Warm Quinoa Root Vegetables (Printable)
Fluffy quinoa paired with roasted root vegetables and a tangy vinaigrette for a nourishing, 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 - Optional: ¼ cup crumbled feta cheese
# 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.
08 - Sprinkle with pumpkin seeds, fresh herbs, and feta if using. Serve warm or at room temperature.
# Expert Tips:
01 -
- The contrast between warm roasted vegetables and fresh quinoa creates this incredible texture that keeps you coming back for another bite
- It is one of those rare dishes that actually tastes better the next day, making it your new best friend for meal prep
02 -
- Letting the vegetables roast undisturbed for the first 15 minutes is what creates those caramelized edges that make this salad special
- The quinoa needs to cool slightly before mixing with the vegetables or it will turn mushy instead of staying fluffy
03 -
- Toasting the pumpkin seeds in a dry pan for 2–3 minutes before adding them makes them noticeably more flavorful
- Let the salad sit for 10 minutes before serving to allow the flavors to meld together