I have to admit, making this Quinoa Salad with Roasted Vegetables Recipe was a total game-changer for my weeknight meals. The moment I roasted the sweet potatoes and parsnips, the kitchen smelled like pure comfort.
I love how the warm, nutty quinoa combines perfectly with the roasted veggies and the slightly tangy dressing. Every bite felt both hearty and fresh.
It’s honestly one of those recipes I’ll keep coming back to, whether for lunch, dinner, or even a picnic. You can also enjoy desserts like Cherry Pie With Flaky Crust Recipe after your meal for a sweet finish.
Ingredients for Quinoa Salad with Roasted Vegetables
Here’s everything you need to create this colorful and flavorful salad. I’ve included tips to make each ingredient shine.
- 1 1/2 pounds sweet potato, peeled and cut into 1/4-inch cubes – choose firm, bright orange potatoes for sweetness and texture
- 1 pound parsnips, peeled and cut into 1/4-inch pieces – remove the woody core if needed for tenderness
- 1 small red onion, diced – adds a subtle bite and sweetness when roasted
- 1/4 cup plus 2 tablespoons olive oil, divided – use extra virgin for depth of flavor
- 2 teaspoons kosher salt, divided – enhances all the natural flavors
- 1 cup quinoa, rinsed in cool water and drained – rinsing removes bitterness
- 1/4 teaspoon ground cinnamon – adds a warm, aromatic note to the quinoa
- 3 tablespoons apple cider vinegar – balances sweetness with tanginess
- 2 tablespoons maple syrup – natural sweetness that pairs with roasted veggies
- 1 tablespoon Dijon mustard – emulsifies the dressing for creamy consistency
- 2 tablespoons fresh thyme leaves – gives an earthy herbal flavor
- 1 teaspoon finely chopped sage, about 4 medium leaves – complements the roasted vegetables beautifully
- 1 small Gala or Honeycrisp apple, cut into 1/4-inch pieces – adds a crisp, refreshing crunch
- 3 ounces roasted pepitas – for a nutty, crunchy finish
- For a sweet treat alongside this salad, you might try Vanilla Cupcakes With Chocolate Frosting Recipe for dessert.
Note: several servings
Variations
If you want to customize your quinoa salad, try these alternatives:
- Dairy-free: The recipe is naturally dairy-free. For a creamy twist, add mashed avocado instead of cheese.
- Sugar-free: Replace maple syrup with a splash of orange juice or skip entirely.
- Flavor-enhancing: Toss in roasted bell peppers, zucchini, or even a sprinkle of pomegranate seeds for color and sweetness.
- Protein boost: Add cooked chickpeas or grilled chicken for a more filling salad.
Cooking Time
Here’s how long this recipe takes:
- Prep Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 15 minutes
Equipment You Need
- Baking sheet – for roasting vegetables evenly
- Saucepan – to cook the quinoa perfectly
- Mixing bowl – to toss all ingredients together
- Measuring cups and spoons – for accurate ingredient quantities
- Small jar with lid – to shake and emulsify the dressing
How to Make Quinoa Salad with Roasted Vegetables
Roast the Vegetables
Preheat your oven to 425°F. Toss sweet potatoes, parsnips, and red onion with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread evenly on a baking sheet and roast for 15 minutes, then toss and continue roasting until tender and golden brown, about 10 more minutes.
Cook the Quinoa
Bring 2 cups of water with 1/2 teaspoon salt to a boil in a saucepan. Stir in rinsed quinoa and cinnamon, cover, reduce heat, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
Prepare the Dressing
Combine remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt in a small jar. Shake vigorously until well emulsified. This creates a tangy, slightly sweet dressing that binds all flavors together.
Combine Salad
In a large bowl, toss the warm roasted vegetables, cooked quinoa, fresh thyme, and sage with the dressing. Fold in the diced apple and roasted pepitas just before serving to maintain crunch and freshness.
Additional Tips for Making this Recipe Better
- I love roasting vegetables on two half-sheet pans to prevent overcrowding and ensure even browning.
- I usually rinse quinoa thoroughly to remove its natural bitterness—it makes a huge difference.
- I add apples at the very end so they stay crisp and don’t get mushy.
- I sometimes toast the pepitas lightly in a dry skillet for an extra nutty flavor.
- I like to taste and adjust salt right before serving to balance flavors perfectly.
How to Serve Quinoa Salad with Roasted Vegetables
This salad shines on its own, but here are a few ideas to elevate the presentation:
- Serve warm or at room temperature in a large shallow bowl to show off the colorful veggies.
- Garnish with a sprinkle of fresh thyme leaves or extra pepitas on top.
- Pair with crusty bread or a light soup for a complete meal.
- Drizzle a little extra dressing on top for visual appeal and extra flavor.
Nutritional Information
Here’s a quick overview per serving for those keeping an eye on nutrition:
- Calories: 320 – hearty and filling without being heavy
- Protein: 9g – thanks to the complete protein in quinoa
- Carbohydrates: 45g – mostly from sweet potatoes and quinoa
- Fat: 13g – healthy fats from olive oil and pepitas
Make Ahead and Storage
Storing
I like to store leftovers in an airtight container in the fridge. It stays fresh for 3–4 days without losing flavor.
Freezing
Freezing is possible, but I recommend freezing only the roasted vegetables separately. Quinoa can become a bit mushy after thawing.
Reheating
I gently reheat the roasted vegetables in the oven or microwave, then toss with room-temperature quinoa. Add apples and pepitas fresh to preserve texture.
Why You’ll Love This Recipe
This salad is one of my go-to recipes for so many reasons:
- It’s super easy to make, even on a busy weeknight, and requires minimal hands-on time.
- It’s versatile—you can swap veggies, add proteins, or adjust dressing to suit your taste.
- Perfect for any diet: vegetarian, gluten-free, and naturally dairy-free.
- Flavor-packed: the roasted vegetables, sweet quinoa, and tangy dressing create a harmonious taste.
- Great for meal prep: tastes even better the next day as flavors meld together.
This Quinoa Salad with Roasted Vegetables Recipe has quickly become one of my favorites. Every time I make it, I feel like I’m serving something special—simple, nutritious, and absolutely delicious.
Quinoa Salad with Roasted Vegetables Recipe
Ingredients
Method
- Preheat your oven to 425°F. Toss sweet potatoes, parsnips, and red onion with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread evenly on a baking sheet and roast for 15 minutes, then toss and continue roasting until tender and golden brown, about 10 more minutes.
- Bring 2 cups of water with 1/2 teaspoon salt to a boil in a saucepan. Stir in rinsed quinoa and cinnamon, cover, reduce heat, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
- Combine remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt in a small jar. Shake vigorously until well emulsified. This creates a tangy, slightly sweet dressing that binds all flavors together.
- In a large bowl, toss the warm roasted vegetables, cooked quinoa, fresh thyme, and sage with the dressing. Fold in the diced apple and roasted pepitas just before serving to maintain crunch and freshness.
Notes
- I love roasting vegetables on two half-sheet pans to prevent overcrowding and ensure even browning.
- I usually rinse quinoa thoroughly to remove its natural bitterness—it makes a huge difference.
- I add apples at the very end so they stay crisp and don’t get mushy.
- I sometimes toast the pepitas lightly in a dry skillet for an extra nutty flavor.
- I like to taste and adjust salt right before serving to balance flavors perfectly.
