Posted Sep 11, 2017, Updated Oct 15, 2021 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.
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. 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!
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:
I like serving it on top of leafy greens like this kale salad, brussels sprouts salad or burrata salad. Add in some cinnamon sugar pecans, candied almonds, or roasted chickpeas for some crunch. Serve it as a side to this pot roast or this baked chicken!
Store/freeze
Store leftovers in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months.
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.
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More delicious quinoa recipes:
This easy quinoa salad is tossed in a homemade lemon dressing and it’s so light and fresh and delicious!Nothing screams summer like this balsamic caprese quinoa salad. This Asian quinoa salad is perfect to bring to a BBQ or potluck, it’s delicious and feeds a crowd. This baked quinoa casserole is healthy comfort food at its finest!
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