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  • Orlando Chimankpa

Eco-Friendly Delight: Zesty Quinoa and Roasted Vegetable Salad

Incorporating sustainability into our daily lives

extends beyond just our habits and choices; it can also be

reflected in the food we eat. By opting for sustainable ingredients

and preparing dishes that minimize waste, we can nourish our

bodies while treading lightly on the planet. This recipe for a Zesty

Quinoa and Roasted Vegetable Salad not only satisfies your taste

buds but also celebrates the vibrant flavors of seasonal produce

while minimizing environmental impact. Let's dive into this

delicious and sustainable culinary adventure!


1 cup quinoa, rinsed and drained

2 cups water

1 small butternut squash, peeled and diced

1 red bell pepper, diced

1 zucchini, diced

1 cup cherry tomatoes, halved

1 red onion, thinly sliced

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

1 clove garlic, minced

Salt and pepper to taste

Fresh herbs (such as parsley or basil) for garnish


1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a saucepan, combine the quinoa and water. Bring to a boil over medium heat, then reduce

the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the

water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff

the quinoa with a fork and set aside.

3. In a large bowl, toss the diced butternut squash, red bell pepper, zucchini, cherry tomatoes, and

red onion with olive oil, salt, and pepper until well coated. Transfer the vegetables to the prepared baking sheet and spread them out in a single layer. Roast in the preheated oven for

about 20-25 minutes, or until the vegetables are tender and slightly caramelized.

4. While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the

fresh lemon juice, balsamic vinegar, minced garlic, salt, and pepper.

5. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Drizzle the dressing over the mixture and gently toss until all ingredients are well coated.

6. Garnish the salad with fresh herbs, such as parsley or basil, for an added burst of flavor and


7. Serve the Zesty Quinoa and Roasted Vegetable Salad as a main course or as a side dish alongside grilled protein of your choice. Enjoy the delightful combination of flavors and textures!

Eating sustainably doesn't mean compromising on flavor or enjoyment. This Zesty Quinoa

and Roasted Vegetable Salad is a celebration of seasonal produce and demonstrates that sustainable cooking can be both delicious and environmentally friendly. By being mindful of our ingredient choices, supporting local farmers, and minimizing waste, we can savor the flavors of nature while nurturing the planet. So, grab your apron, embrace sustainable cooking, and let your taste buds embark on this eco-friendly culinary adventure!

General Sustainability Tips:

  • Opt for organic and locally sourced vegetables to support local farmers and reduce the carbon

  • footprint associated with long-distance transportation.

  • Use seasonal produce, as it requires less energy for production and often tastes fresher.

  • Reduce food waste by repurposing any leftover vegetables or quinoa in other dishes or

  • composting them.


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