Roasted Vegetable Quinoa Salad
Roasted Vegetable Quinoa Salad combines a variety of delicious roasted vegetables, nutty quinoa, crunchy homemade croutons, and a tangy lemon dressing. Serve this salad warm or eat it straight from the refrigerator. So tasty!
Try some of our other healthy recipes including Gnocchi with Roasted Vegetables or Cheesy Cauliflower Steaks!
Best Quinoa Salad Recipe
This salad is “da best”, as they say. Loaded with lots of different ingredients and textures, you won’t mind the extra time it takes to make it. However, you can prep it over the weekend and eat it all week long. We LOVE meal prep!
If you haven’t noticed my love of all things quinoa, now you do! Try our Salmon Quinoa Salad, Mexican Quinoa Salad with Avocado Crema, or Kale and Quinoa Salad too.
Why This Recipe Works:
- FILLING – For me this salad can be a full meal. There is plenty of protein and I tend to eat a giant bowl of it when I make it. However, this tasty salad makes a perfect side dish for your weeknight dinner or any night of the week too.
- FULL OF NUTRITION – This salad spells healthy eating. Fluffy quinoa and loads of veggies with a healthy dressing and a crunchy topping. And OMG, it’s vegan! I didn’t plan it to be, but it is (unless you add the optional cheese or bacon). WHOOP!
- DELICIOUS – A new favorite recipe with SO much flavor. Plant based baby!
Let’s talk about all the SUPER FOODS in this salad.
- Brussels Sprouts
- Cauliflower
- Butternut Squash
- Broccoli
- Onion
- Whole Grain Quinoa
- For roasting – You’ll need extra virgin olive oil, kosher salt, and freshly ground black pepper.
Step 1
Prep veggies. Chop veggies in bite-sized pieces and place on baking sheets lined with parchment paper. Drizzle with olive oil and then season with kosher salt and freshly ground black pepper to taste. This is a LARGE salad but keep in mind that the veggies shrink when you roast them.
Step 2
Roast veggies. Preheat oven to 425 degrees. Place in oven(s) and roast until veggies are fork tender.
Tips for roasting vegetables in the oven:
Tip #1
Cut them in roughly the same size. Try to chop the vegetables in similar size, so that they cook evenly. You want the roasted veggies to all be done at the same time, so you can avoid mushy veggies or some that aren’t done.
Tip #2
Split up certain vegetables. Depending on the type of vegetable you’re cooking, you may want to cook all one type on each sheet.
For instance, zucchini, squash, and tomatoes may get mushy when cooked with potatoes, so they should be cooked on a separate pan. Broccoli and cauliflower cook similarly so they can be placed together.
Tip #3
Don’t skimp on the oil. Be GENEROUS with the oil so that the veggies are well coated. I recommend using a large bowl to combine veggies and oil – and toss them well. You’ll add the seasoning next.
Tip #4
Add plenty of seasoning. Unless you are on a heart-healthy diet, be quite liberal with your salt and pepper. You want some seasoning on every single veggie!
Step 3
Make quinoa. Cook quinoa according to package directions. Or, if you have an instant pot, combine quinoa with two cups of lower-sodium chicken broth. Cook at high pressure for one minute and do a 10 minute natural release. Fluff with a fork.
Step 4
Make the lemon dressing. Combine the olive oil, lemon juice, and seasonings in a jar. Shake vigorously or until very well combined.
Step 5
Make the homemade sourdough croutons. Add the olive oil and seasonings to the cubed bread. (Use leftover crusty sourdough or any crusty bread.) Massage the oils into the bread and place on a sheet pan lined with parchment paper.
Bake in a preheated 350 degree oven for about 15-20 minutes, or until golden brown and toasty.
Yes, you can store-bought in a pinch. But these homemade croutons are the BEST!
Step 6
Assemble roasted vegetable quinoa salad. Combine the roasted vegetables with the cooked quinoa. Add some to individual serving bowls. Then top with toasted croutons and a drizzle of the lemon dressing.
Step 7
Serve. Serve this roasted vegetable salad warm or at room temperature. It’s even better the next day!
STORE leftover salad and dressing (separately) in an airtight container in your refrigerator for 3-4 days. Store croutons in a small bag on your countertop.
Recipe Variations:
- Try using other fresh vegetables like sweet potatoes or yellow potatoes, zucchini, or carrots. Use your favorite vegetables in this recipe.
- Add fresh herbs to the veggies – like rosemary, thyme or anything you love.
- Add some crunchy nuts to the hearty salad. Try almonds, pecans, pine nuts, or pistachios.
- Incorporate some feta cheese, goat cheese, parmesan cheese, or even some crunchy bacon.
Kitchen Tools Used: (affiliate links)
Roasted Vegetable Quinoa Salad
Ingredients
For the salad:
- 1 ⅓ cups quinoa
- 4 cups broccoli
- 4 cups cauliflower
- 4 cups brussels sprouts – halved
- 4 cups butternut squash (or sweet potatoes) – cubed
- 1 small onion – diced
- 4 Tablespoons olive oil
- salt and pepper – to taste
- bacon or prosciutto (for meat lovers) – optional
For the croutons:
- 8 ounces crusty sourdough bread – cut into small cubes
- 3-4 Tablespoons olive oil
- 1/2 teaspoon each garlic powder, onion powder
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper – to taste
For the dressing:
- 1/3 cup olive oil
- 1 large lemon – freshly squeezed
- kosher salt and freshly ground black pepper – to taste
Instructions
- Prep veggies. Chop veggies in bite-sized pieces and place on baking sheets lined with parchment paper. Drizzle with olive oil and then season with kosher salt and freshly ground black pepper to taste.
- Roast veggies. Preheat oven to 425 degrees. Place in oven(s) and roast until veggies are fork tender.
- Make quinoa. Cook quinoa according to package directions. Or, if you have an instant pot, combine quinoa with two cups of lower-sodium chicken broth. Cook at high pressure for one minute and do a 10 minute natural release. Fluff with a fork.
- Make the lemon dressing. Combine the olive oil, lemon juice, and seasonings in a jar. Shake vigorously.
- Make the homemade sourdough croutons. Add the olive oil and seasonings to the cubed bread. (Use leftover crusty sourdough or any crusty bread.) Massage the oils into the bread and place on a sheet pan lined with parchment paper.Bake in a preheated 350 degree oven for about 15-20 minutes, or until golden brown and toasty.
- Assemble roasted vegetable quinoa salad. Combine the roasted vegetables with the cooked quinoa. Add some to individual serving bowls. Then top with toasted croutons and a drizzle of the lemon dressing.
- Serve. Serve this roasted vegetable salad warm or at room temperature. It’s even better the next day!
Notes
Tips for roasting vegetables in the oven:
- Cut them in roughly the same size. Try to chop the vegetables in similar size, so that they cook evenly. You want the roasted veggies to all be done at the same time, so you can avoid mushy veggies or some that aren’t done.
- Split up certain vegetables. Depending on the type of vegetable you’re cooking, you may want to cook all one type on each sheet. **For instance, zucchini, squash, and tomatoes may get mushy when cooked with potatoes, so they should be cooked on a separate pan. Broccoli and cauliflower cook similarly so they can be placed together.
- Don’t skimp on the oil. Be GENEROUS with the oil so that the veggies are well coated. I recommend using a large bowl to combine veggies and oil – and toss them well. You’ll add the seasoning next.
- Add plenty of seasoning. Unless you are on a heart-healthy diet, be quite liberal with your salt and pepper. You want some seasoning on every single veggie!
Looks wonderful, Sue. I have never used my convection oven to roast vegi’s….how exactly do you do it? Oven rack position? Temp? and Time? Always look forward to your fresh ideas you post on your blog.
I always put my rack at about 1/3 from top, convection roast (not bake) at 375 degrees, and I’m not sure on time. Depends on the veggies. Broccoli always gets too dark so I like to lay some foil over top for part of the roast. I never have to cover sweet potatoes. I’m estimating 10-15 minutes for soft veggies, maybe 15-20 for potatoes. Hope that helps Lauri!
Thanks Sue!
This recipe was absolutely delicious! Happy to add it to my weekly rotation…perfect for a light but filling dinner.
I’m so glad you liked it Lauri!! And you used your convection oven?! 🙂
This is so good, I could eat it every night!
I KNOW you could! 🙂