Southwest Roasted Vegetable Quinoa Salad

Southwest Roasted Vegetable Quinoa Salad


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Have yourself a meatless Christmas with this southwest roasted vegetable quinoa salad. It’s a nice twist to your everyday salad.

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Time needed

5 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 C. quinoa
  • 2 C. water
  • 2 T. olive oil
  • 1 tsp. salt
  • 2 tomatoes, diced
  • ½ tsp. smoked paprika
  • 1 T. fresh lime juice
  • ½ tsp. pepper
  • 1 red pepper, diced
  • 2 ears of corn, sliced
  • ½ red onion, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 4 eggs, poached
  • 2 avocados, sliced

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Preheat the oven to 400 degrees. Grease a baking pan and set it aside. Place the vegetables, olive oil, salt and pepper in a large bowl and toss them. Transfer the vegetables into the baking pan and let it cook for 20 minutes. While this is taking place, cook the quinoa as instructed on the package. Add in the cooked vegetables, paprika and lime juice. Poach four eggs. Place one egg on each serving.

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