Prepare to have your taste buds rocked, because we’re about to take your standard quinoa salad and turn it into an absolute FLAVOR EXPLOSION! This Roasted Vegetable Quinoa Salad is the ultimate culinary adventure, combining the nutty goodness of quinoa with a rainbow of roasted veggies and a dazzling array of spices. Get ready to transform your kitchen into a flavor paradise!
Why You’ll Love This Roasted Vegetable Quinoa Salad
This Roasted Vegetable Quinoa Salad is the ultimate side dish that’s about to become the star of the show. First off, it’s loaded with an insane amount of delicious, nutrient-dense veggies that have been roasted to perfection. We’re talking a flavor-packed medley of sweet potatoes, brussels sprouts, red onions, and more, all tossed with a mind-blowing spice blend. But the real game-changer is the quinoa – it adds a satisfying texture and a protein punch that takes this salad from basic to absolutely legendary. Trust me, one bite and you’ll be hooked for life. This dish is the ultimate crowd-pleaser that’s sure to have your friends and family raving.
Ingredients
Get ready for an ingredient list that’s about to blow your mind! We’ve got sweet potatoes, brussels sprouts, red onions, and a rainbow of other veggies that are going to make this salad a true flavor sensation. And let’s not forget the quinoa, which is going to provide a satisfying base and a protein boost. Then we’ve got an epic spice blend, including smoked paprika, cumin, and a touch of cayenne for some heat. Top it all off with a tangy, zesty dressing and you’ve got a dish that’s about to become your new go-to side.
- 1 lb – Sweet potatoes, peeled and diced
- 1 lb – Brussels sprouts, trimmed and halved
- 1 large – Red onion, peeled and sliced
- 2 tbsp – Olive oil
- 2 tsp – Smoked paprika
- 1 tsp – Ground cumin
- 1/2 tsp – Cayenne pepper
- Salt and pepper, to taste
- 1 cup – Uncooked quinoa
- 3 cups – Vegetable or chicken broth
- 1/4 cup – Olive oil
- 2 tbsp – Lemon juice
- 1 tbsp – Dijon mustard
- 1 tsp – Honey
- 1/4 cup – Chopped fresh parsley
Ingredient Substitutions
- Roasted Veggies: Feel free to swap in your own favorite veggies like roasted cauliflower, zucchini, or bell peppers. Just adjust the roasting time as needed.
- Grain Base: If you’re not a quinoa fan, you can easily substitute farro or even brown rice. Just be sure to adjust the cooking times accordingly.
How to Make Roasted Vegetable Quinoa Salad
Alright, let’s get to the good stuff – how to make this Roasted Vegetable Quinoa Salad that’s going to blow your mind.
Step 1: Prep Work
First, let’s get all of our veggies prepped and ready to go. Preheat your oven to a sizzling 400°F, then grab your sweet potatoes, brussels sprouts, red onions, and any other veggies you want to add. Give them a good wash, then dice up the sweet potatoes into bite-sized cubes and slice the brussels sprouts in half. Peel and slice the red onions, and toss everything together on a large baking sheet.
Step 2: Main Cooking Process
Now it’s time to work some magic! Drizzle your veggies with olive oil, then sprinkle on that epic spice blend we’ve got – smoked paprika, cumin, cayenne, salt, and pepper. Toss everything together until the veggies are evenly coated, then pop that sheet pan into the oven. Roast the veggies for 20-25 minutes, giving them a good stir halfway, until they’re perfectly caramelized and tender.
Step 3: Final Steps/Assembly
While the veggies are roasting, let’s get the quinoa going. Grab a medium saucepan, add in the quinoa and some water or broth, and bring it to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the quinoa is fluffy and cooked through.
Step 4: Finishing Touches
Time to bring this all together! Transfer the roasted veggies to a large bowl, then add in the cooked quinoa. Drizzle everything with a tangy vinaigrette made with olive oil, lemon juice, Dijon mustard, and a touch of honey. Toss it all together until the salad is evenly coated, then sprinkle on some fresh chopped parsley for a pop of color and flavor.
Recipe Variations & Tips
- Roast Differently: Try roasting the veggies with a Moroccan-inspired spice blend, featuring cumin, coriander, and cinnamon.
- Add Creaminess: For an extra creamy element, try stirring in a dollop of Greek yogurt or crumbled feta cheese.
- Switch Up the Veggies: Get creative and experiment with different roasted vegetables like cauliflower, zucchini, or bell peppers.
- Make it a Meal: For a more filling dish, top this salad with grilled chicken, roasted chickpeas, or your favorite protein.
Serving & Storage
Serve with: grilled chicken, roasted salmon, or as a side dish with your favorite main course.
Storage: This salad keeps beautifully in the fridge for up to 5 days, so you can enjoy the leftovers all week long.
Reheat: You can enjoy this salad warm or at room temperature – no need to reheat.
Make-Ahead: Feel free to roast the veggies and cook the quinoa a day or two in advance, then simply toss everything together with the dressing right before serving.
Nutrition Information
Prepare to feel like a nutrition superhero after indulging in this Roasted Vegetable Quinoa Salad! We’re talking a fiber-packed, protein-rich, vitamin-loaded powerhouse that’s going to leave you feeling energized and satisfied. One serving clocks in at just 300 calories, with 12g of protein, 8g of fiber, and a boatload of essential vitamins and minerals from all those roasted veggies. It’s the ultimate balanced and nourishing side dish that’s about to become a regular in your weekly meal rotation.
- Serving Size: 1 cup
- Calories: 300 kcal
- Protein: 12 g
- Carbs: 45 g
- Fat: 10 g
- Sodium: 350 mg
Frequently Asked Questions
Can I make this salad in advance?
Absolutely! This Roasted Vegetable Quinoa Salad is the perfect make-ahead dish. You can roast the veggies and cook the quinoa a day or two in advance, then simply toss everything together with the dressing right before serving.
Is this salad gluten-free?
Yes, this Roasted Vegetable Quinoa Salad is naturally gluten-free, as long as you use certified gluten-free quinoa. It’s the perfect side dish for anyone following a gluten-free diet.
Can I use a different grain instead of quinoa?
Definitely! If you’re not a quinoa fan, you can easily swap it out for another grain like farro, brown rice, or even couscous. Just be sure to adjust the cooking times accordingly.
How can I make this salad more filling?
To make this Roasted Vegetable Quinoa Salad even more satisfying, try adding in some protein-packed ingredients like grilled chicken, roasted chickpeas, or crumbled feta cheese.
Is this recipe vegan/vegetarian?
As written, this Roasted Vegetable Quinoa Salad is vegetarian. To make it vegan, simply omit the optional feta cheese or yogurt, and use a plant-based dressing.
Try These Next
- Mediterranean Quinoa Salad Wrap
- Zesty Garlic Herb Quinoa Salad
- Garlic Parmesan Roasted Brussels Sprouts
Roasted Vegetable Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roasted Vegetable Quinoa Salad is a vibrant and nutritious dish, perfect as a side. Packed with roasted vegetables and protein-rich quinoa, it’s both filling and delicious.
Ingredients
1 cup quinoa
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 red onion, diced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1/4 cup fresh parsley, chopped
Instructions
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Rinse the quinoa under cold water and drain.
3. In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
4. While quinoa cooks, toss the diced vegetables with olive oil, salt, pepper, and oregano on a baking sheet.
5. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
6. Once the quinoa is cooked, fluff it with a fork and mix in the roasted vegetables and fresh parsley.
Notes
This salad can be served warm or cold. It can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa, salad, roasted vegetables