Hearty Warm Quinoa Vegetable Salad That Sparks Joy
Enjoy this Warm Quinoa Vegetable Salad, a comforting blend of quinoa and roasted veggies.
Equipment
- Pot
- Sheet Pan
- Large mixing bowl
- Small Bowl
- Whisk
Ingredients
For the Quinoa
- 1 cup Quinoa Rinse thoroughly to remove bitterness
For the Roasted Vegetables
- 2 cups Carrots Diced
- 2 cups Parsnips Diced
- 2 cups Sweet Potatoes Diced
- 1 large Red Onion Diced
- 3 tablespoons Olive Oil Adjust based on dietary needs
- 1 teaspoon Sea Salt Can be reduced or omitted
- 1/2 teaspoon Black Pepper Adjust to spice preference
For the Dressing
- 3 tablespoons Apple Cider Vinegar Can substitute with lemon juice
- 1 teaspoon Dijon Mustard Can be omitted
- 1 tablespoon Honey or Maple Syrup Choose maple for vegan options
For Garnishing
- 1/4 cup Fresh Parsley Chopped
- 1/2 cup Feta Cheese Optional, omit for dairy-free
- 1/4 cup Pumpkin Seeds Can substitute with sunflower seeds
Instructions
Preparation
- Rinse the quinoa thoroughly under cold running water. Set aside.
- Combine the rinsed quinoa and vegetable broth or water in a pot using a 2:1 liquid-to-quinoa ratio. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let rest off heat for 5 minutes.
- Preheat your oven to 400°F (200°C).
- Toss the diced carrots, parsnips, sweet potatoes, and red onion with olive oil, sea salt, and black pepper on a large sheet pan.
- Spread vegetables out on the sheet pan and roast for 25-30 minutes, stirring halfway through.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- In a large mixing bowl, combine the fluffy quinoa, roasted vegetables, and dressing. Toss gently.
- Serve warm or at room temperature, garnished with parsley, feta, and pumpkin seeds.
Notes
Enjoy this salad cold or reheat as desired. Great for meal prep!