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Warm Quinoa Salad with Roasted Root Vegetables

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By Chloe Bennett • January 25th, 2026
Fluffy quinoa topped with caramelized carrots, parsnips, and sweet potatoes in a warm quinoa salad with roasted root vegetables. Save
Fluffy quinoa topped with caramelized carrots, parsnips, and sweet potatoes in a warm quinoa salad with roasted root vegetables. | brightbasilblog.com

This warm quinoa bowl brings together fluffy cooked grains with tender, caramelized root vegetables including carrots, parsnips, and sweet potato. Roasted at high heat until golden and sweet, the vegetables develop deep flavor while the quinoa simmers in vegetable broth for extra depth.

A bright lemon-herb dressing ties everything together, with fresh parsley adding color and optional feta providing creamy contrast. Toasted pumpkin seeds or walnuts offer satisfying crunch.

Ready in just 50 minutes, this dish works beautifully as a standalone meal or paired alongside roasted meats. Leftovers keep well for meal prep, making it perfect for busy weekdays.

The smell of roasting root vegetables filling the apartment on a rainy Sunday is one of my favorite simple pleasures. It brings a coziness that feels almost like a hug from the inside out. I threw this quinoa salad together originally just to clear out the fridge but it ended up stealing the show. The combination of earthy roots and bright lemon just works perfectly together.

I once served this to a friend who claimed they hated healthy food because it was always boring. Watching them go back for seconds made me realize how important texture and flavor really are. We sat at the counter picking at the feta and pumpkin seeds talking for hours. It became a staple for our weekly catch ups after that night.

Ingredients

  • Quinoa: Rinsing it thoroughly removes the bitter coating called saponin.
  • Root Vegetables: A mix of carrots parsnips and sweet potatoes provides natural sweetness.
  • Olive Oil and Herbs: Coating the vegetables well ensures they roast rather than steam.
  • Fresh Parsley and Seeds: These add a bright crunch that contrasts the soft roasted roots.
  • Lemon and Mustard Dressing: The acid and tang bind the earthy elements together beautifully.

Instructions

Roast the Roots:
Toss the chopped vegetables with oil and spices until well coated.
Spread them in a single layer on the baking sheet for even browning.
Cook the Quinoa:
Simmer the grain in broth until all the liquid is absorbed.
Let it rest off the heat so it becomes fluffy and light.
Whisk the Dressing:
Combine the lemon juice oil mustard and garlic until fully emulsified.
Combine and Serve:
Mix the warm quinoa and veggies with the fresh herbs and seeds.
Pour the dressing over the salad and toss everything gently.
A wholesome warm quinoa salad with roasted root vegetables served with feta, pumpkin seeds, and lemon-herb dressing. Save
A wholesome warm quinoa salad with roasted root vegetables served with feta, pumpkin seeds, and lemon-herb dressing. | brightbasilblog.com

There is something unexpectedly wonderful about eating the leftovers cold straight from the container the next morning. The flavors have had a chance to mingle and deepen overnight in a way that feels entirely new. I often find myself standing by the open fridge with a fork just to grab a quick bite. It is those little moments of delicious convenience that make cooking worth it.

Selecting Your Produce

Firm vegetables with no soft spots are essential for a roast that holds its shape.

The Perfect Roast

Do not rush the roasting process as the browning is where the deep flavor lives.

Serving Suggestions

This dish pairs beautifully with grilled fish or can stand alone as a hearty main.

  • Add a handful of arugula for a peppery bite.
  • Sprinkle some pomegranate seeds for a festive pop of color.
  • Swap the feta for avocado if you want it creamier.
Colorful roasted root vegetables mixed into a warm quinoa salad with roasted root vegetables for a hearty vegetarian side. Save
Colorful roasted root vegetables mixed into a warm quinoa salad with roasted root vegetables for a hearty vegetarian side. | brightbasilblog.com

This salad is a beautiful reminder that simple ingredients prepared with care can taste extraordinary. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

Absolutely. This dish keeps well refrigerated for up to 3 days and actually benefits from flavors melding together. Store in an airtight container and bring to room temperature or gently reheat before serving.

Feel free to substitute beets, turnips, or butternut squash for any of the root vegetables. Brussels sprouts or diced winter squash also roast beautifully alongside the quinoa.

Yes, this is ideal for meal prep. The flavors develop over time and both quinoa and roasted vegetables reheat well. Portion into individual containers for quick lunches throughout the week.

Simply omit the feta cheese or substitute with a plant-based alternative. The remaining ingredients are naturally vegan, including the olive oil-based dressing.

Chickpeas, white beans, or roasted chickpeas complement the flavors beautifully. Grilled chicken, tofu, or a poached egg also work well for extra protein if desired.

This dish is versatile and enjoyable both ways. Serve warm for maximum comfort, or at room temperature for a lighter feel. Avoid serving cold straight from the refrigerator.

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Fluffy quinoa topped with caramelized carrots, parsnips, and sweet potatoes in a warm quinoa salad with roasted root vegetables.
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Warm Quinoa Salad with Roasted Root Vegetables

Fluffy quinoa meets caramelized root vegetables in a vibrant bowl finished with tangy lemon-herb dressing.

Prep 20m
Cook 30m
Total 50m
Servings 4
Difficulty Easy

Ingredients

Quinoa Base

  • 1 cup quinoa, rinsed thoroughly
  • 2 cups vegetable broth or water

Roasted Root Vegetables

  • 2 medium carrots, peeled and ½-inch diced
  • 2 parsnips, peeled and ½-inch diced
  • 1 small sweet potato, peeled and ½-inch diced
  • 1 red onion, cut into 8 wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste

Salad Enhancements

  • ¼ cup chopped fresh parsley
  • ¼ cup crumbled feta cheese (optional)
  • ¼ cup toasted pumpkin seeds or walnut halves

Lemon-Herb Dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

1
Prepare Oven and Vegetables: Preheat oven to 425°F. On a large rimmed baking sheet, toss carrots, parsnips, sweet potato, and red onion wedges with olive oil. Sprinkle evenly with dried thyme, rosemary, salt, and pepper. Arrange vegetables in a single layer without overcrowding.
2
Roast Root Vegetables: Roast vegetables for 25 to 30 minutes, stirring halfway through cooking, until edges are caramelized and vegetables are fork-tender. Remove from oven and set aside to cool slightly.
3
Cook Quinoa: While vegetables roast, bring vegetable broth or water to a boil in a medium saucepan over high heat. Add rinsed quinoa, reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork.
4
Prepare Dressing: In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified and smooth.
5
Assemble Salad: Transfer cooked quinoa to a large serving bowl. Add roasted vegetables, fresh parsley, feta cheese if using, and toasted pumpkin seeds or walnuts. Drizzle dressing evenly over the salad and toss gently to combine all ingredients.
6
Serve: Serve salad warm while vegetables retain their heat, or allow to reach room temperature for a cold salad option. Pairs well with crusty bread or as a standalone main course.
Additional Information

Equipment Needed

  • Large rimmed baking sheet
  • Medium saucepan with tight-fitting lid
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Chef's knife and cutting board
  • Measuring cups and spoons

Nutrition (Per Serving)

Calories 340
Protein 8g
Carbs 44g
Fat 15g

Allergy Information

  • Contains dairy (feta cheese). Omit or substitute with dairy-free alternatives for milk allergy concerns.
  • Contains mustard. Individuals with mustard allergy should omit Dijon mustard from dressing.
  • Contains tree nuts if walnuts are used. Substitute with seeds only for nut-free preparation.
  • Verify all ingredient labels for potential cross-contamination and hidden allergens.
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Chloe Bennett

Chloe shares quick, fresh recipes and kitchen wisdom for fellow home cooks.