Warm Quinoa Root Vegetables (Printable)
Fluffy quinoa combined with caramelized root vegetables and a tangy lemon-herb dressing.
# What You Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water
→ Roasted Root Vegetables
03 - 2 medium carrots, peeled and diced
04 - 2 parsnips, peeled and diced
05 - 1 small sweet potato, peeled and diced
06 - 1 red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - Salt and black pepper, to taste
→ Salad Additions
11 - 1/4 cup chopped fresh parsley
12 - 1/4 cup crumbled feta cheese (optional)
13 - 1/4 cup toasted pumpkin seeds or walnuts
→ Lemon-Herb Dressing
14 - 3 tablespoons extra-virgin olive oil
15 - 2 tablespoons freshly squeezed lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 clove garlic, minced
18 - Salt and black pepper, to taste
# How To Make It:
01 - Preheat the oven to 425°F.
02 - Place carrots, parsnips, sweet potato, and red onion on a large baking sheet. Drizzle with olive oil, sprinkle with thyme, rosemary, salt, and pepper. Toss to coat, then spread in a single layer.
03 - Roast vegetables for 25-30 minutes, stirring halfway, until golden and tender.
04 - Bring vegetable broth or water to a boil in a saucepan. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let stand 5 minutes.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
06 - In a large bowl, combine cooked quinoa, roasted vegetables, parsley, feta (if using), and pumpkin seeds or walnuts. Pour dressing over and toss gently to combine.
07 - Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The warm roasted vegetables create this perfect contrast with the fluffy quinoa that makes every bite feel substantial yet not heavy
- Its those kinds of leftovers that actually taste better the next day when the flavors have had time to become friends
02 -
- Crowding the baking sheet is the biggest mistake, so use two sheets if needed because vegetables that touch too much will steam instead of roast
- Letting the quinoa rest off the heat for those 5 minutes makes a huge difference in texture, giving you distinct grains instead of mush
03 -
- Toasting the pumpkin seeds or walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant makes such a difference in flavor
- Making the dressing while the vegetables roast gives the garlic time to mellow in the lemon juice, preventing that harsh raw bite