Quinoa Roasted Vegetable Salad
This Quinoa Roasted Vegetable Salad is a total game-changer. It features crispy quinoa, roasted sweet potatoes, zucchini, sweet red bell peppers, caramelized onions, toasted pine nuts, all drizzled with a tangy chimichurri sauce.
There’s something special about a warm salad like this Quinoa Roasted Vegetable Salad. The roasted veggies bring out deep, rich flavors, while the quinoa adds heartiness that makes it feel like a full meal. Drizzled with chimichurri, you get this bright, herby kick that makes every forkful pop. Simple ingredients, big flavor, and one of those dishes you’ll want to make again and again.
If you’re craving more fresh and flavorful salads, be sure to check out my Crispy Prosciutto Salad with Apples and Feta, Arugula Quinoa Salad, and Crispy Chicken Caesar Salad.
Why You’ll Love This Roasted Vegetable Salad
- Layers of texture- From the tender roasted veggies to the crispy quinoa, every bite has something different to offer.
- Big flavor with minimal effort- Roasting the veggies and making the chimichurri is simple, but the end result tastes like something you’d get at a restaurant.
- Perfect for any season- Enjoy it warm in the colder months or serve it at room temperature for a fresh summer side.
- Healthy and wholesome- Loaded with fiber, vitamins, and healthy fats, it’s a satisfying dish that doesn’t feel heavy.
- Crowd-pleaser- Whether you’re hosting a dinner party or bringing a dish to a potluck, this salad holds up beautifully and always impresses.
Ingredient Notes and Substitutions
Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.
- Quinoa- Rinse the quinoa before cooking to remove its natural coating, called saponin, which can make it taste bitter. If you don’t have quinoa, farro or bulgar wheat can work.
- Olive oil- Use extra-virgin olive oil for the best quality and flavor. Avocado oil is a great alternative.
- Shallots- Mild, and slightly sweet flavor which adds a lot of flavor to the quinoa. You can also use a small yellow onion if shallots aren’t available.
- Garlic- Fresh garlic cloves is recommended for the best flavor.
- Cumin- Toasting the quinoa with the cumin gives it a earthy, slightly smoky flavor.
- Broth- If you want to add more depth and flavor to the quinoa, use vegetable or chicken broth.
- Sweet potatoes- Roasting the sweet potatoes brings out their natural sweetness. Butternut squash or carrots can work as substitutes.
- Zucchini- Adds a light, fresh element to the salad and roasts beautifully. Yellow squash or patty pan squash are excellent alternatives.
- Red bell peppers- Roasted red bell peppers become sweet and caramelized, and also add a burst of color to the salad. Yellow or orange peppers can be used as well.
- Red onions- Caramelizing the red onions in the oven brings out their naturally sweetness and adds so much flavor to this salad.
- Parsley- I use flat leaf also known as Italian parsley in this recipe. Pick off the leaves and save the stems for chicken stock or discard them.
- Red chili pepper- I use 1 Fresno chili pepper. You can substitute with chili flakes, if needed.
- Oregano- I use dried oregano, but you can also use fresh oregano.
- Red wine vinegar- I prefer red wine vinegar in my chimichurri as it has a very distinct flavor. You can use fresh lemon juice.
How To Make Crispy Quinoa
STEP 1: Cook the shallots. In a medium pot, heat 1 tablespoon of olive oil over medium heat. Then, add the shallots and cook, stirring occasionally, until they become translucent, about 4-5 minutes.
STEP 2: Add the garlic and cumin. Stir in the garlic, cumin and salt, cooking for another minute just until fragrant.
STEP 3: Toast the quinoa. Add the rinsed quinoa to the pot and stir for 2-3 minutes, allowing it to toast lightly.
STEP 4: Add the liquid. Pour in the vegetable or chicken broth (or water) and bring to a boil. Once boiling, reduce the heat to low and simmer covered, for about 15 minutes, or until all the liquid is absorbed. Then, turn off the heat and let it sit for 10 minutes to allow the quinoa to finish steaming.
STEP 5: Fluff and cool. After 10 minutes, fluff the quinoa with a fork to separate the grains. You can make the quinoa ahead of time and refrigerate it, or allow it to cool at room temperature before baking it in the oven.
STEP 6: Bake the quinoa. Preheat oven to 375℉. Toss the cooled quinoa with remaining olive oil. Then, spread onto a parchment lined baking sheet. Bake for 25-30 minutes, stirring every 10 minutes, or until the quinoa is golden brown and crispy.
Homemade Chimichurri Sauce
STEP 1: Chop ingredients. With a sharp knife, finely chop the parsley, garlic and red chili pepper. Do not use a food processor. Place ingredients inside a medium size bowl. Then, add oregano, salt and pepper.
STEP 2: Add liquids. To the herb mixture, add olive oil and red wine vinegar. Then, stir to combine. Allow the chimichurri to stand for at least 1 hour or longer. This will allow all the flavors to meld together.
Roasted Vegetable Salad
STEP 1: Prepare. Preheat oven to 425℉. Then, line two baking sheets with parchment paper.
STEP 2: Season the veggies. On one baking sheet, combine the sweet potatoes and red onions with 1 1/2 tablespoons of olive oil, salt and pepper. Gently toss until evenly combined. On the second baking sheet, combine the zucchini, red bell pepper, and 1 1/2 tablespoons of olive oil with salt and pepper. Then, gently toss until evenly combined.
STEP 3: Roast the veggies. Place the tray with the sweet potatoes and onions in the oven and roast for 5 minutes. After 5 minutes, add the second tray with the zucchini and red bell peppers to the oven. Then, roast both trays for 20-22 minutes, rotating the pans and stirring the veggies halfway through, until the vegetables are tender and caramelized along the edges.
STEP 4: Combine. In a large bowl, combine the crispy quinoa with the roasted vegetables. Season with salt and pepper to taste. Then, spoon into individual bowls, sprinkle with toasted pine nuts, and drizzle chimichurri sauce on top. Enjoy!
Expert Tips
Perfectly roasted vegetables. Start by cutting the vegetables into similar-sized pieces so they cook evenly. Arrange the vegetables in a single layer on the baking sheet. If they’re packed tightly, they’ll steam instead of roast. Roast the veggies until they’re slightly caramelized and tender but still have a bit of a bite.
Make in advance. All the components of this salad can be made ahead of time and stored in separate containers. When you’re ready to serve, simply reheat the roasted veggies and assemble the salad. This makes it easy to have everything prepped and ready to go when its time to eat.
Skip the food processor for better chimichurri. To achieve the most authentic chimichurri with the best texture, chop the parsley, garlic, and red pepper by hand. The mixture should remain loose and vibrant, not mushy or over-processed.
Crispy quinoa. For the crispiest quinoa, make sure to spread it in a thin, even layer on the baking sheet. Avoid overcrowding the quinoa, as this can trap moisture and prevent it from getting crispy. Stir every 10 minutes while baking to help the quinoa cook evenly and prevent burning.
Frequently Asked Questions
Absolutely! Feel free to mix up the vegetables based on what you have on hand or what’s in season. Broccoli, asparagus, eggplant, cauliflower are all great options.
Chimichurri is tangy, fresh, and herbaceous with a bold flavor. It combines parsley, garlic, vinegar, and olive oil, with a hint of spice from the chili pepper. The result is a zesty, vibrant sauce that adds so much flavor to salads, meats and vegetables.
Roast the vegetables at a high temperature, around 400℉-425℉ and avoid overcrowding the pan. Spacing them out allow them to caramelize rather than steam.
No, you don’t. Baking the quinoa gives it a wonderful crunch and nutty flavor. You can definitely skip this step and use the quinoa right after it’s cooked for a softer, fluffier texture.
Yes, you can! Grilled chicken, steak, tofu, or chickpeas are a great option to add protein and make the salad more filling.
Storing Leftovers
I suggest storing this Quinoa Roasted Vegetable Salad in an airtight container. You can also cover the original serving bowl with plastic wrap and keep the leftovers in the fridge.
If you’d like to reheat the leftovers, warm them inside the microwave, in 30-second increments. The chimichurri sauce is best served fresh, so add it after reheating.
More Salad Recipes To Enjoy
What To Serve with This Salad
Pair this salad with some of my favorite dishes below!
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Quinoa Roasted Vegetable Salad
Ingredients
Crispy Quinoa
- 3 tbsp olive oil, divided
- 1 small shallot, finely chopped
- 1 clove fresh garlic, finely minced
- 1/2 tsp ground cumin
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups broth, vegetable, chicken, or water
- 1/2 tsp salt
Chimichurri Sauce
- 1/4 cup fresh parsley, finely chopped
- 4 cloves fresh garlic, finely minced
- 1 each fresno chili, seeded and finely minced
- 1 tsp dried oregano
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp fresh cracked black pepper
- 1/2 tsp salt , or to taste
Roasted Vegetables
- 2 tbsp extra virgin olive oil
- 1 large sweet potato, peeled and diced
- 2 medium zucchini , diced
- 1 large red bell pepper, seeded and diced
- 1 medium red onion, peeled and diced
- salt and pepper to taste
- 1/3 cup toasted pinenuts
Instructions
Crispy Quinoa
- In a medium pot, heat 1 tablespoon of olive oil over medium heat. Then, add the shallots and cook, stirring occasionally, until they become translucent, about 4-5 minutes.
- Stir in the garlic, cumin and salt, cooking for another minute just until fragrant.
- Add the rinsed quinoa to the pot and stir for 2-3 minutes, allowing it to toast lightly.
- Pour in the vegetable or chicken broth (or water) and bring to a boil. Once boiling, reduce the heat to low and simmer covered, for about 15 minutes, or until all the liquid is absorbed. Then, turn off the heat and let it sit for 10 minutes to allow the quinoa to finish steaming.
- After 10 minutes, fluff the quinoa with a fork to separate the grains. You can make the quinoa ahead of time and refrigerate it, or allow it to cool at room temperature before baking it in the oven.
- Preheat oven to 375℉. Toss the cooled quinoa with remaining olive oil. Then, spread onto a parchment lined baking sheet. Bake for 30 minutes, stirring every 10 minutes, or until the quinoa is golden brown and crispy.
Chimichurri Sauce
- With a sharp knife, finely chop the parsley, garlic and red chili pepper. Do not use a food processor. Place ingredients inside a medium size bowl. Then, add oregano, salt and pepper.
- To the herb mixture, add olive oil and red wine vinegar. Then, stir to combine. Allow the chimichurri to stand for at least 1 hour or longer. This will allow all the flavors to meld together.
Roasted Vegetable Salad
- Preheat oven to 425℉. Then, line two baking sheets with parchment paper.
- On one baking sheet, combine the sweet potatoes and red onions with 1 1/2 tablespoons of olive oil, salt and pepper. Gently toss until evenly combined. On the second baking sheet, combine the zucchini, red bell pepper, and 1 1/2 tablespoons of olive oil with salt and pepper. Gently toss until evenly combined.
- Place the tray with the sweet potatoes and onions in the oven and roast for 5 minutes. After 5 minutes, add the second tray with the zucchini and red bell peppers to the oven. Then, roast both trays for 20-22 minutes, rotating the pans and stirring the veggies halfway through, until the vegetables are tender and caramelized along the edges.
- In a large bowl, combine the crispy quinoa with the roasted vegetables. Season with salt and pepper to taste. Spoon into individual bowls, sprinkle with toasted pine nuts, and drizzle chimichurri sauce on top. Enjoy!