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Make this easy roasted vegetable quinoa salad with broccoli, zucchini, bell pepper, avocado, and pumpkin seeds. A simple lemon and olive oil dressing brings everything together in this colorful vegan recipe. It's great for meal prep, quick lunches, or a nourishing dinner when you want something fresh and homemade.

Roasted Vegetable & Avocado Quinoa Salad Recipe

Course Main Course, Salad
Keyword Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3

Ingredients

  • 1 cup cooked quinoa
  • 1 cup chopped broccoli florets
  • 1 zucchini sliced
  • 1 bell pepper chopped
  • 1 avocado diced
  • 2 tablespoons pumpkin seeds
  • Juice of 1 lemon

Instructions

  1. Preheat the oven to 400°F.
  2. Toss the broccoli, zucchini, and bell pepper with a little olive oil.
  3. Roast for 15–20 minutes, until the vegetables are tender and lightly browned.
  4. Place the cooked quinoa in a large bowl and add the roasted vegetables.
  5. Gently fold in the diced avocado and pumpkin seeds.
  6. Drizzle with olive oil and fresh lemon juice. Toss gently and serve warm or at room temperature.