Warm Quinoa Salad Roasted Vegetables (Printable)
Nutty quinoa, roasted root vegetables, and tangy feta tossed in a zesty dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Root Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 medium parsnips, peeled and diced
05 - 1 small sweet potato, peeled and diced
06 - 1 small red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon ground cumin
10 - Salt and freshly ground black pepper, to taste
→ Salad Additions
11 - 3.5 oz crumbled feta cheese
12 - 1/4 cup toasted pumpkin seeds
13 - 1/4 cup fresh parsley, chopped
→ Dressing
14 - 2 tablespoons olive oil
15 - 1 tablespoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon honey or maple syrup
18 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the carrots, parsnips, sweet potato, and red onion with olive oil, dried thyme, ground cumin, salt, and pepper until evenly coated.
03 - Spread the vegetables evenly on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - While the vegetables roast, combine quinoa and water or broth in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
05 - Whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl until emulsified.
06 - In a large bowl, gently toss warm quinoa, roasted vegetables, crumbled feta, toasted pumpkin seeds, and chopped parsley. Drizzle with dressing and mix to combine.
07 - Serve the salad warm or at room temperature.
# Expert Advice:
01 -
- It tastes like comfort but feels like you actually planned something sophisticated.
- The warm-to-cool temperature shift means it works for lunch, dinner, or even next-day leftovers that taste better than the original.
- One pan (mostly) and no fussy techniques—the oven does the real work while you finish your coffee.
02 -
- Don't skip rinsing the quinoa or you'll bite into that bitter, soapy coating that ruins everything.
- The magic happens when you dress the salad while everything is still warm—the heat helps the dressing soak into the grains instead of just sitting on top.
03 -
- Cut your vegetables slightly larger than you think you need—they shrink more than you expect, and larger pieces crisp up better.
- If your feta is particularly salty, crumble it into a strainer and rinse it quickly under cold water before adding to the salad.