This vibrant Balsamic Roasted Vegetable and Quinoa Salad is a quick, satisfying, and nutrient-packed meal perfect for busy weeknights.
Packed with fiber-rich vegetables, plant-based protein from quinoa, and heart-healthy fats from olive oil and almonds, it’s both wholesome and delicious.
Easy to customize, it works beautifully as a warm dinner, chilled lunch, or make-ahead meal.
Balsamic Roasted Vegetable Quinoa Salad
Equipment
- 1 small saucepan
- 1 large baking sheet
- 1 cutting board
- 1 chef’s knife
- 1 spatula or wooden spoon
- 1 fine-mesh colander
Ingredients
- ½ cup quinoa rinsed
- ¾ cup water
- 2 medium carrots chopped
- 1 medium zucchini chopped
- 8 oz mushrooms halved
- 1 small red onion sliced
- 4 cloves garlic minced
- ½ tsp dried rosemary
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- ¼ cup sliced almonds toasted
- 2 –3 oz soft goat cheese crumbled (optional)
- Greens of choice optional, for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 400°F (200°C). While the oven warms, line a large baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier. This step ensures your vegetables roast evenly without burning and helps maintain their natural sweetness and texture.
- Chop and Prep Vegetables: Take your carrots, zucchini, mushrooms, and red onion and chop them into uniform, bite-sized pieces. Carrots should be cubed into small chunks, zucchini into similar-sized cubes, mushrooms halved, and red onion sliced thinly. Minced garlic should also be prepared at this stage. Uniform chopping ensures that all vegetables cook evenly and develop a consistent texture.
- Season and Toss Vegetables: Place all chopped vegetables and minced garlic in a large mixing bowl. Sprinkle in the dried rosemary, sea salt, and black pepper. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar over the vegetables. Using a spatula or your hands, toss everything together thoroughly, making sure each piece is evenly coated with the seasoning and dressing. This step allows the flavors to penetrate the vegetables while roasting.
- Roast Vegetables to Perfection: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer to ensure even cooking. Place the baking sheet in the preheated oven and roast for 18–20 minutes. About halfway through, remove the sheet and gently toss the vegetables with a spatula to promote even caramelization. Roast until the carrots are tender and all vegetables are lightly browned and fragrant. The aroma of roasting vegetables will fill your kitchen and signal they’re ready.
- Cook Quinoa Properly: While the vegetables are roasting, rinse ½ cup of quinoa under cool running water using a fine-mesh colander. This removes any bitterness from the outer coating. In a small saucepan, combine the rinsed quinoa with ¾ cup water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the water is fully absorbed. Once cooked, remove the pan from heat and let it sit covered for 2–3 minutes. Fluff the quinoa gently with a fork to separate the grains and create a light, fluffy texture.
- Combine Quinoa and Roasted Vegetables: Transfer the cooked quinoa into a large serving bowl. Carefully add the roasted vegetables on top of the quinoa or fold them in gently, depending on your preferred presentation. Toss lightly to combine the ingredients evenly while preserving the roasted texture. The warm quinoa and caramelized vegetables will create a comforting and hearty salad base.
- Add Greens (Optional): If you like, prepare a bed of fresh greens such as arugula, spinach, or mixed salad greens in a serving bowl. Place the roasted vegetable and quinoa mixture on top of the greens. This optional step adds extra color, crunch, and nutrition, making the dish even more refreshing and satisfying.
- Top with Crunch and Creaminess: Sprinkle ¼ cup of toasted sliced almonds over the salad to add a nutty crunch. If you enjoy a creamy texture and are not dairy-free, crumble 2–3 oz of soft goat cheese over the top. This adds a luxurious, tangy flavor that pairs beautifully with the balsamic-roasted vegetables. For a vegan or dairy-free option, skip the cheese or substitute with a plant-based alternative.
- Serve Warm or Chilled: This salad can be enjoyed immediately while warm, allowing the quinoa and roasted vegetables to mingle beautifully. Alternatively, chill in the refrigerator for 30–60 minutes to serve cold as a refreshing, make-ahead meal. The salad maintains its flavor and texture even when served later, making it perfect for meal prep or quick lunches.
Notes
- To make this salad vegan or dairy-free, simply omit the goat cheese or replace it with a plant-based alternative.
- For a paleo or Whole30-friendly version, replace quinoa with cauliflower rice while keeping the roasted vegetables the same.
- If you have nut allergies, swap toasted almonds for pumpkin seeds or sunflower seeds to maintain a satisfying crunch.
- Roasting the vegetables enhances their natural sweetness and concentrates flavors, but feel free to experiment with seasonal vegetables like bell peppers, sweet potatoes, or asparagus.
- This salad works beautifully as meal prep; store separately from dressings or garnishes to maintain texture for up to 3 days.
Chef’s Secrets: Elevating Flavor And Texture
The key to making this salad stand out is proper roasting and seasoning.
Ensure vegetables are cut uniformly for even cooking, and don’t overcrowd the baking sheet—this prevents steaming and encourages caramelization.
Tossing with olive oil and balsamic vinegar before roasting infuses flavor throughout.
For an extra touch, lightly toast the almonds in a dry pan to enhance their aroma.
Using a fork to fluff the quinoa prevents it from becoming mushy and keeps the grains light and airy.
Finally, adding fresh herbs like parsley, thyme, or basil just before serving introduces a burst of freshness that lifts the dish.
Serving Suggestions: Delicious Pairing Ideas
This salad is versatile and can be served warm or chilled.
For a full meal, pair it with grilled chicken, salmon, or tofu for added protein.
It also works beautifully as a side for hearty mains like roasted pork or baked fish.
For casual lunches, serve over a bed of arugula or spinach and drizzle with extra balsamic vinegar or lemon juice for brightness.
Add avocado slices for creaminess or sprinkle with seeds for added crunch.
It’s equally perfect for family dinners, meal-prep lunches, or potluck gatherings.
Storage Tips: Keep Fresh And Flavorful
Store the salad in an airtight container in the refrigerator for up to 3 days.
Keep garnishes like almonds, goat cheese, and fresh greens separate until serving to preserve texture.
Quinoa can firm up slightly in the fridge; gently fluff it with a fork before reheating or serving cold.
If serving warm, reheat roasted vegetables briefly in a skillet or oven to maintain their caramelized flavor and prevent sogginess.
Leftover salad can also be portioned into jars for grab-and-go lunches, making it convenient for busy weekdays.
Frequently Asked Questions
1. Can I use other grains instead of quinoa?
Yes! Brown rice, farro, bulgur, or couscous are excellent substitutes. Adjust cooking times according to the grain, and ensure it is fully cooked and fluffed before combining with the roasted vegetables.
2. How do I prevent vegetables from becoming soggy?
Avoid overcrowding the baking sheet and roast in a single layer. Toss vegetables halfway through cooking to ensure even browning. Overcrowding traps moisture and results in steaming rather than roasting.
3. Can this salad be made ahead of time?
Absolutely. Roast vegetables and cook quinoa in advance, then store separately. Assemble the salad when ready to serve. This method preserves texture and keeps fresh ingredients like greens and nuts crunchy.
4. What are the best vegetables to use for this recipe?
Carrots, zucchini, mushrooms, and red onions are ideal, but feel free to experiment with seasonal produce like bell peppers, sweet potatoes, Brussels sprouts, or asparagus.
Choose vegetables that roast well and have complementary flavors.
5. How can I make this salad more filling?
Add additional protein such as grilled chicken, shrimp, tofu, or tempeh.
For extra richness, incorporate avocado slices, roasted chickpeas, or a sprinkle of seeds. This enhances satiety while keeping the dish balanced and nutritious.
