Warm Quinoa Roasted Vegetables (Printable version)
Fluffy quinoa mixed with roasted root vegetables and a tangy dressing for a hearty, wholesome dish.
# Ingredient List:
→ 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 ground 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 - Set oven to 425°F. 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 prepared baking sheet.
03 - Roast for 30 to 35 minutes, stirring halfway through, until 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, then 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 bowl, combine quinoa, roasted vegetables, and chopped parsley. Drizzle with dressing and toss gently.
07 - Top with crumbled feta cheese if using and toasted pumpkin seeds. Serve warm.
# Expert Suggestions:
01 -
- It actually gets better as it sits, so you can make it ahead without everything turning soggy and sad.
- The roasted vegetables develop this deep caramelized sweetness that makes every forkful feel like a small victory.
- One bowl covers protein, vegetables, and grains, so there's minimal cleanup and maximum satisfaction.
02 -
- Don't skip stirring your vegetables halfway through roasting, otherwise you'll end up with some burned bits and some barely warm ones.
- The dressing really does make this dish, so taste it and adjust before it goes on the salad, not after.
03 -
- Use a really good olive oil for the dressing since it's not cooked and its flavor matters completely.
- Warm plates before serving make the whole experience feel more intentional and keep the salad at a better temperature.