Warm Quinoa Roasted Vegetables Feta (Print Version)
Nutty quinoa mixed with roasted root vegetables, crumbled feta, and a zesty dressing for a hearty dish.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Root Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 medium parsnips, peeled and diced
05 - 1 small sweet potato, peeled and diced
06 - 1 small red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon ground cumin
10 - Salt and freshly ground black pepper, to taste
→ Salad Additions
11 - 3.5 oz feta cheese, crumbled
12 - 1/4 cup pumpkin seeds, toasted
13 - 1/4 cup fresh parsley, chopped
→ Dressing
14 - 2 tablespoons olive oil
15 - 1 tablespoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey or maple syrup
18 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss diced carrots, parsnips, sweet potato, and red onion with olive oil, thyme, cumin, salt, and pepper in a large bowl. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 25–30 minutes, stirring halfway through, until golden and tender.
04 - In a saucepan, bring quinoa and water or broth to a boil. Cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
05 - Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until combined.
06 - In a large bowl, mix warm quinoa, roasted vegetables, crumbled feta, toasted pumpkin seeds, and chopped parsley. Drizzle with dressing and toss gently.
07 - Serve warm or at room temperature.
# Expert Tips:
01 -
- It tastes like a restaurant dish but comes together in under an hour without any fussy techniques.
- The warm vegetables soften the quinoa in the best way, making every bite feel comforting rather than austere.
- It's endlessly flexible—swap vegetables based on what's in your crisper drawer.
02 -
- Toss the vegetables on the baking sheet halfway through roasting or they'll brown unevenly on one side and stay pale on the other.
- Always rinse quinoa first—it genuinely removes a bitter coating that most people don't realize is there until they taste the difference.
- Don't dress this salad too far in advance if you're serving it warm, or the greens will wilt and the whole thing becomes soggy within an hour.
03 -
- Toast your own pumpkin seeds by tossing them in a dry pan over medium heat for a few minutes—they taste infinitely better than store-bought and cost less.
- Don't be shy with salt when seasoning the vegetables before roasting; it's what makes them taste like vegetables instead of just roasted food.