step 7

In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and baby spinach. The heat from the quinoa and vegetables will slightly wilt the spinach.

Step 8

Drizzle the dressing over the salad and toss gently to combine.

Step 9

If desired, top the salad with crumbled feta cheese and toasted almonds or sunflower seeds for added texture and flavor.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	1437.3 grams (1437.3g)

Amount per serving	% Daily Value*
Calories	1680

Total Fat 92.80g	119%
Saturated Fat 19.20g	96%
Polyunsaturated Fat 6.20g
Cholesterol 71mg	24%
Sodium 7264mg	316%
Total Carbohydrate 168.00g	61%
Dietary Fiber 15.20g	54%
Total Sugars 38.40g
Protein 49.10g	98%

Vitamin D 12IU	60%
Calcium 645mg	50%
Iron 11mg	63%
Potassium 1740mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 11.5%

Carbs: 39.4%