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Warm Quinoa Roasted Veggie Salad with Homemade Vinaigrette Recipe

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3.9 from 10 reviews

This Warm Quinoa Roasted Veggie Salad with Homemade Vinaigrette is a delicious and nutritious meal combining perfectly roasted sweet potatoes, zucchini, baby carrots, broccoli, and mushrooms with fluffy quinoa. Tossed in a tangy and slightly sweet red wine vinaigrette, this salad is perfect served warm and optionally topped with creamy feta cheese, offering a satisfying blend of flavors and textures ideal for a wholesome lunch or dinner.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Roasted Vegetables

  • 2 Whole Sweet Potatoes, peeled and cubed
  • 2 Whole Zucchini, ends trimmed and cubed
  • 1/2 cup Baby Carrots, sliced
  • 6 oz. Broccoli Florets
  • 4 oz. Mushrooms, halved
  • 1/2 tsp. Himalayan Salt
  • 1/2 tsp. Black Pepper
  • 1/2 cup Olive Oil

Quinoa

  • 2 cups Quinoa

Homemade Vinaigrette

  • 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

Optional Topping

  • 1/2 cup Feta Cheese

Instructions

  1. Prepare Vegetables: Peel the sweet potatoes and cut into cubes. Trim the ends and cube the zucchini. Slice the baby carrots and mushrooms in half if they are not already cut. Combine all the vegetables in a large bowl and coat evenly with Himalayan salt, black pepper, and olive oil by shaking or tossing thoroughly.
  2. Roast Vegetables: Spread the coated vegetables evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 30 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.
  3. Cook Quinoa: Cook the quinoa according to package instructions until fluffy and fully cooked. Transfer the cooked quinoa to a large bowl.
  4. Combine Quinoa and Veggies: Add the roasted vegetables into the bowl with the quinoa and gently toss to combine evenly. Set aside.
  5. Make Vinaigrette: In a separate bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, honey, Dijon mustard, red pepper flakes, Himalayan salt, and black pepper until the dressing is smooth and emulsified.
  6. Toss Salad with Vinaigrette: Pour half of the vinaigrette over the quinoa and roasted vegetable mixture and gently fold to blend all flavors without mashing the ingredients.
  7. Serve: Transfer the salad to a large serving dish, serve warm, and optionally top with feta cheese. Serve the remaining vinaigrette on the side for added flavor if desired.

Notes

  • For extra flavor, you can roast the vegetables on parchment paper to prevent sticking and ease cleanup.
  • Quinoa can be cooked ahead of time and refrigerated for quicker preparation.
  • The salad is best served warm but can also be enjoyed at room temperature.
  • Feta cheese is optional; substitute with vegan cheese for a plant-based option.
  • Adjust the amount of red pepper flakes in the vinaigrette to control the level of heat.

Find it online: https://cheftinaskitchen.com/warm-quinoa-roasted-veggie-salad-with-homemade-vinaigrette-recipe/