Warm Quinoa Root Vegetables (Print Version)
Fluffy quinoa combined with roasted carrots, parsnips, and sweet potato, dressed with a zesty lemon-herb blend.
# What You'll Need:
→ Quinoa Base
01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups vegetable broth or water
→ Roasted Root Vegetables
03 - 2 medium carrots, peeled and 1/2-inch diced
04 - 2 parsnips, peeled and 1/2-inch diced
05 - 1 small sweet potato, peeled and 1/2-inch diced
06 - 1 red onion, cut into 8 wedges
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - Salt and freshly ground black pepper to taste
→ Salad Enhancements
11 - 1/4 cup fresh flat-leaf parsley, chopped
12 - 1/4 cup crumbled feta cheese (optional)
13 - 1/4 cup toasted pumpkin seeds or walnut halves
→ 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 freshly ground black pepper to taste
# Steps:
01 - Preheat oven to 425°F with rack in middle position.
02 - Arrange carrots, parsnips, sweet potato, and red onion wedges on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with thyme, rosemary, salt, and pepper. Toss thoroughly to coat, then spread in an even single layer.
03 - Roast for 25-30 minutes, tossing halfway through cooking, until vegetables are golden brown and tender when pierced with a fork.
04 - While vegetables roast, bring vegetable broth or water to a boil in a medium saucepan over high heat. Add quinoa, reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
06 - Transfer cooked quinoa to a large serving bowl. Add roasted vegetables, parsley, feta (if using), and pumpkin seeds or walnuts. Pour dressing over salad and toss gently to combine evenly.
07 - Serve immediately while warm or allow to cool to room temperature. Refrigerate leftovers for up to 3 days.
# Expert Tips:
01 -
- The roasted vegetables become candy sweet and tender while the quinoa stays fluffy and light
- You can eat it warm straight from the bowl or pack it for lunch tomorrow
- The lemon dressing cuts through the richness and makes everything taste alive
02 -
- Overcrowding the baking sheet will steam the vegetables instead of roasting them
- Letting the quinoa rest covered makes all the difference for perfect texture
- The salad actually tastes better after the dressing has time to soak in
03 -
- Cut your vegetables into uniform sizes so everything finishes roasting at the same time
- Toasting your pumpkin seeds or walnuts in a dry pan takes just minutes and adds so much flavor