Warm Quinoa Roasted Veggie Salad with Homemade Vinaigrette
This Warm Quinoa & Roasted Vegetable Salad combines the flavor of roasted veggies and nutty quinoa with a delicious homemade vinaigrette.
- Total Time50 minutes
- Yield6 1x
Ingredients
Units
Scale
For the Warm Salas:
- 2 Whole Sweet Potatoes
- 2 Whole Zucchini
- 1/2 cup Baby Carrots
- 6 oz. Broccoli Florets
- 4 oz. Mushrooms
- 1/2 tsp. Himalayan Salt
- 1/2 tsp. Black Pepper
- 1/2 cup Olive Oil
- 2 cups Quinoa
- 1/2 cup Feta Cheese, optional
For the Homemade Vinaigrette Dressing:
- 3/4 cup Extra Virgin Olive Oil
- 1/3 cup Red Wine Vinegar
- 1/2 tsp. Minced Garlic
- 1 tbsp. Honey
- 2 tsp. Dijon Mustard
- 1/4 tsp. Red Pepper Flakes
- 1/2 tsp. Himalayan Salt
- 1 tsp. Black Pepper
Instructions
- Remove skin from sweet potatoes and cut into cubes. Cut the ends from the zucchini and cut zucchini into cubes. Slice baby carrots and mushrooms in half (if not already cut). Add all veggies into a large bowl. Coat with salt, pepper, and olive oil shaking together until evenly coated.
- Place all veggies on a baking sheet (paid link) and bake at 425 degrees for 30 minutes. Set to the side.
- Cook quinoa as instructed then place into a large bowl. Add roasted veggies into the same bowl with quinoa and toss together. Set to the side.
- Add all vinaigrette dressing ingredients into a bowl and whisk (paid link) until smooth.
- Pour half of the vinaigrette in the bowl with quinoa and roasted vegetables. Gently fold until blended.
- Serve warm salad on a large serving dish and top off with feta cheese (optional). The remaining vinaigrette can be served on the side.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Comfort Food
- Method: Oven Baked
- Cuisine: American
Nutrition
- Calories: 452
- Sugar: 7.2g
- Sodium: 383mg
- Fat: 23.3g
- Carbohydrates: 51.6g
- Fiber: 6.7g
- Protein: 12.5g
- Cholesterol: 11mg