Warm Quinoa Salad Roasted (Printable Version)
Hearty warm quinoa combined with roasted root vegetables and tangy lemon dressing for a nourishing meal.
# What You'll 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 tbsp olive oil
06 - 1 tsp dried thyme
07 - ½ tsp salt
08 - ¼ tsp black pepper
→ Quinoa
09 - 1 cup quinoa, rinsed
10 - 2 cups vegetable broth (or water)
11 - ¼ tsp salt
→ Salad Additions
12 - ½ cup crumbled feta cheese (optional, omit for vegan)
13 - ¼ cup toasted pumpkin seeds (pepitas)
14 - ⅓ cup chopped fresh parsley
→ Lemon Vinaigrette
15 - 3 tbsp olive oil
16 - 2 tbsp freshly squeezed lemon juice
17 - 1 tsp Dijon mustard
18 - 1 tsp honey or maple syrup
19 - ½ tsp salt
20 - ¼ tsp black pepper
# Method:
01 - Preheat the oven to 425°F.
02 - Toss carrots, parsnips, sweet potato, and red onion with olive oil, thyme, salt, and black pepper on a baking sheet.
03 - Roast the vegetables for 30 to 35 minutes, stirring once halfway through, until tender and caramelized.
04 - Simmer quinoa with vegetable broth and salt in a covered saucepan over medium heat until liquid is absorbed, about 15 minutes; 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, mix cooked quinoa, roasted vegetables, crumbled feta (if using), pumpkin seeds, and chopped parsley. Drizzle with vinaigrette and toss gently.
07 - Serve the salad warm, garnished with extra parsley or feta if desired.
# Chef's Tips:
01 -
- It's the kind of salad that tastes just as good warm as it does at room temperature, which means leftovers actually get better in your lunchbox.
- The roasted vegetables develop this almost caramel-like sweetness that makes you forget you're eating something healthy.
- It comes together faster than ordering takeout, and the whole kitchen smells incredible while it cooks.
02 -
- Don't skip rinsing the quinoa—that bitter coating will haunt you if you forget, turning what should be fluffy into something slightly chalky.
- The vegetables will keep roasting even after you pull them from the oven, so pull them out just before they look completely perfect; they'll finish themselves.
03 -
- If you're cooking for someone who's never had quinoa, this is the recipe that converts them—the warm vegetables and bold vinaigrette mask any hesitation they might have about trying something new.
- Toast your own pumpkin seeds instead of buying them pre-toasted; they're cheaper, fresher, and the five minutes in a dry pan transforms them into something almost addictive.