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Roasted Vegetable Quinoa Salad with Lemon Dressing

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Serve this Roasted Vegetable Quinoa Salad at room temperature or cold. A generous drizzle of fresh lemon dressing makes this vegetable salad unbelievable tasty. Hello fresh, and hello super foods!!

Overhead shot of a white bowl of roasted sweet potatoes, broccoli, cauliflower, and cooked quinoa.

Ever since I decided to give quinoa a chance, I’ve had nothing but love for it. I’ll admit, it’s hard to get used to the texture. But when you take into account all the health benefits, and you doctor it up with other tasty ingredients, you suddenly start craving it.

Let’s talk about all the SUPER FOODS in this one recipe.

  • quinoa
  • sweet potatoes
  • cauliflower
  • broccoli

And then there is a tangy lemon dressing (just like the one I used here) that gets drizzled over the top, and gives it a whole new taste.

A square serving of roasted vegetable quinoa salad with lemon dressing.

Roasting vegetables is a regular thing for me, and the olive oil, kosher salt, and freshly ground black pepper are my go-to ingredients. Do you know that you can buy a 1.32 GALLON sized bottle of olive oil at Sam’s Club? I’ve got a selfie with it on my Instagram, just in case you want to check it out. (You’ll have to scroll down a bit to find it.) 🙂

If you have a convection oven and aren’t using it, you really should start. I LOVE mine, and it significantly reduces the cooking time for these veggies.

Collage of roasted broccoli and cauliflower, and roasted sweet potatoes.

So about all these super foods. You can find plenty more recipes on here, but here are my favs.

Fall is around the corner, but don’t forget to mix in some quinoa salads between all those pumpkin treats!

#cantwaitforfall

A bowl of roasted veggies, quinoa, and lemon dressing.

Make this salad next: Healthy Broccoli Salad with Honey Dijon Dressing

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Overhead shot of a white bowl of roasted sweet potatoes, broccoli, cauliflower, and cooked quinoa.

Roasted Vegetable Quinoa Salad with Lemon Dressing

Serve this Roasted Vegetable Quinoa Salad at room temperature or cold. A generous drizzle of fresh lemon dressing makes this vegetable salad unbelievable tasty. Hello fresh, and hello super foods!! 🙂 
5 from 3 votes
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Course: Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 389kcal
Author: Sue Ringsdorf

Ingredients

For the salad:

  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 3 cups raw cauliflower – diced
  • 3 cups raw broccoli – diced
  • 3 cups sweet potatoes – chopped
  • 4 Tablespoons olive oil
  • salt and pepper – to taste

For the dressing:

  • 1/3 cup olive oil
  • 1 large lemon – freshly squeezed
  • 2 teaspoons honey
  • salt and pepper – to taste

Instructions

  • Rinse the quinoa in cold water, and drain. Pour chicken broth in medium sauce pan and bring to boiling. Add rinsed quinoa and simmer. When liquid is absorbed, remove pan from heat and pour quinoa in separate bowl to cool.
  • Preheat oven to 400 degrees. Dice cauliflower and broccoli in small pieces. Arrange on baking sheet, drizzle with olive oil (about two tablespoons), and sprinkle with kosher salt and freshly ground black pepper. Bake until veggies are soft, approximately 15 – 20 minutes.
  • Chop sweet potatoes in chunks, and spread on another baking sheet. Drizzle with olive oil (about two tablespoons), kosher salt, and freshly ground black pepper. Bake until fork tender (approximately 20 – 25 minutes), and remove to cool.
  • Prepare dressing by mixing olive oil, lemon juice, honey, and salt and pepper. Shake well and set aside.
  • To serve, spoon quinoa, roasted veggies, and sweet potatoes in salad bowl. Drizzle with lemon dressing and enjoy.

Notes

This salad is best served at room temperature, but still good straight out of the refrigerator.

Nutrition

Calories: 389kcal | Carbohydrates: 39g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Sodium: 356mg | Potassium: 750mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9720IU | Vitamin C: 73.4mg | Calcium: 71mg | Iron: 2.5mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

7 Comments

  1. 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.

    1. Suebee Homemaker says:

      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!

        1. This recipe was absolutely delicious! Happy to add it to my weekly rotation…perfect for a light but filling dinner.

          1. Suebee Homemaker says:

            I’m so glad you liked it Lauri!! And you used your convection oven?! 🙂

  2. This is so good, I could eat it every night!

    1. Suebee Homemaker says:

      I KNOW you could! 🙂

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