Roasted Vegetable Quinoa Salad
on Oct 12, 2021, Updated Aug 16, 2024
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This warm roasted vegetable quinoa salad with cranberries, balsamic vinaigrette and avocado makes a healthy meal that’s delicious any time of year!
This healthy salad recipe is packed with nutrients, has a delicious mix of flavours and is easy to customize with different vegetables and toppings.
With the addition of quinoa, it’s hearty enough for lunch or dinner but it also makes a great side dish for everyday meals and special occasions.
Quinoa is a filling, nutritious and versatile grain for salads and bowls. You can also try it in Vegan Mediterranean Quinoa Bowls, Summer Quinoa Salad, Butternut Squash Quinoa Salad and Kale Quinoa Chickpea Bowls.
For more roasted vegetable salads, this Fall Harvest Salad, Vegan Roasted Vegetable Salad and Roasted Vegetable Orzo are delicious.
Recipe Features
- Vegan, gluten free and nut free (can be oil-free)
- Easy to customize with different veggies, toppings and dressings.
- Great for meal prep and can be enjoyed cold or reheated.
- Delicious side dish for holidays like Christmas, Thanksgiving and Easter.
- Yummy way to include nutritious kale and quinoa in your diet.
Ingredient Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Vegetables: You’ll need kale, Brussels sprouts, carrots and broccoli. Other vegetables that work well for roasting are any winter squash like delicata or butternut squash, red onion, parsnips, sweet potato or cauliflower so feel free to mix and match those with the carrot, broccoli and Brussels.
- Quinoa: Any variety works (white, red, etc.). It can be substituted with brown rice or farro.
- Dried Cranberries: Use fruit-juice sweetened if you can find them. They can be omitted if preferred, or substituted with raisins or chopped dates.
- Avocado: An optional but yummy topping!
Dressing Ingredients
- Balsamic Vinegar: Substitute with lemon juice, apple cider vinegar or red wine vinegar.
- Olive Oil: Substitute with avocado oil. For oil-free dressing, you can use vegetable broth.
- Dijon Mustard: Regular mustard or any other mustard you like works.
- Maple Syrup: Substitute with agave syrup or honey (not vegan).
- Garlic: Use 1/2 tsp garlic powder if you don’t have fresh garlic on hand.
Alternative dressings include miso tahini dressing, lemon tahini dressing or maple lime almond dressing.
Step-by-Step Instructions
Step 1: Chop the Brussels, carrots and broccoli into roughly equal-sized pieces and toss them with the avocado or olive oil, salt and pepper. Roast them 400 F on a parchment paper-lined sheet pan for 30-35 minutes.
To prepare the kale, tear the leaves away from the tough stems and chop into bite-sized pieces.
Step 2: While the veggies are roasting, cook the quinoa according to its package instructions. If you already have cooked quinoa on hand, perfect!
Once the quinoa is cooked and drained, mix the quinoa and kale together in a large mixing or serving bowl.
Step 3: To make the dressing, whisk the ingredients together until fully combined or add them to a sealable jar and shake well. Be sure to mix again just before adding to the salad as the oil may separate.
Step 4: Add the roasted veggies to the bowl with the quinoa and kale, then add the dressing and mix well. Finally, add your toppings and enjoy!
Storage
Store the assembled quinoa bowls in a sealed container in the refrigerator for up to 4 days. You can reheat the bowls or eat them cold.
I’d recommend leaving the avocado off until just before serving if you’re storing the bowls for later.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Roasted Vegetable Quinoa Salad
Ingredients
For the Salad
- 1 pound Brussels sprouts, trimmed and halved (450 g, about 4 cups)
- 3 cups broccoli florets, 450 g
- 2 cups chopped carrots, 300 g
- 1 tablespoon avocado or olive oil, 15 mL
- salt and pepper, to taste
- 1/2 cup uncooked rinsed quinoa, 90 g dry, or approx. 1 cup cooked quinoa
- 1 cup vegetable broth or water, 250 mL
- 3 cups finely chopped fresh kale, stems removed (90 g)
- 1 avocado, sliced
- 1/4 cup dried cranberries, 32 g
For the Dressing
- 1/4 cup extra virgin olive oil, 60 mL
- 2 tablespoons balsamic vinegar, 30 mL
- 1 tablespoon pure maple syrup, 15 mL
- 2 teaspoons dijon mustard, 10 g
- 1 clove garlic, minced (4 g)
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper.
- Place Brussels sprouts, broccoli and carrots in a large bowl. Add oil, salt and pepper. Toss to combine.
- Spread the vegetables in an even layer on the prepared pan. Roasted for 30-35 minutes, stirring once halfway through, until tender.
- While the vegetables are roasting, add quinoa and broth (or water) to a small pot. Bring to a boil, then reduce heat to low. Cover and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes.
- Remove from the heat, uncover and stir in kale, allowing it to wilt.
- In a small bowl, whisk together the ingredients for the dressing. Season with salt and pepper to taste.
- Divide the quinoa kale mixture evenly into 4 bowls, then top with equal amounts of the roasted vegetables and a drizzle of dressing. Garnish with sliced avocados and dried cranberries. Alternatively, mix the quinoa, kale, roasted vegetables, dressing and cranberries together in a large mixing or serving bowl. Mix well and serve topped with sliced avocado.
Super tasty and great for meal prep. I’ve been having it all week and it keeps my belly happy and full!
Thanks for trying it! So glad you enjoyed!