Warm Quinoa Salad with Roasted Root Vegetables

The kitchen smelled incredible when those root vegetables emerged from the oven, all golden edges and caramelized sweetness. My friend Sarah had brought over an armful of vegetables from her farmers market haul and we just started roasting everything together. That impromptu cooking session became the foundation for this quinoa salad, one of those dishes that somehow manages to feel both comforting and refreshing at the same time.

Last winter I made a huge batch of this salad for a snowed-in weekend with friends. We ended up eating it warm straight from the bowl, standing around the kitchen counter while snow piled up outside the windows. Someone suggested adding toasted pumpkin seeds for crunch, and that tiny addition somehow made the whole thing feel complete.

Ingredients

• 1 cup quinoa, rinsed: Rinsing removes the bitter coating and gives you fluffier results every single time
• 2 cups vegetable broth or water: Broth adds subtle depth that plain water cannot replicate
• 2 medium carrots, peeled and diced: They become naturally sweet when roasted, almost like candy
• 2 parsnips, peeled and diced: These earthy beauties balance the sweetness of other vegetables
• 1 small sweet potato, peeled and diced: Adds creaminess and a gorgeous orange color to the mix
• 1 red onion, cut into wedges: The wedges hold their shape beautifully and get wonderfully charred
• 2 tablespoons olive oil: Helps the vegetables caramelize and develop those crispy edges
• 1 teaspoon dried thyme: Earthy and aromatic, it pairs perfectly with root vegetables
• 1 teaspoon dried rosemary: Piney and fragrant, a classic combination with roasted anything
• Salt and black pepper, to taste: Essential for bringing out all the natural sweetness
• 1/4 cup chopped fresh parsley: Brightens everything up and adds a fresh pop of green
• 1/4 cup crumbled feta cheese (optional): Creamy and tangy, it creates these perfect salty pockets
• 1/4 cup toasted pumpkin seeds or walnuts: The crunch factor makes every bite interesting
• 3 tablespoons extra-virgin olive oil: Use the good stuff here since it is the backbone of the dressing
• 2 tablespoons freshly squeezed lemon juice: Cuts through the richness and wakes up your palate
• 1 teaspoon Dijon mustard: Creates an emulsion that makes the dressing cling to every bite
• 1 clove garlic, minced: Fresh garlic adds a sharp brightness that powdered garlic cannot achieve

Instructions

Get your oven ready:

Preheat to 425°F because high heat is what creates those beautiful caramelized edges on roasted vegetables.

Prep your vegetables:

Toss the carrots, parsnips, sweet potato, and red onion with olive oil and herbs on a large baking sheet.

Roast until golden:

Let them cook for 25 to 30 minutes, giving them a stir halfway through so everything browns evenly.

Cook the quinoa:

Simmer it in broth or water for 15 minutes, then fluff and let it steam for another 5 minutes.

Whisk together the dressing:

Combine the olive oil, lemon juice, Dijon, garlic, salt, and pepper until smooth and creamy.

Bring it all together:

Gently toss the warm quinoa with roasted vegetables, herbs, feta, and pumpkin seeds.

Add the finishing touch:

Drizzle with the dressing and serve while still slightly warm for the best flavor.

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This recipe has become my go-to for potlucks because it travels beautifully and somehow appeals to everyone. I once brought it to a barbecue where the host had forgotten to plan any vegetarian options, and it ended up being the first dish to disappear completely.

Make It Your Own

The beauty of this salad lies in its adaptability. Try swapping in roasted beets for their stunning color, or add diced butternut squash in autumn when it is at its sweetest.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the earthiness beautifully. For a complete meal, serve alongside grilled chicken or fish, or pile it into roasted portobello mushroom caps.

Meal Prep Magic

This salad keeps beautifully in the refrigerator for up to three days and actually develops more depth as the flavors meld. Store the dressing separately and toss it in just before serving to keep everything fresh and vibrant.

• Double the roasted vegetables and use extras throughout the week
• Mason jar layering works great for grab and go lunches
• The quinoa base can be cooked in bulk and used in other recipes

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There is something deeply satisfying about a bowl full of colors and textures that feels both nourishing and indulgent. Hope this recipe brings as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, this dish is perfect for meal prep. Leftovers keep well refrigerated for up to 3 days. The flavors actually develop and improve over time as the quinoa absorbs the dressing.

→ What vegetables work best in this salad?

Carrots, parsnips, sweet potato, and red onion create a lovely balance of sweetness and earthiness. You can also add beets, turnips, or butternut squash based on seasonal availability.

→ How do I prevent the quinoa from becoming mushy?

Rinse the quinoa thoroughly before cooking to remove the bitter coating. Use a 1:2 ratio of quinoa to liquid, and let it stand covered for 5 minutes after cooking before fluffing with a fork.

→ Can this be made vegan?

Absolutely. Simply omit the feta cheese or substitute it with a plant-based alternative. The remaining ingredients are naturally vegan-friendly.

→ Should this be served warm or cold?

This dish is versatile and delicious both ways. Serve it warm right after assembling, or let it cool to room temperature—the flavors meld beautifully as it sits.