Healthy Quinoa Salad with Moroccan Roasted Vegetables

Discover how to make this healthy quinoa salad with Moroccan roasted vegetables that’s perfect for meal prep! Learn how long quinoa salad lasts in the fridge and get tips on the best storage methods using airtight containers. Keep your salad fresh and flavorful with our guide to incorporating vibrant ingredients that make this dish a delicious and nutritious addition to your weekly meals.

Quinoa salad is a versatile, nutritious dish that’s perfect for any occasion. Whether you're meal prepping or looking for a healthy side dish, quinoa salad is a great option. It's packed with fresh ingredients like butternut squash, carrots, bell peppers, chickpeas, olive oil, and fresh herbs, making it a delightful complete meal. This easy and super delicious quinoa salad is packed with fresh veggies and you can easily substitute the feta cheese with vegan feta cheese or avocado, making it an instant vegan alternative.

But once prepared, you might wonder: how long does quinoa salad last in the fridge? In this post, we’ll answer that and more, so you can enjoy this delicious salad for days!

From white quinoa to colorful veggies, quinoa salad combines everything you need for a nutritious meal, whether you serve it as a light lunch, a main dish, a side dish or pack it for a picnic. Let’s dive into how long it lasts, how to store it properly, and why you’ll love making it.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Healthy Quinoa Salad with Moroccan Roasted Vegetables
• Chef’s Tips
• Variations
• What to Serve With this Moroccan Quinoa Salad
• Storage Instructions
• FAQ's
• Healthy Quinoa Salad with Moroccan Roasted Vegetables

Why You Will Love This Recipe

• Quick and Easy: This quinoa salad recipe requires minimal preparation and can be done in under an hour.
• Healthy: Packed with whole grains, fresh veggies, and healthy fats, it’s a great way to fuel your body.
• No Special Equipment Needed: All you need is a large bowl, a sheet pan, and a few other basics.
• Perfect for Meal Prep: Make it ahead for lunches or dinners throughout the week.
• Shelf Life of Quinoa Salad: Stored in an airtight container, quinoa salad lasts 3-4 days in the fridge.

Ingredients

For The Roasted Vegetables

• Butternut Squash: Adds sweetness and a tender, caramelized texture.
• Baby Carrots: Provides natural sweetness and vibrant color.
• Red Onion: Enhances the salad with mild, roasted sweetness.
• Red Bell Peppers: Adds crunch and a hint of sweetness.
• Chickpeas: Provides plant-based protein and a hearty texture.
• Harissa Paste: Gives a spicy and smoky depth to the vegetables.
• Extra-Virgin Olive Oil: Helps roast the vegetables and adds richness.
• Salt and Freshly Ground Black Pepper: Balances flavors.

For The Dressing

• Extra-Virgin Olive Oil: Adds smoothness and binds the dressing.
• Lemon Juice: Provides bright acidity to balance the richness.
• Lemon Zest: Adds a concentrated citrus flavor.
• Garlic: Adds a sharp, savory kick.
• Dijon Mustard: Helps emulsify the dressing and adds tanginess.
• Honey: Balances the tanginess with sweetness.

For The Quinoa Salad

• Cooked White Quinoa: The base of the salad, providing protein and a fluffy texture.
• Currants or Raisins: Adds sweetness and chewy texture.
• Baby Spinach, Baby Kale or Arugula (Rocket): Provides a peppery freshness and vibrant greens.
• Soft Feta: Adds creaminess and tanginess.
• Pomegranate Seeds: Provides bursts of sweetness and a pop of color.
• Sunflower Seeds: Adds crunch and a nutty flavor.
• Fresh Herbs (Mint, Parsley, or Cilantro): Brightens the salad with freshness and aromatics.

See the recipe card for quantities

How to Make Healthy Quinoa Salad with Moroccan Roasted Vegetables

Roast the Vegetables

• Preheat the oven to 220°C (430°F). 
• Line 2 large baking sheets with parchment paper.
• Mix harissa and olive oil together.
• In a large bowl, toss butternut, carrots, red onion, bell peppers, and chickpeas in the harissa and olive oil mixture. Season with salt and pepper.
• Place the vegetables in a single layer on the parchment  lined baking trays.
• Roast for 25-30 minutes or until the vegetables are cooked and slightly caramelized. Give the vegetables a good toss half way through the roasting.

Make the Dressing

• Whisk all dressing ingredients together in a jug or a jar. 
• Season to taste with salt and pepper.

Assemble The Quinoa Salad

• Toss the currants and half of the dressing through the cooked white quinoa.
• Combine quinoa on a platter with roasted vegetables, baby kale (or arugula) and feta cheese.

Serve and Enjoy!

• Sprinkle with pomegranate seeds and toasted sunflower seeds. 
• Scatter with fresh herbs of your choice to serve with the remaining dressing. 
• This salad can be enjoyed warm or at room temperature.

Chef’s Tips

• Cool Down: Make sure to let the quinoa cool completely before mixing it with the other ingredients to avoid sogginess.
• Store Properly: Keep your salad fresh in an airtight container for 3-4 days in the fridge.
• Meal Prep: This salad is a great way to prepare meals. Store ingredients in meal prep containers and combine in a couple of minutes for an easy lunch or side dish during the week.

Variations

• Different Quinoa Varieties: Use red quinoa or black quinoa for a twist on this salad. Each variety has its own unique texture and flavor.
• Protein Add-ins: Add hard-boiled eggs, grilled chicken, or goat cheese for extra protein.
• Vegan Quinoa Salad: Swap out the feta cheese for vegan feta cheese to make this a fully plant-based dish.
• Nutty Topping: Sprinkle some toasted pumpkin seeds or even sliced almonds for a crunchy topping.
• Mexican Inspiration: Swap out the chickpeas for black beans, add avocado slices and top with thinly sliced green onion.

What to Serve With this Moroccan Quinoa Salad

• Grilled Fish: Salmon, with its rich, buttery flavor and flaky texture, is the perfect complement to quinoa salad. It balances the lighter, more refreshing flavors in the quinoa salad, ensuring a delicious and healthy meal.
• Grilled chicken: The mix of ingredients, variety of textures and flavors in the quinoa salad is a delightful side dish when served with juicy grilled chicken. Or try our Slow Roast Chicken Recipe.
• Cauliflower steak: The meaty texture and slightly sweet nutty flavor of thick roasted cauliflower steaks provide, is a great choice to serve with quinoa salad.
• Frittata: Fluffy creamy eggs and melted cheese pairs well with the savory quinoa salad.

Storage Instructions

How to Store Quinoa Salad

• Fridge: Store leftover quinoa salad in an airtight container for 3-4 days. This will help preserve its freshness and flavor.
• Meal Prep: For best results, cook and cool the quinoa and roasted vegetables separately, then store them in individual airtight containers. Prepare the dressing in a separate jar or container and refrigerate. Prepping ingredients like pomegranate seeds, herbs, and greens ahead of time (without combining them) ensures maximum freshness. Assemble the salad only when you are ready to eat, tossing everything together with the dressing at the last moment for the best texture and flavor.
• Freezer: Freeze the cooked quinoa and roasted vegetables separately in freezer-safe containers if you plan to store it for longer periods. Once thawed, assemble the salad with fresh ingredients.
• Room Temperature: Avoid leaving quinoa salad at room temperature for more than two hours to prevent spoilage.

FAQ's

Making quinoa salad is not only easy, but it's a delicious way to enjoy whole grains and fresh veggies. With the right storage, this protein-packed quinoa dish can last up to 3-4 days in the fridge, making it perfect for meal prepping. Try this recipe and let us know your favorite variations!

Enjoyed this quinoa salad recipe? Be sure to leave a star rating and comment with your thoughts! Share it with friends, and don’t forget to tag us on social media with your version of this best quinoa salad.

Print

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.