Roasted Vegetable Quinoa Salad

This quinoa salad is warm, hearty and full of the deep, sweet flavor that only roasting can bring to vegetables. Butternut squash, zucchini, bell pepper and red onion roast until caramelized, then get tossed with fluffy quinoa, chickpeas, herbs and a tangy balsamic dressing. It is excellent warm, at room temperature or cold from the fridge.

Ingredients

For the salad
– 1 cup (170 g) quinoa, rinsed well
– 2 cups (480 ml) water or vegetable broth
– 3 cups (400 g) butternut squash or sweet potato, cut into 3/4-inch (2 cm) cubes
– 1 zucchini, cut into chunks
– 1 red bell pepper, cut into chunks
– 1 red onion, cut into wedges
– 3 tablespoons olive oil
– 1 teaspoon salt and 1/2 teaspoon black pepper
– 1 teaspoon smoked paprika
– 1 can (15 oz / 425 g) chickpeas, drained and rinsed
– 2 cups (40 g) baby arugula or spinach
– 1/3 cup (45 g) toasted pumpkin seeds
– 1/2 cup (75 g) crumbled feta or goat cheese, optional

For the balsamic dressing
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey or maple syrup
– 1 small garlic clove, grated
– 2 tablespoons chopped fresh parsley or basil
– Salt and pepper to taste

Step-by-Step Instructions

1. Roast the vegetables. Heat the oven to 425°F (220°C). Toss the squash, zucchini, bell pepper and onion with the olive oil, salt, pepper and smoked paprika. Spread them on a large baking sheet in a single layer and roast for 25 to 30 minutes, stirring halfway, until tender and caramelized.
2. Cook the quinoa. While the vegetables roast, combine the rinsed quinoa and water in a saucepan. Bring to a boil, cover, reduce the heat and simmer for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
3. Make the dressing. Whisk all the dressing ingredients together.
4. Combine. In a large bowl, combine the quinoa, roasted vegetables, chickpeas and arugula. Pour over the dressing and toss gently.
5. Finish. Top with pumpkin seeds and cheese if using. Serve warm or at room temperature.

Why Rinse Quinoa?

Quinoa seeds have a natural coating called saponin that can taste bitter or soapy. Rinsing the quinoa in a fine-mesh sieve under cold water for 30 seconds removes it. Many packaged brands are pre-rinsed, but a quick rinse never hurts.

Tips for Success

• Do not crowd the vegetables. Use two baking sheets if necessary so they roast instead of steam.
• Cut evenly so everything cooks at the same rate.
• Let the quinoa rest after cooking; it finishes steaming and becomes light and fluffy.
• Dress while warm. Warm quinoa absorbs the dressing beautifully.

Variations

• Seasonal swaps: Use cauliflower, broccoli, Brussels sprouts, eggplant or carrots depending on the season.
• Grain swaps: Farro, couscous, bulgur or brown rice all work instead of quinoa.
• Extra protein: Add grilled chicken, salmon or baked tofu.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Add the arugula, seeds and cheese just before serving if prepping ahead so they stay fresh and crunchy.

Frequently Asked Questions

Is quinoa a grain?
Quinoa is technically a seed, but it is cooked and eaten like a grain. It is naturally gluten-free and contains all nine essential amino acids.

Can I serve it cold?
Yes. It is delicious cold and makes an excellent packed lunch.

How do I make it vegan?
Skip the cheese and use maple syrup in the dressing. Add avocado for creaminess.