Warm Quinoa Root Vegetables

The first time I made this salad was on a gray, drizzly Tuesday when I needed something that felt like sunshine on a plate. I roasted the vegetables until my tiny apartment filled with this incredible caramelized aroma, and suddenly the weather outside did not matter at all. My roommate wandered in, drawn by the smell, and we ended up eating standing up in the kitchen because waiting for plates felt impossible.

I brought this to a potluck last winter, and someone asked for the recipe before they even finished their first bite. The host kept sneaking forkfuls while claiming she was just taste testing for seasoning. Now it is the most requested dish at every gathering, and I never mind making it because the kitchen smells amazing the whole time.

Ingredients

• 1 cup quinoa, rinsed: Rinse until the water runs clear, which removes bitter coating and ensures each grain stays fluffy and separate
• 2 cups vegetable broth or water: Broth adds subtle depth, but water works perfectly fine if that is what you have on hand
• 2 medium carrots, peeled and diced: Cut them roughly the same size as other vegetables so everything roasts evenly
• 2 parsnips, peeled and diced: Their natural sweetness becomes incredible when roasted, almost like they have been candy coated
• 1 small sweet potato, peeled and diced: Adds such beautiful color and creamy texture to contrast the crunchier root vegetables
• 1 red onion, cut into wedges: The wedges caramelize beautifully and hold their shape better than diced onion in the oven
• 2 tablespoons olive oil: This helps the vegetables develop those gorgeous crispy edges and golden color
• 1 teaspoon dried thyme: Earthy and woody, it pairs so naturally with root vegetables
• 1 teaspoon dried rosemary: A little goes a long way, and it brings this piney aroma that fills your whole kitchen
• Salt and black pepper, to taste: Do not be shy here, roasted vegetables can handle generous seasoning
• 1/4 cup chopped fresh parsley: Adds this bright, fresh pop that cuts through all the roasted sweetness
• 1/4 cup crumbled feta cheese (optional): The creamy tanginess creates these little bursts of flavor throughout
• 1/4 cup toasted pumpkin seeds or walnuts: Toast them in a dry pan while the vegetables roast for maximum crunch
• 3 tablespoons extra-virgin olive oil: Use the good stuff here since it is not being cooked and you can really taste it
• 2 tablespoons freshly squeezed lemon juice: Brightens everything up and balances the sweetness of roasted vegetables
• 1 teaspoon Dijon mustard: Helps the dressing emulsify so it coats each bite instead of pooling at the bottom
• 1 clove garlic, minced: Let it sit in the lemon juice for a few minutes to mellow out the raw bite

Instructions

Heat the oven:

Preheat to 425°F with the rack in the middle position, and grab your largest baking sheet so the vegetables have room to roast not steam

Prep the vegetables:

Toss carrots, parsnips, sweet potato, and onion wedges with olive oil, thyme, rosemary, salt, and pepper until everything is evenly coated

Roast until golden:

Spread vegetables in a single layer and roast for 25 to 30 minutes, giving them a stir halfway through so they caramelize on all sides

Cook the quinoa:

Bring your broth or water to a boil, add quinoa, cover tightly, and simmer for 15 minutes until fluffy, then let it sit covered for 5 minutes before fluffing

Whisk the dressing:

Combine olive oil, lemon juice, Dijon, garlic, salt, and pepper in a small bowl, whisking until it comes together into a creamy emulsion

Combine everything:

Gently toss warm quinoa with roasted vegetables, parsley, feta if using, and pumpkin seeds, then drizzle with dressing and toss again

Serve it up:

This is wonderful warm but equally delicious at room temperature, making it perfect for make ahead lunches or potlucks

Save

This salad became my go to comfort food after a particularly rough week at work. Something about the combination of warm, sweet roasted vegetables and bright, tangy dressing just felt like a hug in a bowl. Now whenever I make it, I am reminded that good food can turn even the most ordinary Tuesday into something special.

Making It Your Own

The beauty of this salad is how adaptable it is to whatever you have in your crisper drawer. Beets would add stunning color, turnips bring a lovely peppery bite, and butternut squash would make it even sweeter and more satisfying. I have even added Brussels sprouts when that was all I had, and the combination was unexpectedly delicious.

Perfect Make Ahead Strategy

This might be the ultimate meal prep salad because the components actually improve with time. The quinoa absorbs the dressing flavors, the feta gets salty and creamy distributed throughout, and the vegetables develop this concentrated sweetness. I always make a double batch and portion it into glass containers for easy grab and go lunches all week.

Serving Suggestions That Work

While this is hearty enough to stand alone as a complete meal, it pairs beautifully with simply grilled fish or roasted chicken. For a vegetarian feast, serve alongside a green salad with a lighter vinaigrette to balance the richness. A crisp white wine like Sauvignon Blanc cuts through the roasted sweetness perfectly.

• Try swapping feta for goat cheese if you prefer something creamier and milder
• Add a handful of arugula right before serving for a peppery fresh contrast
• The dressing can be doubled and stored separately for up to a week

Save

There is something deeply satisfying about a dish that nourishes you body and soul in equal measure. This salad has become one of those recipes I turn to again and again, never failing to make any meal feel special.

Recipe FAQs

→ How do I cook quinoa perfectly?

Rinse quinoa under cold water, then simmer in vegetable broth or water for about 15 minutes until liquid is absorbed. Let it sit covered for 5 minutes before fluffing with a fork.

→ What root vegetables work best for roasting?

Carrots, parsnips, sweet potatoes, and red onions roast well, becoming tender and caramelized with olive oil and herbs.

→ Can I substitute the dressing ingredients?

You can experiment with different oils or citrus juices, but the lemon and Dijon mustard provide a bright, balanced flavor that's key to this dish.

→ How long do roasted vegetables take to cook?

Roast at 425°F (220°C) for 25–30 minutes, stirring halfway, until golden and tender.

→ What are good toppings to add for texture?

Toasted pumpkin seeds or walnuts add a nice crunch, while fresh parsley offers herbal brightness. Crumbled feta can introduce creaminess if desired.