2 min read

Quinoa Salad with Roasted Vegetables

Overhead shot of Quinoa Salad with Roasted Vegetables plated appetizingly in a wide clean plate
High FiberGluten-FreeVeganAnti-Inflammatory
Prep Time15 min
Cook Time30 min
Total Time45 min
Servings4

Gut-health researchers keep coming back to one idea: eating a wide variety of plants matters more than any single superfood. This salad puts that into practice, five different vegetables plus quinoa, each bringing its own fiber type and nutrients to the bowl. It's the kind of meal-prep lunch that still feels exciting by Thursday. Curious about quinoa specifically? See our deep dive on quinoa and digestion.

Ingredients

  • 1 cup quinoa, rinsed
  • 1 medium zucchini, cubed
  • 1 red bell pepper, cubed
  • 1 yellow bell pepper, cubed
  • 1 red onion, cut in wedges
  • 1 cup cherry tomatoes
  • 2 cups baby spinach
  • 3 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper
  • Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 garlic clove grated, 1 tsp Dijon, salt

Instructions

  1. Preheat oven to 200C. Toss zucchini, peppers, onion, and tomatoes with 2 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet. Roast 25-30 minutes.
  2. Cook quinoa: combine with 2 cups water in a saucepan, bring to a boil, reduce heat, cover and cook 15 minutes. Fluff with a fork.
  3. Whisk dressing ingredients together.
  4. Combine warm quinoa with spinach (it will wilt slightly). Add roasted vegetables. Pour dressing over.
  5. Toss well. Serve warm or at room temperature.

Nutrition Facts (per serving)

Calories 355
Total fat 18g
Total carbohydrates 40g
Dietary fiber 7g
Protein 10g
Sodium 180mg

Why This Is Good for Your Gut

Quinoa provides prebiotic fiber alongside complete protein. The diversity of roasted vegetables, five different species, contributes to the 30-plant-foods-per-week goal that research associates with the highest microbiome diversity. Bell peppers contribute vitamin C, which supports collagen production in the gut lining. Spinach adds folate and magnesium, while garlic in the dressing brings prebiotic inulin.

Swap in whatever vegetables need using up in your fridge. More variety is always the win here. For other roasted-veggie options, try our roasted cauliflower with tahini and herbs or a scoop of roasted garlic hummus on the side.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

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