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Warm Quinoa and Roasted Root Vegetable Salad
with lemon-dill vinaigrette

Active: 25 min Total: 50 min
This warm salad of colorful fall vegetables and hearty quinoa is topped with a fresh citrus vinaigrette. We love how versatile and adaptable this salad is. Pack it up for lunches or serve leftovers on the side with steak or grilled chicken.
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Ingredients

Metric
Servings:
4
Quinoa and Roasted Root Vegetable Salad:
  • Quinoa (for 2 meals) - 1 1/2 cups
  • Water - 3/4 cup
  • Cauliflower - 1 head, florets
  • Potatoes, sweet (sub butternut or acorn squash) - 1 lb, cubed
  • Carrots (or a combination of carrots and parsnips) - 1 lb, chopped
  • Onions, red - 1/2, chopped
  • Garbanzo beans (14 oz / 387 g) - 1 can, drained and rinsed
  • Oil, olive - 1 Tbsp
  • Vinegar, red or white wine - 1 tsp
Lemon-Dill Vinaigrette:
  • Dill, fresh - 2 tsp, chopped
  • Lemons - 1/2, zest and juice of
  • Mustard, Dijon - 1 tsp
  • Vinegar, red or white wine - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 1/4 cup

Nutrition Facts

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Prep

  1. Make quinoa - If prepping right before cooking, get the vegetables roasting in the oven before returning to this step. This makes enough for Wednesday's dinner. Combine quinoa, water in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Reserve half for Wednesday. (Can be done up to 5 days ahead)
  2. Cauliflower / Sweet potatoes / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
  3. Chop dill.
  4. Drain and rinse garbanzo beans.

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Make

  1. Heat oven to 500F / 260C degrees.
  2. Brush a sheet pan with some cooking oil. Spread cauliflower, sweet potatoes, carrots and red onions on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
  3. Uncover vegetables and add chickpeas. Pour olive oil and vinegar (the portion for the salad) over the top and season with salt and pepper. Toss with a spatula to combine. Return to the oven and continue roasting until vegetables are tender and caramelized, 15 to 20 minutes more, stirring halfway through.
  4. Zest and juice lemons. Combine with dill, mustard, vinegar and honey. Whisk while slowly adding oil.
  5. Toss roasted vegetables with quinoa. Serve with dressing over top and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (121)
Gluten-free (7)
Paleo (18)
Vegetarian (20)

52 reviews

Took a while but was also super easy, once all the chopping was done. Made with acorn squash, half carrots half sweet potato, cauliflower and onion. Very filling, super delicious.

By: Kayla
Posted: Nov 30, 2021
Diet: Original
0 Helpful

Did prep ahead - if not would have taken WAY too long. Really tasty. Will make again.

By: Jennifer
Posted: May 21, 2020
Diet: Original
0 Helpful

Solid, healthy vegetarian meal. Used tons of salt, doubled the dressing. Yum!

By: Laurel
Posted: Feb 02, 2018
Diet: Original
0 Helpful

This is a simple easy dish. Great for a hearty fall dinner or a thanksgiving side. I roasted the veggies for about 5 extra minutes (25 min total). To the dressing I added extra lemon juice & garlic. To the final dish I added freshly roasted pumpkin seeds and feta. I think next time I'd love to add cloves of roasted garlic!

By: Kristina
Posted: Oct 04, 2017
Diet: Vegetarian
0 Helpful

Liked it a lot but needed much more roasting time and I would say that I can't wait to make it again but the prep for the veggies takes forever. But all in all very tasty.

By: Annastacia
Posted: Mar 13, 2017
Diet: Vegetarian
0 Helpful

I found it to be very dry. use sweet potato or butternut (wet squash); and use more vinaigrette in total. It would make a decent hearty fall side-dish.

By: Regan
Posted: Feb 19, 2016
Diet: Original
0 Helpful