Warm Quinoa Root Vegetables (Printable)

Fluffy quinoa paired with caramelized root veggies and a bright lemon vinaigrette for a hearty dish.

# What goes in:

→ Roasted Root Vegetables

01 - 2 medium carrots, peeled and diced
02 - 2 medium parsnips, peeled and diced
03 - 1 small sweet potato, peeled and diced
04 - 1 small red onion, cut into wedges
05 - 2 tbsp olive oil
06 - 1 tsp dried thyme
07 - ½ tsp salt
08 - ¼ tsp black pepper

→ Quinoa

09 - 1 cup quinoa, rinsed
10 - 2 cups vegetable broth or water
11 - ¼ tsp salt

→ Salad Additions

12 - ½ cup crumbled feta cheese (optional, omit for vegan)
13 - ¼ cup toasted pumpkin seeds
14 - ⅓ cup chopped fresh parsley

→ Lemon Vinaigrette

15 - 3 tbsp olive oil
16 - 2 tbsp freshly squeezed lemon juice
17 - 1 tsp Dijon mustard
18 - 1 tsp honey or maple syrup
19 - ½ tsp salt
20 - ¼ tsp black pepper

# Directions:

01 - Preheat oven to 425°F (220°C).
02 - Toss carrots, parsnips, sweet potato, and red onion with olive oil, thyme, salt, and pepper on a baking sheet. Spread evenly and roast for 30–35 minutes, stirring halfway, until tender and caramelized.
03 - Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork.
04 - Whisk olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a small bowl until emulsified.
05 - In a large bowl, mix cooked quinoa, roasted vegetables, crumbled feta (if using), pumpkin seeds, and parsley.
06 - Drizzle vinaigrette over salad and toss gently to combine. Serve warm, garnished with additional parsley or feta if desired.

# Expert Advice:

01 -
  • The roasted vegetables get crispy edges and a natural sweetness that makes every bite interesting.
  • You can make it ahead and it actually tastes better the next day after the flavors soak in.
  • It works hot, warm, or cold, so you're not stuck reheating if you don't feel like it.
  • The lemon vinaigrette cuts through the richness and wakes up all the earthy flavors.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast, and you'll miss out on those crispy caramelized edges.
  • Let the quinoa rest covered for five minutes after cooking before fluffing it, this makes the texture light and fluffy instead of gummy.
  • Toss the salad while the quinoa and vegetables are still warm so the vinaigrette soaks in and the flavors meld together.
03 -
  • Toast the pumpkin seeds in a dry skillet for a few minutes until they smell nutty and start to pop, it makes a huge difference in flavor.
  • Make a double batch of the vinaigrette and keep it in a jar in the fridge, it lasts a week and works on any grain or green salad.
  • If you're meal prepping, store the vinaigrette separately and toss it in just before eating so the salad doesn't get soggy.

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