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Quinoa Salad with Roasted Vegetables Recipe
Ash Tyrrell

Quinoa Salad with Roasted Vegetables Recipe

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.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.