Q : How long does quinoa salad last in the fridge?

A : When stored in an airtight container, quinoa salad (preferably without the dressing) can last up to 3-4 days in the fridge. Make sure it’s properly sealed to maintain freshness.

Q : Can I freeze quinoa salad?

A : It’s a good idea to freeze only quinoa. Store cooked quinoa in a resealable plastic bag or freezer-safe container for up to three months. Add fresh veggies and dressing when ready to serve.

Q : What’s the best way to store quinoa salad?

A : The best way to store quinoa salad is in an airtight container in the fridge. Ensure it is properly sealed to extend the shelf life and keep the ingredients fresh.

Healthy Quinoa Salad with Moroccan Roasted Vegetables

Name: Healthy Quinoa Salad with Moroccan Roasted Vegetables
Prep time: PT-496133H50M20S
Cook time: PT-496133H50M20S
Total time: PT-496133H50M20S
Cuisine: Moroccan
Ingredients: For The Roasted Vegetables; 600g (21.2 oz) Butternut Squash, peel, deseeded and cubed; 300g (10.6 oz) Baby Carrots, trimmed, halved lengthways; 1 Red Onion, peeled and cut into 1/8 wedges; 2 Red Bell Peppers, cut into thick (2 cm) strips; 400 gram (14 ounces) can Chickpeas, rinsed, drained (or 245g (1 ½ cups) cooked; chickpeas); 30 ml (2 tbsp) Harissa Paste; 60 ml (4 tbs) Extra-Virgin Olive Oil; Salt and Freshly Ground Black Pepper, to taste; For The Dressing; 125 ml (½ cup) Extra-Virgin Olive Oil; 45 ml (3 tbsp) Lemon Juice, freshly squeezed; 10 ml (2 tsp) Lemon Zest, finely grated; 1 Clove Garlic, crushed; 5 ml (1 tsp) Dijon Mustard; 5 ml (1 tsp) Honey; For The Quinoa Salad; 4 cups Cooked White Quinoa; 85 ml (⅓ cup) Currants or Raisins; 120g (2 cups) Baby Spinach, Baby Kale or Arugula (Rocket); 100g (4oz) Soft Feta, crumbled; 125ml (½ cup) Pomegranate Seeds; 60 ml (4 tbsp) Sunflower Seeds, toasted; A Handful of Fresh Herbs like Mint leaves, Parsley or Cilantro to serve, washed

Description

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.

Ingredients

For The Roasted Vegetables

600g (21.2 oz) Butternut Squash, peel, deseeded and cubed

300g (10.6 oz) Baby Carrots, trimmed, halved lengthways

1 Red Onion, peeled and cut into 1/8 wedges

2 Red Bell Peppers, cut into thick (2 cm) strips

400 gram (14 ounces) can Chickpeas, rinsed, drained (or 245g (1 1/2 cups) cooked

chickpeas)

30 ml (2 tbsp) Harissa Paste

60 ml (4 tbs) Extra-Virgin Olive Oil

Salt and Freshly Ground Black Pepper, to taste

For The Dressing

125 ml (1/2 cup) Extra-Virgin Olive Oil

45 ml (3 tbsp) Lemon Juice, freshly squeezed

10 ml (2 tsp) Lemon Zest, finely grated

1 Clove Garlic, crushed

5 ml (1 tsp) Dijon Mustard

5 ml (1 tsp) Honey

For The Quinoa Salad

4 cups Cooked White Quinoa

85 ml (1/3 cup) Currants or Raisins

120g (2 cups) Baby Spinach, Baby Kale or Arugula (Rocket)

100g (4oz) Soft Feta, crumbled

125ml (1/2 cup) Pomegranate Seeds

60 ml (4 tbsp) Sunflower Seeds, toasted

A Handful of Fresh Herbs like Mint leaves, Parsley or Cilantro to serve, washed

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Instructions

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.

Notes

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.

Prep Time: 10 - 15 minutes
Cook Time: 25 - 30 minutes
Category: Side Dishes
Method: Roasting
Cuisine: Moroccan

Nutrition

Serving Size: 1 serving
Calories: 685
Sugar: 19.9 g
Sodium: 505.1 mg
Fat: 40.5 g
Carbohydrates: 72.1 g
Protein: 15.8 g
Cholesterol: 14.8 mg