This quinoa salad is my go-to recipe for a healthy and satisfying meal. It's packed with flavor and nutrients, making it perfect for a light lunch, a side dish, or even a complete meal. I created this recipe one day while I was craving something light, fresh and flavorful after a long hike with my friends. I was amazed at how quickly this came together!

The combination of roasted vegetables, fluffy quinoa, and a tangy honey-mustard dressing is simply irresistible. This salad is also super versatile – you can easily customize it to your liking by adding different vegetables, herbs, or even some protein like grilled chicken or chickpeas. I love experimenting with different flavors and combinations, and I'm always amazed by the results.

Quinoa Salad with Roasted Vegetables and Honey Mustard Dressing

Name: Quinoa-Salad-with-Roasted-Vegetables-and-Honey-Mustard-Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Gluten-Free
Ingredients: 1 cup Quinoa; 1 cup, chopped Broccoli; 1 cup, sliced Carrots; 1/2 cup, wedged Red onion; 4 tablespoons Olive oil; 2 tablespoons Honey; 2 tablespoons Dijon mustard; 2 tablespoons Apple cider vinegar; 1 tablespoon Lemon juice; to taste Salt; to taste Pepper; 1 tablespoon, chopped (optional) Fresh parsley or chives

A vibrant and flavorful quinoa salad featuring roasted vegetables and a delicious honey-mustard dressing. Easy to make and packed with flavor and nutrients.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). Chop your veggies! I'm talking broccoli florets, carrots (sliced), and red onion wedges. Toss those bad boys with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet. Roast for about 20-25 minutes, or until they're tender and slightly caramelized. Keep an eye on them, so they don't burn! Remember that different veggies will cook at different rates, so pay attention to those little details.
While the veggies are roasting, let's get cooking the quinoa. Rinse it well under cold water—this helps remove any bitter saponins. Cook according to package directions. I usually cook mine on the stovetop; it's pretty simple. Drain any excess water once it's cooked and fluffy, and set it aside to cool slightly. Don't overcook it! It should be tender and perfectly fluffy.
Now for the star of the show: the dressing! In a small bowl, whisk together 2 tablespoons of honey, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, and a generous squeeze of fresh lemon juice. Season with salt and pepper to taste. Taste and adjust seasoning as needed; it's crucial to make the dressing taste exactly as you want it!
Once your veggies are done and quinoa is cool, just combine everything in a large bowl: the roasted vegetables, the cooked quinoa, and the incredible dressing you just made. Give it a gentle toss to coat everything evenly. For a touch of freshness, you can add some chopped fresh herbs such as parsley or chives right before serving. Let the salad sit for at least 15 minutes to allow the flavors to meld together. This extra step seriously pays off. The flavors deepen and everything just feels more cohesive.
Serve chilled or at room temperature. This salad is ridiculously delicious, and it's even better the next day – the flavors really develop! It's perfect for a light lunch, a side dish with grilled chicken or fish, or even a potluck contribution. You're going to impress everyone with this one, I promise!