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Quinoa Salad with Roasted Vegetables Recipe
Ben Carraoli

Quinoa Salad with Roasted Vegetables Recipe

I recently tried making this Quinoa Salad with Roasted Vegetables Recipe, and I have to tell you—it completely changed how I view healthy meals. The combination of nutty quinoa, sweet roasted vegetables, and crunchy pepitas is just irresistible
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Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds sweet potato peeled and cut into 1/4-inch pieces – sweet potatoes roast beautifully and add natural sweetness.
  • 1 pound parsnips peeled and cut into 1/4-inch pieces – choose small parsnips for tender roasting; remove any woody core.
  • 1 small red onion diced – adds a subtle sharpness that balances the sweetness of the vegetables.
  • 1/4 cup plus 2 tablespoons olive oil divided – use extra virgin for flavor; it helps vegetables caramelize.
  • 2 teaspoons kosher salt divided – enhances all the natural flavors without overpowering them.
  • 1 cup quinoa rinsed and drained – rinsing removes the bitter saponin coating for a cleaner taste.
  • 1/4 teaspoon ground cinnamon – adds warmth and depth to the quinoa.
  • 3 tablespoons apple cider vinegar – brightens the salad with tanginess.
  • 2 tablespoons maple syrup – balances the acidity of the vinegar with natural sweetness.
  • 1 tablespoon Dijon mustard – emulsifies the dressing and adds subtle heat.
  • 2 tablespoons fresh thyme leaves – aromatic herb that complements roasted vegetables.
  • 1 teaspoon finely chopped sage – a savory touch that elevates the flavor profile.
  • 1 small Gala or Honeycrisp apple cut into 1/4-inch pieces – adds crisp freshness and color.
  • 3 ounces roasted pepitas – crunchy topping packed with nutrients.

Method
 

  1. Preheat your oven to 425°F and toss sweet potatoes, parsnips, and red onion with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread evenly on baking sheets and roast for 15 minutes. Toss the vegetables, rotate the pans, and roast for another 10 minutes until tender and golden.
  2. Bring 2 cups of water and 1/2 teaspoon salt to a boil in a saucepan. Stir in the rinsed quinoa and cinnamon, reduce heat to low, cover, 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 jar. Seal tightly and shake well until the dressing is fully emulsified and slightly thickened.
  4. In a large bowl, toss the warm roasted vegetables, quinoa, thyme, and sage with the dressing. Add apple pieces and pepitas just before serving to maintain their crunch. Serve warm or at room temperature.

Notes

  • I always roast vegetables in a single layer to ensure even caramelization.
  • Adding apples last keeps them from turning mushy.
  • Toast pepitas lightly in a dry pan for an extra nutty flavor.
  • I sometimes drizzle a little extra maple syrup on top for a sweet finish.
  • Using fresh herbs instead of dried makes a noticeable flavor difference.