Balsamic Roasted Vegetable Quinoa Salad
A colorful, protein-rich salad with roasted vegetables, quinoa, and a touch of balsamic vinegar. Topped with toasted almonds and optional goat cheese, this fiber-packed dish is perfect for a quick dinner, make-ahead lunch, or plant-based meal that’s both wholesome and satisfying.
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.
