Warm Quinoa Roasted Vegetables (Printable)
Fluffy quinoa paired with caramelized root vegetables and a zesty dressing for a hearty meal.
# 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 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Toss carrots, parsnips, sweet potato, and red onion with olive oil, sea salt, and black pepper in a large bowl. Spread evenly on the baking sheet.
03 - Roast for 30 to 35 minutes, stirring once halfway through, until the vegetables are tender and golden.
04 - Combine rinsed quinoa, vegetable broth or water, and salt in a saucepan. Bring to a boil over medium-high heat, then 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 black pepper in a small bowl.
06 - In a large bowl, combine the 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 before serving warm.
# Expert Advice:
01 -
- It tastes equally good warm or at room temperature, so you can make it ahead without guilt.
- The roasted vegetables get this caramelized sweetness that makes you forget you're eating something healthy.
- It fills you up in the best way—substantial enough for dinner but not heavy.
02 -
- Don't skip rinsing the quinoa—that bitter coating is real and it matters more than you'd think.
- Toss the vegetables once, halfway through roasting; too much stirring and they steam instead of caramelize.
- Make the dressing while the quinoa cooks so everything is warm when you combine it.
03 -
- Cut your vegetables to roughly the same size so they roast evenly and nothing gets overdone while the rest still needs time.
- A drizzle of good olive oil over the finished salad—something you'd use for dipping bread—elevates the whole thing without any real effort.