Warm Quinoa Salad Roasted (Printable)
Fluffy quinoa combined with caramelized root vegetables and a tangy vinaigrette for a wholesome dish.
# 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, toss carrots, parsnips, sweet potato, and red onion with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are golden and tender.
04 - In a medium saucepan, combine quinoa, vegetable broth or water, and salt. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, sea salt, and ground black pepper in a small bowl.
06 - In a large serving bowl, mix cooked quinoa, roasted vegetables, and chopped parsley. Drizzle with dressing and toss gently to combine.
07 - Top with crumbled feta cheese if desired, and sprinkle toasted pumpkin seeds on top. Serve warm.
# Expert Advice:
01 -
- It tastes indulgent and comforting while actually nourishing your body in all the right ways.
- The roasted vegetables caramelize into something almost candy-like, making you forget you're eating vegetables.
- One bowl can satisfy dinner, and the leftovers taste even better the next day when the flavors deepen.
02 -
- Don't skip rinsing the quinoa—I learned this the hard way when my first batch tasted bitter and soapy, and it completely changed the dish when I finally did it right.
- Serve this salad warm or at room temperature, never cold from the fridge, because the cold dulls the flavors and makes the textures less interesting.
- The dressing tastes thin and sharp when you first make it, but trust that it will coat everything beautifully once it hits the warm vegetables.
03 -
- Make the dressing while everything else cooks so you're not scrambling at the end, and the flavors meld together faster when the salad is still warm.
- Leftovers actually improve overnight as the quinoa continues absorbing the dressing, so don't hesitate to make extra for lunch the next day.