Warm Quinoa Roasted Vegetables (Printable)

A nourishing blend of fluffy quinoa and roasted root vegetables with a tangy herb dressing.

# What You'll Need:

→ Quinoa

01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water

→ Roasted Root Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 medium parsnips, peeled and diced
05 - 2 medium beets, peeled and diced
06 - 1 small sweet potato, peeled and diced
07 - 2 tablespoons olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ½ teaspoon dried thyme
11 - ½ teaspoon dried rosemary

→ Salad Additions

12 - ¼ cup toasted pumpkin seeds (pepitas)
13 - ¼ cup crumbled feta cheese (optional)
14 - 2 tablespoons chopped fresh parsley

→ Dressing

15 - 3 tablespoons extra virgin olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey or maple syrup
19 - Salt and pepper, to taste

# Steps:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, beets, and sweet potato with olive oil, salt, pepper, thyme, and rosemary, ensuring even coating.
03 - Spread the vegetables evenly on the baking sheet and roast for 30 to 35 minutes, stirring halfway, until tender and golden.
04 - While vegetables roast, bring quinoa and vegetable broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
05 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
06 - In a large bowl, mix warm quinoa, roasted vegetables, toasted pumpkin seeds, and parsley. Drizzle the dressing over and toss gently to combine.
07 - Sprinkle crumbled feta cheese if using, then serve the salad warm.

# Expert Tips:

01 -
  • It's warm, substantial, and genuinely satisfying in a way that doesn't leave you craving more an hour later.
  • The roasted vegetables get this caramelized sweetness that feels almost indulgent, even though it's just oil and heat.
  • You can make it once and eat it for days, which is the kind of practical magic I appreciate on busy weeks.
02 -
  • Don't skip rinsing the quinoa—that bitter coating will haunt you, and I speak from experience.
  • Warm salads are entirely different from cold ones, so serve this while the vegetables and quinoa still hold their heat, not after it's been sitting for an hour.
  • If your vegetables release water while roasting, don't panic—pour it off halfway through so they can actually caramelize instead of steam.
03 -
  • Cut all your vegetables to roughly the same size so they roast at the same pace and create consistent caramelization.
  • Taste your dressing before you pour it on—adjust the vinegar or honey so it feels balanced to your palate, not mine.

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