Warm Quinoa Roasted Vegetables (Print Version)
Fluffy quinoa paired with caramelized root vegetables and a tangy vinaigrette for a vibrant dish.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Root Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 medium parsnips, peeled and diced
05 - 1 small sweet potato, peeled and cubed
06 - 1 small red onion, peeled and sliced
07 - 2 tbsp olive oil
08 - ½ tsp sea salt
09 - ¼ tsp freshly ground black pepper
→ Vinaigrette
10 - 3 tbsp olive oil
11 - 1½ tbsp apple cider vinegar or lemon juice
12 - 1 tsp Dijon mustard
13 - 1 garlic clove, minced
14 - 1 tsp honey or maple syrup
15 - Salt and pepper, to taste
→ Garnish
16 - ¼ cup toasted pumpkin seeds (pepitas)
17 - 2 tbsp chopped fresh parsley or cilantro
18 - ¼ cup crumbled feta cheese (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrots, parsnips, sweet potato, and red onion with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 30–35 minutes, stirring once halfway, until vegetables are golden and tender.
04 - Combine quinoa and water or broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, garlic, honey or maple syrup, salt, and pepper to make the vinaigrette.
06 - In a large serving bowl, combine warm quinoa, roasted vegetables, and half of the vinaigrette. Toss gently to combine.
07 - Taste and add more vinaigrette as needed. Sprinkle with pumpkin seeds, fresh herbs, and feta if using. Serve warm or at room temperature.
# Insider Tips:
01 -
- It travels beautifully and actually tastes better the next day as the flavors meld together
- The combination of sweet roasted vegetables and tangy vinaigrette hits every craving
02 -
- Don't skip rinsing the quinoa or your salad might have an unpleasant bitter taste
- The vegetables should be crowded enough to steam slightly but not so crowded they never caramelize
03 -
- Cut your root vegetables into uniform 1/2 inch pieces so everything roasts evenly
- Let the roasted vegetables cool for about 5 minutes before tossing with the quinoa so they don't make it mushy