Warm Quinoa Roasted Vegetables (Printable)
Fluffy quinoa combines with caramelized root vegetables and a tangy lemon vinaigrette for a nourishing dish.
# What You'll Need:
→ Roasted Root Vegetables
01 - 2 medium carrots, peeled and diced
02 - 2 medium parsnips, peeled and diced
03 - 1 small sweet potato, peeled and diced
04 - 1 small red onion, cut into wedges
05 - 2 tablespoons olive oil
06 - 1 teaspoon dried thyme
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Quinoa
09 - 1 cup quinoa, rinsed
10 - 2 cups vegetable broth or water
11 - ¼ teaspoon salt
→ Salad Additions
12 - ½ cup crumbled feta cheese (optional, omit for vegan)
13 - ¼ cup toasted pumpkin seeds (pepitas)
14 - ⅓ cup chopped fresh parsley
→ Lemon Vinaigrette
15 - 3 tablespoons olive oil
16 - 2 tablespoons freshly squeezed lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey or maple syrup
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
# How-To Steps:
01 - Heat the oven to 425°F (220°C).
02 - On a baking sheet, toss carrots, parsnips, sweet potato, and red onion with olive oil, dried thyme, salt, and black pepper. Arrange in a single layer.
03 - Roast the vegetables for 30 to 35 minutes, stirring midway through, until tender and caramelized.
04 - In a medium saucepan, bring quinoa, vegetable broth, and salt to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified.
06 - In a large bowl, gently mix the cooked quinoa, roasted vegetables, crumbled feta (if using), toasted pumpkin seeds, and parsley.
07 - Drizzle the lemon vinaigrette over the salad and toss lightly. Serve warm, optionally garnished with extra parsley or feta.
# Expert Tips:
01 -
- The roasted vegetables get sweet and crispy at the edges, which makes every bite different.
- It works just as well at room temperature, so you can make it ahead without worry.
- You can swap in whatever root vegetables you have without changing the recipe much.
02 -
- If the vegetables are crowded on the pan, they will steam instead of roast and you will lose the caramelized edges.
- Rinsing quinoa removes the bitter coating called saponin, which can ruin the taste if you skip this step.
- The salad tastes best when the vegetables are warm or at room temperature, not straight from the fridge.
03 -
- Use a hot oven and do not skip the stirring step, or the vegetables will burn on one side and stay pale on the other.
- Taste the vinaigrette before adding it to the salad and adjust the lemon or honey to match your preference.
- Leftovers keep well for two days, but add a squeeze of fresh lemon juice before serving to wake up the flavors.