Warm Quinoa Salad Roasted Vegetables (Printable Format)
Fluffy quinoa blended with roasted carrots, parsnips, and sweet potato, drizzled with lemon vinaigrette.
# What You Need:
→ Roasted Root Vegetables
01 - 2 medium carrots, peeled and diced
02 - 2 medium parsnips, peeled and diced
03 - 1 small sweet potato, peeled and diced
04 - 1 small red onion, cut into wedges
05 - 2 tablespoons olive oil
06 - 1 teaspoon dried thyme
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Quinoa
09 - 1 cup quinoa, rinsed
10 - 2 cups vegetable broth or water
11 - ¼ teaspoon salt
→ Salad Additions
12 - ½ cup crumbled feta cheese (optional, omit for vegan)
13 - ¼ cup toasted pumpkin seeds
14 - ⅓ cup chopped fresh parsley
→ Lemon Vinaigrette
15 - 3 tablespoons olive oil
16 - 2 tablespoons freshly squeezed lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey or maple syrup
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
# How-To Steps:
01 - Set the oven to 425°F (220°C) to prepare for roasting the vegetables.
02 - Toss the diced carrots, parsnips, sweet potato, and red onion wedges with olive oil, dried thyme, salt, and black pepper on a baking sheet, spreading them evenly.
03 - Roast the vegetables for 30 to 35 minutes, stirring once halfway through, until they are tender and caramelized.
04 - Combine rinsed quinoa, vegetable broth or water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork.
05 - Whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a small bowl until emulsified.
06 - In a large bowl, combine the cooked quinoa, roasted root vegetables, crumbled feta if using, toasted pumpkin seeds, and chopped parsley. Drizzle with vinaigrette and gently toss to combine.
07 - Serve the salad warm, optionally garnished with extra parsley or feta cheese.
# Expert Suggestions:
01 -
- The roasted vegetables get crispy edges and a natural sweetness that makes even skeptical eaters ask for seconds.
- It tastes better the next day, so you can make it ahead and actually enjoy your gathering instead of scrambling in the kitchen.
- Everything happens on one pan and one pot, which means cleanup takes about five minutes.
02 -
- Don't rinse the quinoa after cooking or you'll wash away all the flavor from the broth and end up with bland, watery grains.
- If the vegetables aren't browning, your oven isn't hot enough or they're too crowded on the pan. Spread them out and give them space to breathe.
- Add the vinaigrette while the quinoa is still warm so it soaks in, but wait until the vegetables have cooled slightly or the feta will melt into a puddle.
03 -
- Toast the pumpkin seeds in a dry skillet over medium heat for three minutes, shaking the pan often, and they'll taste ten times better than raw ones.
- Use a fork to fluff the quinoa after it cooks, not a spoon, so the grains stay light and separate instead of clumping together.
- If you're making this for a crowd, roast the vegetables and cook the quinoa the night before, then toss everything together just before serving so it's still warm and fresh.