Warm Quinoa Salad with Roasted Asparagus and Bell Peppers: Your Ultimate Healthy Side Dish

Searching for a side dish that’s both satisfying and nutritious? Look no further than this delightful Warm Quinoa Salad with Roasted Asparagus and Bell Peppers. It’s more than just a side; it’s a vibrant blend of roasted vegetables and protein-packed quinoa, perfectly seasoned and ready to elevate any meal. Whether you’re serving it alongside chicken, lamb, pork, or beef, or enjoying it as a light vegetarian main, this recipe promises flavor, ease, and adaptability.

Why This Warm Quinoa Salad Will Become Your New Favorite

This recipe is a true kitchen hero. It strikes a beautiful balance between a hearty salad and a comforting side dish, making it incredibly versatile. The combination of earthy roasted asparagus, sweet bell peppers, and fluffy quinoa creates a foundation for a symphony of flavors. We enhance it with pantry staples like tangy sun-dried tomatoes, briny Kalamata olives, savory feta cheese, and crunchy toasted pine nuts. A simple yet vibrant Easy Lemon Dijon Dressing ties everything together, but don’t worry if you prefer something else – this dish is designed for customization!

One of the biggest advantages of this quinoa salad is its efficiency. It comes together in under 30 minutes, making it ideal for busy weeknights or for quick meal prep. Plus, it’s packed with plant-based protein, fiber, and essential nutrients, offering a guilt-free indulgence that satisfies without weighing you down. If you’re hesitant about certain ingredients, keep reading! We’ve included plenty of substitution ideas to ensure this dish is perfect for your palate.

The Versatility of Quinoa & Roasted Vegetables

The beauty of this Warm Quinoa with Roasted Asparagus and Peppers lies in its adaptability. While it shines as an accompaniment to roasted lamb (as I initially prepared it), its robust flavors and textures make it equally suitable as a standalone vegetarian main course. Simply add your favorite plant-based protein like chickpeas, black beans, or sautéed tofu, and a handful of wilted spinach or kale to make it even more substantial.

Don’t like asparagus? Swap it for blanched green beans, roasted broccoli, or even zucchini. Not a fan of feta? Parmesan, goat cheese, or even a dairy-free alternative works wonderfully. This recipe is truly a blank canvas for your culinary creativity. Feel free to experiment with different dressings or follow our recommendation for a bright and zesty Lemon Dijon. The goal is to create a dish that perfectly suits your taste and dietary needs.

For convenience, I opted for jarred Florina roasted peppers, which are sweet and tender. However, widely available Roasted Bell Peppers from brands like Mezzetta are excellent. Alternatively, you can easily roast your own bell peppers at home for an even fresher flavor.

Crafting Your Warm Quinoa with Roasted Asparagus and Peppers

Let’s dive into the simple steps to create this delicious and satisfying warm quinoa salad. The process is straightforward, focusing on efficient timing to get dinner on the table quickly.

Cooking Perfect Quinoa

Begin by cooking your quinoa according to the package directions. Quinoa typically takes about 15 minutes to cook, and while it simmers, you can start preparing your asparagus. A crucial tip for achieving perfectly fluffy quinoa (which, fun fact, is actually a seed, though commonly referred to as a whole grain) is ensuring you have a tight-fitting pot lid. This prevents steam from escaping, allowing the liquid to evaporate completely and resulting in a much better texture – not mushy, but perfectly distinct grains every time.

Mastering Roasted Asparagus

While the quinoa is cooking, turn your attention to the asparagus. Roasting transforms asparagus, bringing out its natural sweetness and softening its flavor profile, making it much more palatable than blanched varieties for many. It’s truly my preferred method for preparing almost any vegetable at home, as the flavor deepens and becomes wonderfully caramelized.

To roast the asparagus, preheat your oven to 400°F (200°C). Lay the asparagus spears on a rimmed baking sheet, drizzle with a little olive oil, and season generously with salt and pepper. Roast for about 20 minutes, or until they are tender-crisp and slightly caramelized. Once done, remove from the oven and let them cool slightly before chopping into large, bite-sized pieces.

Assembling Your Delicious Quinoa Salad

With your quinoa cooked and your asparagus roasted, the assembly is quick and easy. In a large mixing bowl, combine the chopped roasted asparagus with 1-2 cups of cooked quinoa (feel free to adjust the quinoa amount to your preference). Add the star pantry ingredients: sliced roasted peppers (from a jar or freshly roasted), sun-dried tomatoes (packed in oil for extra flavor), chopped Kalamata olives, thinly sliced red onions for a hint of sharpness, and crumbled feta cheese.

Finish with a sprinkle of toasted pine nuts – remember to toast them gently in a dry pan for a few minutes until golden and fragrant. Drizzle a couple of tablespoons of the Lemon Dijon Dressing over the mixture, then toss gently to combine. Taste and adjust seasoning with extra salt and pepper as needed, and add more dressing if desired. If our recommended dressing isn’t available, a simple mixture of good quality extra virgin olive oil and balsamic vinegar makes a fantastic alternative.

Customize Your Quinoa Salad: Easy Ingredient Swaps

One of the best things about this warm quinoa salad is how easily it adapts to different tastes, dietary needs, or whatever you have on hand. Don’t be afraid to make it your own! Here are some creative substitution ideas:

• For Asparagus: If asparagus isn’t in season or not your favorite, try blanched green beans, roasted broccoli florets, zucchini, or even Brussels sprouts. Roasted sweet potatoes or butternut squash could also add a lovely autumnal twist.
• For Roasted Peppers: While jarred roasted peppers offer convenience and a smoky sweetness, fresh bell peppers (red, yellow, or orange) can be lightly sautéed or grilled for a crispier texture and bright flavor. Or, roast your own!
• For Sun-Dried Tomatoes: If you prefer fresh, diced cherry tomatoes add a burst of juicy freshness. You can also omit them if you’re not a fan.
• For Kalamata Olives: Any type of black or green olive will work here. Just ensure they’re pitted and chopped.
• For Feta Cheese: Crumbled goat cheese provides a creamy, tangy alternative. Shaved Parmesan adds a nutty, salty kick. For a dairy-free or vegan option, try sautéed seasoned tofu crumbles or a plant-based feta alternative.
• Boost the Protein: To make this more of a main dish, stir in a can of drained and rinsed chickpeas, cannellini beans, or cooked lentils. Grilled chicken, shrimp, or a flaky white fish would also be excellent additions.
• Add More Greens: Wilted spinach, fresh arugula, or finely chopped kale can be stirred in at the end for an extra dose of leafy greens.
• For Pine Nuts: Toasted walnuts, almonds, pecans, or even sunflower or pumpkin seeds can provide a similar crunch and healthy fats.
• Dressing Alternatives: Our Easy Lemon Dijon Dressing is fantastic, but if you’re short on ingredients, a simple drizzle of high-quality extra virgin olive oil and a splash of balsamic vinegar, seasoned with salt and pepper, is a classic and delicious choice. A store-bought Greek or Mediterranean vinaigrette would also be suitable. You could even incorporate elements from a batch of Balsamic Grilled Vegetables if you have them on hand.

Now that you have all the options and the simple steps, you’re ready to serve this wonderful Warm Quinoa with Roasted Asparagus and Peppers. As highlighted, it pairs beautifully with all types of meats, from roasted lamb to grilled chicken, or stands proudly as a fulfilling and healthy vegetarian main meal. Enjoy!

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All content and photographs ©Claudia’s Table and claudiastable.com

Warm Quinoa with Roasted Asparagus and Peppers

Author: Ana | Claudia’s Table

Published: January 19, 2021

Summary: A perfect side to chicken, lamb, pork or beef: Warm Quinoa with Asparagus and Roasted Peppers. Half salad, half side dish, this recipe incorporates roasted veggies and protein packed quinoa.

Rating: 5 out of 5 stars (based on 2 votes)

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Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

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Course

Side Dish

Cuisine

American, Healthy, Mediterranean

Servings

4

Calories

413 kcal

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Equipment

• Medium bowl
• Rimmed sheet pan
• Small non-stick pan (for pine nuts)

Ingredients

• 2 cups quinoa (cooked according to package directions)
• 1 bunch asparagus
• 1/2 cup roasted peppers (from a jar, like Mezzetta brand)
• 1 tbsp sun-dried tomatoes (in oil, chopped)
• 1/4 cup red onion (sliced thinly)
• 1 tbsp Kalamata olives (chopped)
• 1 tbsp pine nuts (toasted)
• 2 tbsp feta cheese (crumbled)
• Olive oil, salt, and pepper (for roasting asparagus and seasoning)
• Easy Lemon Dijon Dressing (or extra virgin olive oil and balsamic vinegar)

Instructions

Roasting Asparagus

1. Preheat oven to 400°F (200°C).
2. Place asparagus on a rimmed baking sheet.
3. Drizzle with olive oil, season with salt and pepper.
4. Roast for 20 minutes, or until tender-crisp.
5. Remove from the oven, allow to cool slightly, then chop into large pieces.

Toasting Pine Nuts

1. Place raw pine nuts in a small non-stick pan over medium-low heat.
2. Toast for about 2-3 minutes, shaking the pan frequently to prevent burning, until golden and fragrant.
3. Remove immediately from the pan and allow them to cool.

Assembling the Dish

1. In a large bowl, combine the chopped, cooled roasted asparagus with the cooked quinoa.
2. Add the toasted pine nuts, thinly sliced red onion, roasted peppers, chopped Kalamata olives, sun-dried tomatoes, and crumbled feta cheese.
3. Drizzle with 2 tablespoons of Easy Lemon Dijon Dressing (or a mixture of balsamic vinegar and extra virgin olive oil).
4. Toss gently to combine. Season with salt and pepper to taste, adjusting dressing as desired.

Notes

Nutritional information is calculated online and should be used as a guide.

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Nutrition (per serving)

• Serving Size: 1 cup
• Calories: 413 kcal

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Keywords: healthy side dish, quick side dish, quinoa, roasted vegetables, Mediterranean, vegetarian, gluten-free, meal prep.

All content and photographs ©Claudia’s Table and claudiastable.com

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