Gluten-Free Dairy-Free Quinoa and Roasted Vegetable Salad

BeeBusyWithBee
1 day ago
3 min read

A vibrant, nutritious salad bursting with colour and flavour — packed with roasted vegetables, fluffy quinoa, and fresh herbs for a wholesome lunch or light dinner. This Gluten-Free Dairy-Free Quinoa and Roasted Vegetable Salad is as beautiful as it is satisfying, bringing together earthy roasted vegetables, zesty lemon, and nutty quinoa in one perfectly balanced bowl.

Bowl of gluten-free, dairy-free quinoa and roasted vegetable salad with red peppers, courgettes, and cherry tomatoes, garnished with fresh parsley and toasted pine nuts.

It’s light yet filling, rich in protein and fibre, and completely plant-based. Whether you serve it warm for dinner or chilled as a meal prep lunch, this dish proves healthy food can also be bold, delicious, and deeply satisfying.

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4

Ingredients

200g quinoa, rinsed
500ml vegetable stock (gluten-free)
1 red pepper, diced
1 courgette, sliced
10 cherry tomatoes, halved
1 small red onion, cut into wedges
2 tbsp olive oil
1 tsp dried oregano
½ tsp sea salt
¼ tsp black pepper
Juice of 1 lemon (about 2 tbsp)
2 tbsp chopped fresh parsley
2 tbsp toasted pine nuts

Directions

Preheat oven to 200°C (180°C fan). Line a baking tray with parchment paper.
Prepare vegetables; Toss red pepper, courgette, cherry tomatoes, and onion with olive oil, oregano, salt, and pepper. Spread evenly on the tray and roast for 20–25 minutes until tender and slightly caramelised.
Meanwhile, bring the vegetable stock to a boil, add quinoa, reduce heat, and simmer for about 15 minutes or until fluffy and the water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
In a large bowl, mix the cooked quinoa with roasted vegetables. Add lemon juice, parsley, and pine nuts. Toss gently until everything is coated and evenly mixed.

Serve it warm or chilled, topped with toasted pine nuts for extra crunch.

It keeps beautifully in the fridge for up to three days, making it perfect for meal prep or quick grab-and-go lunches.

If you loved this, try my Salisbury Steak or for a really easy dinner Slow Cooker Beef Tips in Gravy

Or find more delicious ideas here

Bowl of red pepper, courgette, cherry tomatoes, and onion tossed with olive oil and oregano, captured mid-motion to show each ingredient clearly.

What Makes This Gluten Free Dairy Free Quinoa Roasted Vegetable Salad Special

This Gluten-Free Dairy-Free Quinoa and Roasted Vegetable Salad is the ultimate balance of flavour, colour, and texture. Roasting the vegetables brings out their natural sweetness and caramelised depth, while quinoa adds lightness and a pleasant nuttiness. The lemon juice brightens everything, making the dish both refreshing and comforting at once.

It’s naturally high in plant protein and fibre, perfect for those who want something nourishing yet easy to digest. Best of all, it’s flexible — you can enjoy it warm in winter or chilled in summer, and it pairs beautifully with almost any main course.

Serving Suggestions

Serve this salad as a main meal, topped with sliced avocado, grilled tofu, or roasted chickpeas for extra protein. For a lighter side dish, pair it with soups, roasted meats, or dairy-free pasta.

It also makes an excellent meal prep option: pack it into lunch boxes and enjoy it throughout the week — it tastes even better after the flavours mingle overnight.

For extra flair, crumble dairy-free feta or sprinkle pomegranate seeds on top for a burst of sweetness and colour.

Large serving dish of quinoa and roasted vegetable salad on a wooden table, surrounded by side dishes of sliced avocado, grilled tofu, roasted meats, and feta with pomegranate seeds.

Storage & Freshness Tips

Store leftovers in an airtight container in the fridge for up to four days. To refresh, drizzle with a little olive oil or an extra squeeze of lemon before serving. The salad is best served slightly chilled or at room temperature.