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Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad

1 serving

Ingredients

  • 1 cup leftover Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon

  • 1/2 cup leftover Quinoa with Walnuts and Shallots

  • 4 cups tender salad greens such as spinach, arugula, or baby kale

  • 2 tablespoons Whole Grain Mustard Dressing

  • Kosher salt, freshly ground black pepper

Recipe Preparation

  • Toss roasted vegetables, quinoa, and greens with mustard dressing in a large bowl. Season with salt and pepper.

Photos by Kimberley Hasselbrink

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Quinoa Salad with Roasted Vegetables

Quinoa Salad with Roasted Vegetables is hearty and healthy! Say no to boring salads with this beautiful combination that will leave you filling full up and satisfied! Crunchy roast veggies, warm quinoa, with some creamy feta and crunchy pine nuts. Perfect for meal prep, or an easy side dish for a weeknight dinner.

Hi friends! Georgie here from The Home Cook’s Kitchen! I’m so stoked to be back, and even more stoked to be bringing you this gorgeous roast vegetable quinoa salad! This salad is perfect for meal prep, or a great side salad for a weeknight meal! It’s healthy and hearty, meaning you won’t be starving afterwards!

This is one of my favourite winter salads to make. I’ve been trying to eat a lot healthier lately, incorporating more big salads (like this gorgeous grain salad ) and vegetarian meals into my diet! I find it really hard to eat healthy during winter time, but I love knowing that I’ve got some great salads that feel cozy and comforting.


Roasted Vegetable Quinoa Salad

Quinoa is such a great base for a healthy, hearty salad. This roasted vegetable quinoa salad features quinoa boiled in flavorful chicken broth, then tossed with roasted eggplant, zucchini, and shallots, and a vinaigrette of honey, olive oil and red wine vinegar. With sweet sun dried tomatoes and fresh herbs tossed in, this salad packs a punch of flavor. Serve it alone, or pair it with a lean protein for a healthy and light meal.

What is quinoa? How do you cook it?

I will be the first to admit, I have only cooked quinoa a handful of times. But, I really enjoy eating it whenever it is offered places. When I created this recipe, I decided I wanted something light in flavor and super clean for a lunch option, and quinoa was the first thing I thought of.

Quinoa is actually not a grain, although it really acts like one! It&rsquos actually a seed. But, when it comes to cooking, the method is similar to that of a starchy grain: 1:2 ratio of quinoa to liquid, bring to a boil and then simmer, covered.

Similar to grains such as rice, barley, and farro, quinoa is perfect as a blank slate, or a vessel for other flavors. It takes on any flavor you pair it with, and because of this characteristic, it makes for a great cold salad. Add some oil and some acidity, and quinoa takes on a whole new flavor personality.

What I love about this recipe, and what you&rsquoll need to make it

I love so many elements about this recipe, but most of all, I love how simple and clean the ingredients are. I am not a label snob by any means, but I love that there is nothing processed about this recipe. Quinoa, fresh vegetables and herbs, and a vinaigrette made with simple, whole ingredients.

Here&rsquos what you&rsquoll need to make this recipe:

  • quinoa (uncooked, raw)
  • reduced sodium chicken broth
  • eggplant
  • zucchini
  • shallots
  • sun dried tomatoes (not packed in oil)
  • olive oil
  • honey
  • red wine vinegar
  • basil
  • parsley

How to measure out the quinoa

Just like measuring pasta or rice, this part can be tricky when it comes to labels, measuring, and tracking. You will see on the label, in most cases, the stats are based off of the uncooked volume of the item. For instance, the package of quinoa I purchased said one serving was 1/4 cup (dry, uncooked). So for this recipe, I used 1 cup of uncooked quinoa.

I just want to reiterate here that the stats on the box or container is not for the cooked volume!

How to make roasted vegetable quinoa salad

The longest part of this recipe is roasting the vegetables. So, to get a head start on that, preheat your oven to 400F, and chop up those vegetables. They should be bite-sized. Lay a piece of parchment paper on a baking sheet, and spray it with olive oil spray. Then, add your chopped vegetables, and season them with the kosher salt. Add another spray of olive oil, and then toss everything together (using your hands is the easiest).

Next, measure out your quinoa and rinse it thoroughly under water, using a strainer. Add the quinoa to a small pot, and then add the chicken stock. Stir them together, and then bring the liquid to a boil. Once boiling, cover the pot with a lid, and then reduce to simmer. Cook the quinoa for 15-20 minutes, or until it is tender and cooked, and the liquid has been absorbed.

Add the cooked quinoa to a large mixing bowl, along with the roasted vegetables. Combine the olive oil, red wine vinegar and honey together to form the vinaigrette. Add the vinaigrette to the bowl, and toss to coat.

Chop up the sun dried tomatoes and herbs, and add them to the bowl. Taste for seasoning.

Serving suggestions

This recipe yields 6 cups of quinoa salad. You can portion this into 6 servings at 1 cup each, or 4 servings at 1 1/2 cups each. If this is your main meal, I recommend using the larger serving. You can also have the smaller sized serving, and add a grilled lean protein like chicken or shrimp for a full meal.


Recipe Summary

  • 1 teaspoon canola oil
  • 1 tablespoon minced garlic
  • ¼ cup diced (yellow or purple) onion
  • 2 ½ cups water
  • 2 teaspoons salt, or to taste
  • ¼ teaspoon ground black pepper
  • 2 cups quinoa
  • ¾ cup diced fresh tomato
  • ¾ cup diced carrots
  • ½ cup diced yellow bell pepper
  • ½ cup diced cucumber
  • ½ cup frozen corn kernels, thawed
  • ¼ cup diced red onion
  • 1 ½ tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar

Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.

Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad gently stir until evenly mixed.


Quinoa and Roasted Vegetable Salad - Recipes

Happy Monday. I am on day 29 of Whole30 (can you even believe I have made it that long?!) I made it through the weekend and a big dinner I cooked for a charity dinner, plus a big family gathering on Sunday without falling off the wagon. (I can’t say that Pete fared as well- read my Whole30 Diary to hear how spectacular his fall was!)

We also had such a fun Sunday afternoon where Pia and Coco did their first Facebook Live Cooking Class. It was pretty funny- if you need a giggle, watch it here.

So now as I settle back into some modified version of the way that I have been eating for the last 29 days, I am excited to add back a few things! Like Quinoa!

I made this Vegan Roasted Vegetable Quinoa Salad for Pia a few weeks back and she was head over heels for it. I thought it was the perfect thing to share on a Meatless Monday! Great for a lighter dinner or make the whole recipe and split it up for a couple take-to-work or school lunches. Hope you enjoy it!

And please join me tomorrow (Tuesday) at 1pm PT on Facebook Live for my weekly cooking class where I am making desserts with Avocados. See you then!


  • Quinoa:
  • 2 ½ cups vegetable broth
  • 2 teaspoons kosher salt
  • 2 cups white quinoa
  • ¼ cup minced flat leaf parsley
  • Roasted Vegetables:
  • 2 jalapeno peppers, halved lengthwise
  • 1 Sweet Potato, peeled and diced
  • Red bell pepper, cored and diced
  • Zucchini, cut into bit sized chunks
  • 2 tablespoons olive oil
  • kosher salt
  • Salad:
  • Shallot, minced
  • 3 cups baby spinach
  • 1 avocado
  1. Preheat the oven to 400 degrees.
  2. For the Quinoa:
  3. Bring the broth and salt to a simmer over medium heat and then stir in the quinoa. Stir well and bring the quinoa to a simmer then turn the heat to low and put lid on the quinoa. Simmer for 20 minutes and then turn the heat off and let sit until you are ready to serve. Then fluff the quinoa with a fork and gently stir in the fresh parsley.
  4. While the Quinoa is cooking, add the jalapeno, sweet potatoes, bell pepper and zucchini on a sheet pan and toss with the olive oil and sprinkle with kosher salt. Roast for 10-12 minutes until everything is golden and tender.
  5. Make a bed of baby spinach and then pile the quinoa on top and add the roasted vegetables. Sprinkle with the shallots and add the avocado to the bowl and serve.

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Happy Monday. I am on day 29 of Whole30 (can you even believe I have made it that long?!) I made it through the weekend and a big dinner I cooked for a charity dinner, plus a big family gathering on Sunday without falling off the wagon. (I can’t say that Pete fared as well- read my Whole30 Diary to hear how spectacular his fall was!)

We also had such a fun Sunday afternoon where Pia and Coco did their first Facebook Live Cooking Class. It was pretty funny- if you need a giggle, watch it here.

So now as I settle back into some modified version of the way that I have been eating for the last 29 days, I am excited to add back a few things! Like Quinoa!

I made this Vegan Roasted Vegetable Quinoa Salad for Pia a few weeks back and she was head over heels for it. I thought it was the perfect thing to share on a Meatless Monday! Great for a lighter dinner or make the whole recipe and split it up for a couple take-to-work or school lunches. Hope you enjoy it!

And please join me tomorrow (Tuesday) at 1pm PT on Facebook Live for my weekly cooking class where I am making desserts with Avocados. See you then!


Roasted Vegetable and Quinoa Salad

Cut bell pepper in half lengthwise discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag seal. Let stand 15 minutes. Peel and cut bell pepper into strips.

Reduce oven temperature to 500°.

Bring 3 cups of water to a boil in a medium saucepan, and stir in quinoa. Cover, reduce heat, and cook for 15 minutes or until liquid is absorbed. Remove pan from heat, and set aside.

Combine vinegar, oil, and black pepper in a medium bowl, stirring with a whisk. Add carrot to vinegar mixture toss to coat. Drain carrot through a fine sieve over a bowl, reserving carrot and vinegar mixture. Place carrot on a baking sheet coated with cooking spray. Bake at 500° for 10 minutes. Add zucchini and yellow squash to reserved vinegar mixture in bowl toss well to coat. Drain zucchini mixture through a fine sieve over a bowl, reserving zucchini and vinegar mixtures. Add zucchini mixture to carrot on baking sheet in a single layer. Bake an additional 20 minutes or until vegetables are browned. Remove from oven cool completely.

Combine quinoa, roasted vegetables, reserved vinegar mixture, cheese, and garlic in a large bowl stir well to combine. Cover and chill.


Unlike many grains, quinoa, which is a seed, contains anti-inflammatory agents including phenolic acids, polysaccharides and vitamin E. These compounds are thought to help improve the gut microbiome and increase beneficial gut bacteria.

Ingredients

  • 5 carrots, sliced ¼ inch thick diagonally
  • 1 fennel bulb, trimmed, cut into thin wedges
  • 2 tbsp avocado oil, divided
  • 1 tsp sea salt, divided
  • 1 tsp ground black pepper, divided
  • 1 lb beets, trimmed, peeled, cut into ½-inch cubes
  • 3 cloves garlic, unpeeled
  • 5 sprigs fresh thyme, divided
  • ¾ cup quinoa, rinsed
  • 1½ cups low-sodium vegetable or chicken broth
  • ½ cup full-fat plain yogurt
  • 1 tsp grated lemon zest + 1 tbsp fresh lemon juice
  • 2 tbsp chopped roasted, salted pistachios
  • 2 tbsp chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 425ºF place 2 large baking sheets in oven as it preheats. In a large bowl, combine carrots, fennel, 1 tbsp oil and ½ tsp each salt and pepper toss to coat. In a separate bowl, place beets, garlic, 2 tsp oil and ¼ tsp each salt and pepper toss to coat.

2. Remove one hot baking sheet from oven. Spread carrot-fennel mixture on sheet in a single layer and tuck 3 thyme springs among vegetables return to oven and remove other hot baking sheet. Spread beets and garlic on baking sheet and tuck 2 thyme springs among vegetables. Return baking sheet to oven and roast vegetables, rotating sheets and stirring once or twice, until tender, 35 to 40 minutes. Remove baking sheets from oven and set aside to cool.

3. Meanwhile, in a small saucepan on medium-high, heat remaining 1 tsp oil. Add quinoa and ⅛ tsp each salt and pepper. Cook and stir until quinoa is lightly toasted, about 2 minutes. Add broth and bring to a boil, then reduce heat to low, cover and cook 15 minutes without stirring. Tilt pan if water remains, cover and cook quinoa 3 minutes more. Remove from heat and let stand, covered, for 5 minutes. Transfer quinoa to a large bowl and let cool slightly. Add carrot-fennel mixture and toss.

4. When garlic cloves are cool enough to handle, squeeze garlic out of peels into a small bowl mash with a fork. Stir in yogurt, lemon zest and lemon juice, remaining ⅛ tsp salt and ⅛ tsp pepper.

5. Spread 2 tbsp yogurt sauce on each of 4 plates. Divide quinoa mixture among plates top with beets, pistachios and parsley.


Red Quinoa & Roasted Vegetable Salad

This loaded salad gets plenty of flavor and texture from roasted sweet peppers and fennel, hard-boiled eggs, feta, and almonds. It all comes together with a tangy-sweet dressing made with fresh orange juice.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water and a small saucepan of water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard any stems from the fennel. Halve the bulb lengthwise cut out and discard the core, then thinly slice. Cut off and discard the stems of the sweet peppers remove and discard the cores, then quarter lengthwise. Place the sliced fennel and quartered peppers on the sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the vegetables roast, thoroughly rinse the quinoa under cold water. Add to the medium pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the quinoa cooks, carefully add the eggs to the small saucepan of boiling water and cook exactly 9 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel. Transfer to a cutting board and thinly slice crosswise season with salt and pepper.

While the eggs cook, finely chop the shallot, discarding any liquid. Pit and roughly chop the dates. Cut off and discard the stem of the pepperoncini finely chop. Halve the orange squeeze the juice into a medium bowl. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Stir in the chopped shallot, dates, and pepperoncini season with salt and pepper.

To the pot of cooked quinoa, add the roasted vegetables, almonds, cheese (crumbling before adding), dressing, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Serve the finished quinoa topped with the seasoned eggs and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water and a small saucepan of water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard any stems from the fennel. Halve the bulb lengthwise cut out and discard the core, then thinly slice. Cut off and discard the stems of the sweet peppers remove and discard the cores, then quarter lengthwise. Place the sliced fennel and quartered peppers on the sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the vegetables roast, thoroughly rinse the quinoa under cold water. Add to the medium pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the quinoa cooks, carefully add the eggs to the small saucepan of boiling water and cook exactly 9 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel. Transfer to a cutting board and thinly slice crosswise season with salt and pepper.

While the eggs cook, finely chop the shallot, discarding any liquid. Pit and roughly chop the dates. Cut off and discard the stem of the pepperoncini finely chop. Halve the orange squeeze the juice into a medium bowl. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Stir in the chopped shallot, dates, and pepperoncini season with salt and pepper.

To the pot of cooked quinoa, add the roasted vegetables, almonds, cheese (crumbling before adding), dressing, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Serve the finished quinoa topped with the seasoned eggs and a drizzle of olive oil. Enjoy!


Mediterranean Quinoa Salad with Roasted Veggies

By: Ana / 4 / Dinner , Hormone Balancing , Lunch , Salads , Summer , Vegan ,

Looking back to all my summer holidays from the last ten years, I’ve realized they were mostly based in different spots of the Mediterranean. Boy we were consequent, and I swear it wasn’t a plan, it simply turned out this way. Med flavors had a huge impact on the way I cook and eat, especially throughout the summer when all the aromatic herbs and fresh veggies are in season.

As long as the first fresh mint, sage or basil stems pop up at the farmers’ market, everything changes in my kitchen. I’m in a constant search of new ways to combine some of my favorite ingredients: fresh aromatic herbs, tomatoes, extra virgin olive oil, with protein-rich ones: chickpeas, beans, quinoa, so that I can create satiating summer meals with the least of effort and abundant flavor.

This quinoa salad made a lovely meal some of the other evenings, when I came back from my photo studio with a jar of cooked quinoa and a lot of chopped herbs I’ve been using for a client photo shooting. Roasting the few veggies I had left in the refrigerator felt like the natural way, so thirty minutes later I had this filling, healthy meal ready to serve.

I’ve developed a real skill for assembling tasteful and satiating salads, and this is really a satisfying achievement for a person that used to put together some green leaves, lemon and olive oil, and forced herself having it as a meal. All this while I was constantly asking afterwards why I still had the hunger feeling.

If a salad stands as a meal of its own than it should definitely contain more than just fresh veggies or green leaves.

As you know, I’m struggling with slow thyroid and low progesterone levels, and this is why I aim for at least 75 grams protein daily. I take my protein mostly from beans, chickpeas, peas, lentil and quinoa but also from pastured eggs and natural yogurt.

Our bodies need protein to produce hormones, but not all the proteins are the same, some actually causing inflammation and disruptions of estrogen production. You can check this very interesting article by Sara Gottfried M.D. posted on MBG website, on the importance of protein for a balanced hormone production.

To make my salads satiating, I always add a complete protein such as quinoa or pastured eggs, or make a combination of seeds, beans of chickpeas and have it with a rye flour cracker. This will make the salad filling and more nutrient-dense and also helps me achieve the goal of having protein included in every meal of the day.

This salad is a delicious combination of textures, comes with my favorite aromatic herb blend: basil and oregano, mixes quinoa with roasted summer veggies and if you want to, you can add a bit of crumbled feta cheese for some creaminess and more intense taste. I kept mine vegan.

If you’re looking for more summer recipes inspiration, make sure you check my Farro Salad with Grilled Veggies, my Falafel Sandwich with Yogurt Tahini Sauce, the Vegan Pasta Salad, The Very Green Version or the Roasted Vegetable Salad for Hormone Balancing,

I love seeing your take on my recipes, so if you make this salad don’t forget to tag me on Instagram @theawesomegreen so I can see it and share with the community.


Here’s a hearty, healthy salad straight from the earth. Carrots and sweet potatoes give the dish vibrant hues and a sweet taste, balanced out by the creamy parsnip, tahini and cider vinegar. The whole thing is capped with a Middle Eastern flair thanks to the cumin, coriander and pomegranate seeds.

2 cup 1/2-inch diced parsnip

2 cup 1/2-inch diced carrot

2 cup 1/2-inch diced sweet potato

2 cup 1/2-inch diced russet potato

1 teaspoon ground coriander

1 cup raw almonds, chopped

4 cups arugula, washed and dried

1/4 cup apple cider vinegar

2 teaspoon ground turmeric

Freshly ground black pepper

1/2 cup pomegranate seeds, for garnish (optional)

Preheat the oven to 400 degrees.

To make the salad: Place quinoa and stock in a medium saucepan. Bring to a boil over high heat. Lower the heat to maintain a simmer, cover, and cook until all the stock has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and set aside.

Place the parsnip, carrot, sweet potato, and russet potato cubes into a large bowl. Add the olive oil, salt, coriander and cumin. Stir to coat thoroughly, then spread the cubed vegetables evenly over two baking sheets. Roast for 15 minutes.

Remove the baking sheets, turn the vegetables with a spatula, add the chopped almonds, and return to the oven for another 10 minutes. Remove and let cool slightly.

Place the arugula in a large bowl. Top with half the quinoa, then half the vegetables, then the remaining quinoa and the remaining vegetables. Toss a couple of times to lightly combine.

To make the dressing: Combine all the dressing ingredients in a small bowl and mix well.

Drizzle the salad with as much of the dressing as you&rsquod like (refrigerate any leftovers) and sprinkle pomegranate seeds over the top, if desired.

Tip: Try this as a macro bowl, with the quinoa, vegetables, greens and almonds served in &ldquoclusters&rdquo together in a bowl, rather than tossed as a salad.