Honey Mustard Roasted Vegetable Quinoa Salad
This Honey Mustard Roasted Vegetable Quinoa Salad recipe is a perfect meatless main dish or side dish! It’s loaded with veggies & protein and bursting with flavor! It’s a great meal prep recipe that you can make ahead of time and it's paleo, gluten-free dairy-free and vegan-friendly!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 Servings
- ¾ cup uncooked quinoa
- 1 ½ cups water
- ¼ tsp salt
- 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
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!
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