Delicious Living
  • 1 cup quinoa (well washed and drained)
  • 1 3/4 cups water
  • 1/4 teaspoon sea salt (plus more to taste)
  • 4 tablespoons extra-virgin olive oil (divided)
  • 1 medium yellow onion (cut into half-moons)
  • 2 stalks celery (chopped)
  • 1 carrot (sliced into ¼-inch-thick rounds)
  • 1/2 large golden beet (halved lengthwise and cut into ¼-inch-thick slices)
  • 2 1/2 cups broccoli florets
  • 2 tablespoons balsamic vinegar
  • 1 large clove garlic (minced or pressed)
  • Juice of 1/2 lemon
  • 1/2 cup chopped fresh parsley
  • 2 ounces feta cheese (crumbled (optional))

Warm Quinoa and Roasted Vegetable Salad

lweldon | Delicious Living
  • Prep Time: 15 mins
  • Cook Time: 38 mins
  • Total Time: 53 mins
  • Serves: 4 people
  • Calories per serving: 354

This gluten-free, vegetarian recipe for warm quinoa and roasted vegetable salad is perfect for a quick and easy dinner.

  1. Preheat oven to 425˚.
  2. Combine quinoa, water, salt, and 1 tablespoon olive oil in a 2-quart saucepan. Bring to a boil; then immediately reduce heat to low. Cover and simmer 15–20 minutes, until all water is absorbed. Let stand 5 minutes; then fluff with fork.
  3. While quinoa cooks, toss onion, celery, carrot, beet, and broccoli with 1 tablespoon olive oil and salt to taste. Spread in single layer in baking dishes or on baking sheets. Roast in oven 20–25 minutes, stirring occasionally, until crisp-tender.
  4. Meanwhile, combine vinegar, garlic, lemon juice, a pinch of sea salt, and a few grinds of black pepper in a small bowl. Whisk in remaining 2 tablespoons olive oil.
  5. Place quinoa and vegetables in a large bowl; add parsley. Stir dressing and pour over mixture; toss to coat. Taste and adjust seasoning with salt and freshly ground black pepper. Divide among bowls and top with crumbled feta, if using.

PER SERVING: 354 cal, 16g fat (8g mono, 6g poly, 2g sat), 0mg chol, 9g protein, 44g carb, 7g fiber, 285mg sodium

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