Warm Quinoa Salad Roasted (Printable)
Fluffy quinoa combined with roasted carrots, parsnips, and sweet potato, tossed in a tangy vinaigrette.
# 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 Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss carrots, parsnips, sweet potato, and red onion with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are golden and tender.
04 - Combine quinoa, vegetable broth or water, and salt in a medium saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - Whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, sea salt, and black pepper in a small bowl.
06 - In a large serving bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley. Drizzle with the dressing and toss gently to combine.
07 - Top with crumbled feta cheese if using, and sprinkle toasted pumpkin seeds over the salad. Serve warm.
# Expert Advice:
01 -
- It's warm and filling enough to be your main event, yet somehow feels light and not heavy at all.
- You can roast everything while the quinoa cooks, so your actual hands-on time is surprisingly short.
- The caramelized vegetables taste so naturally sweet and rich that you don't miss anything fancy.
02 -
- Don't skip the five-minute rest for the quinoa—it's the difference between fluffy grains and mushy disappointment.
- Make your dressing while the vegetables roast so it's ready the moment everything else is, and the warm vegetables absorb it better.
- If your vegetables are very thick or chunky, roast them for a few minutes before adding the onions so everything finishes together.
03 -
- Toast your pumpkin seeds in a dry pan over medium heat for just a few minutes until they're fragrant—it amplifies their natural nutty flavor and texture.
- Don't be shy with the dressing; warm vegetables drink it in and need more seasoning than cold salads to taste balanced and alive.