Roast Vegetable Quinoa Salad Recipe
This vibrant Roast Vegetable Quinoa Salad combines fluffy quinoa with tender roasted sweet potato, aubergine, colourful peppers, sweetcorn and fresh greens. Finished with a tangy maple-balsamic dressing, it is a wholesome, satisfying, and colourful salad perfect for lunch, dinner, meal prep, or entertaining.
Equipment
- 1 Large Baking Tray
- 1 Large Mixing Bowl
- 1 Medium Saucepan With Lid –
- 1 Fork
- 1 Small Jug Or Bowl
- 1 Sharp Chef’s Knife
- 1 Large Shallow Serving Bowl
Ingredients
For The Roasted Vegetables
- 1 large sweet potato - about 300g
- 2 red or mixed-colour peppers
- 2 medium aubergines
- 1 medium red onion
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For The Quinoa
- 225 g dry quinoa
- 375 ml water
- ½ teaspoon salt
For The Salad
- 180 g mixed salad greens
- 2 tablespoons chopped fresh parsley
- 2 spring onions - finely sliced
- For The Maple-Balsamic Dressing
- 1½ tablespoons good-quality balsamic vinegar
- 1½ tablespoons fresh lemon juice
- 1½ tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1½ teaspoons finely minced garlic
- 80 ml olive oil
- ¼ teaspoon salt
- Black pepper - to taste
Optional Toppings
- 50 g crumbled feta or goat's cheese
- 40 g toasted almonds - walnuts or pumpkin seeds
- 75 g sweetcorn
- 100 g drained chickpeas
Instructions
Step 1: Heat The Oven
- Preheat the oven to 220°C fan/240°C conventional/Gas Mark 9.
- Line a large baking tray with baking parchment.
- Use two trays if needed to prevent overcrowding.
Step 2: Prepare The Vegetables
- Add the sweet potato, peppers, aubergine and red onion to a large mixing bowl.
- Add the olive oil, salt and black pepper.
- Toss thoroughly until evenly coated.
- Spread the vegetables across the prepared tray in a single layer.
Step 3: Roast Until Golden
- Roast for approximately 30 minutes, turning halfway through.
- Cook until the sweet potato is tender and the vegetables have lightly caramelised edges.
- Avoid overcrowding so the vegetables roast rather than steam.
Step 4: Cook The Quinoa
- Rinse the quinoa thoroughly under cold running water.
- Add it to a saucepan with the water and salt.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for approximately 15 minutes.
- Remove from the heat and rest, covered, for 5 minutes.
- Fluff with a fork and allow to cool slightly.
Step 5: Make The Dressing
- Add the balsamic vinegar, lemon juice, maple syrup, Dijon mustard and garlic to a small bowl.
- Whisk until combined.
- Slowly pour in the olive oil while whisking continuously.
- Season with salt and black pepper.
- Taste and adjust the balance if needed.
Step 6: Assemble The Salad
- Place the mixed greens in a large shallow serving bowl.
- Add the quinoa and gently fold through the leaves.
- Spoon the roasted vegetables over the top.
- Sprinkle with parsley and spring onions.
- Add any optional feta, nuts, seeds, chickpeas or sweetcorn.
- Drizzle with the dressing and gently toss.
- Add more dressing to taste and serve.
Notes
- 🥕 Roast Evenly: Cut the vegetables into similar-sized pieces and spread them in a single layer so they roast evenly and develop delicious caramelised edges.
- 🌾 Rinse the Quinoa: Rinse the quinoa thoroughly under cold water before cooking to remove its natural coating and help reduce bitterness.
- 🔥 Avoid Overcrowding: Give the vegetables plenty of space on the baking tray to encourage roasting rather than steaming.
- 🍁 Balance the Dressing: Taste the maple-balsamic dressing before serving and adjust the lemon juice, maple syrup, or balsamic vinegar to suit your preference.
- 🥗 Dress Before Serving: Add the dressing shortly before serving to keep the salad greens fresh and crisp.
- 🌰 Add Toppings Last: Sprinkle nuts, seeds, or feta over the salad just before serving for the best texture.
- 🧊 For Meal Prep: Store the quinoa, roasted vegetables, greens, and dressing separately in the refrigerator, then assemble when ready to eat.