Warm Quinoa Salad Roasted (Print Version)
A nourishing blend of fluffy quinoa and caramelized root vegetables tossed with a fresh vinaigrette.
# What You'll Need:
→ Vegetables
01 - 2 medium carrots, peeled and diced
02 - 2 medium parsnips, peeled and diced
03 - 1 medium sweet potato, peeled and diced
04 - 1 small red onion, cut into wedges
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Quinoa
08 - 1 cup quinoa, rinsed
09 - 2 cups vegetable broth or water
10 - 1/4 teaspoon salt
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon ground black pepper
→ Garnishes
17 - 1/4 cup fresh parsley, chopped
18 - 1/3 cup crumbled feta cheese (optional)
19 - 1/4 cup toasted pumpkin seeds
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, and red onion with olive oil, sea salt, and black pepper. Toss until evenly coated.
03 - Spread the vegetables evenly on the prepared baking sheet and roast for 30 to 35 minutes, stirring halfway through, until golden and tender.
04 - While roasting, combine quinoa, vegetable broth or water, and salt in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, sea salt, and black pepper in a small bowl until emulsified.
06 - In a large serving bowl, mix the cooked quinoa, roasted vegetables, and chopped parsley. Drizzle with the dressing and toss gently to combine.
07 - Top the salad with crumbled feta cheese if using, and sprinkle with toasted pumpkin seeds. Serve warm.
# Expert Tips:
01 -
- One sheet pan and one pot means minimal cleanup while you enjoy your meal instead of standing at the sink.
- It tastes even better the next day when the flavors settle into the warm quinoa, making it perfect for meal prep.
- The roasted vegetables caramelize into something almost sweet, so you don't miss heavier ingredients.
02 -
- Don't stir the roasting vegetables too often; let them sit undisturbed for the first 15 minutes so they actually caramelize instead of just steaming.
- If your quinoa tastes slightly bitter even after rinsing, try cooking it in vegetable broth instead of water—it transforms the whole flavor profile.
03 -
- Toast your own pumpkin seeds in a dry pan for two minutes if you have raw ones—it deepens their flavor and makes a real difference in the final dish.
- Make extra dressing; you'll want to drizzle more over warm leftovers, and it keeps in a jar for a week.