Warm Quinoa Salad with Roasted Root Vegetables (Printable)
Fluffy quinoa meets caramelized root vegetables in a vibrant bowl finished with tangy lemon-herb dressing.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups vegetable broth or water
→ Roasted Root Vegetables
03 - 2 medium carrots, peeled and ½-inch diced
04 - 2 parsnips, peeled and ½-inch diced
05 - 1 small sweet potato, peeled and ½-inch diced
06 - 1 red onion, cut into 8 wedges
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - Salt and freshly ground black pepper to taste
→ Salad Enhancements
11 - ¼ cup chopped fresh parsley
12 - ¼ cup crumbled feta cheese (optional)
13 - ¼ cup toasted pumpkin seeds or walnut halves
→ Lemon-Herb Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 2 tablespoons freshly squeezed lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 clove garlic, minced
18 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - 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.
02 - 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.
03 - 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.
04 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified and smooth.
05 - 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.
06 - 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.
# Expert Advice:
01 -
- It is a versatile crowd pleaser that works for lunch or dinner.
- The contrasting textures of crunchy seeds and fluffy quinoa are incredibly satisfying.
02 -
- Overcrowding the baking sheet will steam the vegetables so give them space.
- Letting the salad cool slightly helps the quinoa absorb the dressing better.
03 -
- Toasting the pumpkin seeds in a dry pan adds an extra layer of crunch.
- Taste the vegetables before tossing to adjust the seasoning.