Warm Quinoa Roasted Vegetables (Printable Version)
A nourishing mix of warm quinoa and roasted root vegetables with a tangy dressing and crunchy seeds.
# What You'll Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water
→ Roasted Root Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 medium parsnips, peeled and diced
05 - 2 medium beets, peeled and diced
06 - 1 small sweet potato, peeled and diced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
→ Salad Additions
12 - 1/4 cup toasted pumpkin seeds
13 - 1/4 cup crumbled feta cheese (optional)
14 - 2 tablespoons chopped fresh parsley
→ Dressing
15 - 3 tablespoons extra virgin olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey or maple syrup
19 - Salt and ground black pepper, to taste
# Step-by-Step:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, toss carrots, parsnips, beets, and sweet potato with olive oil, salt, pepper, thyme, and rosemary until well coated. Spread evenly in a single layer on the baking sheet.
02 - Roast the vegetables for 30 to 35 minutes, stirring halfway through, until tender and golden.
03 - While vegetables roast, combine quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and fluff with a fork.
04 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
05 - In a large serving bowl, combine warm quinoa, roasted vegetables, toasted pumpkin seeds, and chopped parsley. Drizzle with dressing and toss gently to combine.
06 - Optionally, sprinkle with crumbled feta cheese and serve warm.
# Expert Advice:
01 -
- The roasted vegetables become sticky and sweet, tasting nothing like plain steamed sides.
- Quinoa actually tastes good here because it soaks up the warm vinaigrette instead of sitting cold and bland.
- It's hearty enough for dinner but light enough that you don't need to nap afterward.
- Leftovers taste even better the next day as flavors meld together.
02 -
- Do not skip rinsing the quinoa or you'll taste a weird chalky film that ruins everything.
- The vegetables must be cut to similar sizes or some will be soft while others are still hard, which creates an unpleasant texture.
- Make the dressing while the salad is still warm so it actually absorbs it instead of pooling at the bottom of the bowl.
03 -
- Don't overcrowd the baking sheet or the vegetables will steam instead of roast, so use two sheets if needed.
- The dressing tastes better when you whisk it vigorously for a minute so the oil and vinegar actually emulsify together into something creamy rather than staying separated.