Roasted Vegetable Quinoa Salad

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This Honey Mustard Roasted Vegetable Quinoa Salad recipe is a perfect meatless main dish or side dish! It’s flavorful, loaded with veggies & protein and is a great meal prep recipe.

front view of two plates of Roasted Vegetable Quinoa Salada

Are there meals that you could eat everyday and never get tired of?

I’m a creature of habit. When I find something I like I tend to stick with it for a while (or forever). I do this because sometimes it takes more brainpower than I can muster to decide what to cook for dinner (or breakfast, or lunch…).

So, when I find recipes that I love, like this Honey Mustard Roasted Vegetable Quinoa Salad, I make them on repeat until my tastes or the season change.

This is the best warm quinoa salad recipe, and it makes a perfect meatless main dish or yummy side!

It’s also a great meal prep recipe. I often make it on Monday and eat it all week long! You can serve it in a green salad, tacos, etc. There’s really no wrong way to enjoy this Roasted Vegetable Quinoa Salad.

Overhead view of two plates of Roasted Vegetable Quinoa Salad

How to make Roasted Vegetable Quinoa Salad

Since I’ve made this recipe more times than I care to admit, I have it down to a science! Here are a few tips for you:

Pre-cook the sweet potatoes. The first step in this recipe is to roast the vegetables. However peppers & edamame cook faster than potatoes. So you will need to cook the potatoes for a little while before adding the other veggies.

Using the microwave speeds up the process, but the recipe gives directions if you’d prefer to only use the oven.  If you don’t cook the sweet potatoes first you run the risk of ending up with burnt veggies and undercooked sweet potatoes.

overhead view of roasted vegetables ready to be made into Roasted Vegetable Quinoa Salad

Save 2 TBS of sauce! Add 2 TBS of honey mustard sauce to the cooked quinoa, then toss the rest with the roasted vegetables. This gives the quinoa a little flavor boost!

Add the honey mustard during the last 10 minutes of baking. Be sure all the vegetables and potatoes are nice and browned before adding the sauce. The goal is to cook the veggies with the sauce just until it starts to stick to them and coat them well!

Overhead view of Roasted Vegetable Quinoa Salad in the baking pan

Serve

You can serve this recipe warm or cold. I prefer it warm with avocado. Here are some dishes that pair well with this roasted vegetable quinoa salad:

Store/freeze

Store leftovers in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months.

front view of two plates of Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad: Substitutions

This recipe is fairly versatile. Here are a few potential substitutions:

  • Vegetables. I have used just about every veggie under the sun in this recipe and it’s always delicious. Just remember to account for the roasting times of each vegetable.
  • Mustard. I have used many different mustard varieties in this recipe, all with great results! My favorite is dijon and honey mustard is a close second!
  • Honey. For a vegan variety substitute pure maple syrup for the honey.
  • Olive oil. Any neutral oil can be used such as avocado oil, canola oil, etc.
Overhead view of roasted vegetable quinoa salad in a baking pan

Recipe FAQs

Do you need to wash quinoa before cooking

Yes! I recommend rinsing quinoa before cooking it! Quinoa has a natural coating called saponin that, if not rinsed off, can cause the final cooked quinoa to taste bitter!

Is Quinoa Healthy?

Yes! Here are a few facts about the nutritional benefits of quinoa
Quinoa is a complete protein. This is one of my absolute favorite qualities of quinoa! If you’re like me and prefer to get most of your protein from plant-based sources, then quinoa is a great choice!
Quinoa is gluten-free. So for those of you who have to say no to pasta salads because of the gluten, quinoa salads are a perfectly delicious alternative!
Quinoa is lower in carbohydrates and calories than rice. If you watch your intake of carbs and calories, then quinoa is a great alternative to rice!
Quinoa is high in fiber. I’m always trying to find ways to get more fiber into our diet. Quinoa is a great way to do that!
It’s high in other nutrients. Including but not limited to: iron, magnesium, phosphorous, zinc, calcium, and potassium!

How long can you keep quinoa salad in the fridge?

This Quinoa Salad can last for up to 4 days in an airtight container in the refrigerator (if you don’t eat it all much faster)!

Overhead view of a plate of Roasted Vegetable Quinoa Salad

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Roasted Vegetable Quinoa Salad Recipe

Laura
This Honey Mustard Roasted Vegetable Quinoa Salad recipe is a perfect meatless main dish or side dish! It’s flavorful, loaded with veggies & protein and is a great meal prep recipe.
5 from 3 votes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 12 Servings
Calories 202
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes

Ingredients 
 

Quinoa:

  • ¾ cup uncooked quinoa
  • 1 ½ cups water
  • ¼ tsp salt

Vegetables

  • 6 cups sweet potatoes cubed (about 2 medium)
  • 1 red pepper cut into 1” square pieces
  • 1 green pepper cut into 1” square pieces
  • 1 cup shelled edamame
  • 3 TBS olive oil divided
  • 1 ¼ tsp garlic salt divided
  • ¼ tsp pepper

Honey Mustard Sauce:

Instructions 

  • Cook quinoa according to package instructions. Set aside.
  • Preheat oven to 425 degrees F. Lightly grease a large baking sheet, set aside.
  • Dice sweet potatoes and place in a microwave safe dish. Microwave for 6 minutes. (If you don’t want to use a microwave, skip this step and proceed to step 2)
  • Toss diced sweet potatoes with 2 TBS olive oil until coated.
  • Sprinkle 1 tsp garlic salt on potatoes and mix until evenly distributed.
  • Spread sweet potatoes evenly on a baking sheet and bake in preheated oven for 15 minutes or until slightly browned (if you don’t want to use a microwave, bake 15 minutes then stir and bake another 10 minutes before proceeding to the next step).
  • While sweet potatoes are baking, toss green peppers and shelled edamame with remaining 1 TBS olive oil and ¼ tsp garlic salt.
  • After sweet potatoes are slightly browned on one side, add the peppers and edamame and stir until everything is evenly distributed on your baking sheet.
  • Bake for an additional 20 minutes, stirring every 10 minutes until the peppers are cooked and everything is slightly browned.
  • Make the honey mustard sauce: While the veggies are roasting, stir together all honey mustard sauce ingredients until combined.
  • Add 2 TBS of the sauce to the already cooked quinoa, set aside.
  • Once the veggies are all slightly browned (after about 30-35 minutes total of roasting time), add the rest of the honey mustard sauce to the vegetables and stir until evenly coated.
  • Bake for 10 additional minutes, stirring once halfway through, until the sauce has thickened and has coated the vegetables.
  • Remove the pan from the oven and add the quinoa to the vegetables and stir until combined.
  • Serve warm or wait until the salad has cooled to room temperature, store in an airtight container in the refrigerator and serve cold!

Notes

Ingredient substitutions

  • Vegetables. I have used just about every veggie under the sun in this recipe and it’s always delicious. Just remember to account for the roasting times of each vegetable.
  • Mustard. I have used many different mustard varieties in this recipe, all with great results! My favorite is dijon and honey mustard is a close second!
  • Honey. For a vegan variety substitute pure maple syrup for the honey.
  • Olive oil. Any neutral oil can be used such as avocado oil, canola oil, etc.

Nutrition

Serving: 0.5cups | Calories: 202kcal | Carbohydrates: 31.3g | Protein: 4.5g | Fat: 7.2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.2g | Sodium: 281.2mg | Potassium: 179mg | Fiber: 3.3g | Sugar: 9.1g | Vitamin A: 14165IU | Vitamin C: 64.8mg | Calcium: 30mg | Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

More delicious quinoa recipes: 

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5 from 3 votes

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16 Comments

  1. I definitely have a few recipes that I make nearly every week. This recipe looks so versatile…I can see why this is one of yours. You could easily change up the vegetables or add some spices to make a different dish every time. Looks delicious!

  2. I’m guilty of doing the exact same thing. Could eat the same meal 10 days in a row! This one will help me switch I things up!

  3. Those roast veggies legit made my mouth water!! I love the looks of this salad…would be perfect for food prep too. I love dressings that are on the sweeter side. Adding it to the list!

  4. 5 stars
    Laura, I didn’t know you have a blog! This looks soo yummy! I’m seriously thinking of making it tonight ;). Everything on here looks so good! Always looking for some good staple, go-to recipes. Hope your week is going well :).

    1. Thanks Allison! I don’t chat about it too much in my personal circles! 😉 But I really enjoy it and have a lot of fun! <3

  5. We totally make several recipes a lot too, and I love that you created this beautiful fall themed salad. It sounds really satisfying!