Warm Quinoa Salad with Roasted Vegetables
My dear, this warm quinoa salad with roasted vegetables has been a quiet star in my kitchen for years. I first started making it when my children were small and my evenings were a whirl of school plays and scraped knees. It was simple to toss together, but it felt like a feast. We would sit around the little table and talk about the day while steam rose from our plates and the house smelled like roasted carrots and thyme. Over time it became our little family comfort. When someone needed a gentle pick me up after a long day or when friends gathered and I wanted to feed them something wholesome and kind, this was the dish I turned to. It carries the sort of warmth that fills your chest, not just your belly. The quinoa is tender and nutty, the vegetables roast into sweet, caramelized bits, and the lemon dressing brightens everything like a sunbeam through the curtains. There is a memory stitched into every forkful. I remember my grandson insisting on helping me sprinkle the parsley and my daughter saying, My goodness, this tastes like you, Mama. That is the highest compliment. This salad is forgiving, flexible, and steady. You can make it your own and pass it along, and that, to me, is what cooking and family are all about. So take a breath and let me walk you through it. You can do this, my dear. I will be right beside you in spirit, holding a mug of tea and smiling, knowing that what you are making is more than food. It is a small, loving gift to whoever sits at your table.
Ingredients
- 1 cup Quinoa, rinsed well
- 2 cups Vegetable broth or water
- 1 cup Sweet potato, peeled and cut into 1/2 inch cubes
- 1 cup Carrots, peeled and sliced on the diagonal
- 1 cup Zucchini, cut into half moons
- 1 cup Red bell pepper, cut into 1 inch pieces
- 1 medium Red onion, cut into wedges
- 1 cup Cherry tomatoes, halved
- 3 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves or dried thyme
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper, freshly ground
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey or maple syrup
- 1 clove Garlic, minced
- 1/4 cup Fresh parsley, chopped
- 1/2 cup Feta cheese, crumbled
- 2 tablespoons Toasted pine nuts or chopped walnuts
Instructions
Preheat your oven to 425 degrees F. Line a large baking sheet with parchment or a little oil. There is no hurry here. Take a moment to set things out. It helps the day feel gentle and ordered.
Place the sweet potato, carrots, zucchini, red pepper, and red onion on the baking sheet. Drizzle the 3 tablespoons of olive oil over them. Sprinkle the thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Use your hands, if you like, to make sure every piece is kissed with oil. Spread them in a single layer so they roast evenly.
Roast the vegetables for 20 to 25 minutes, turning once about halfway through. Keep an eye on them. You want lovely golden edges and soft centers. Oh, my goodness, your kitchen should be smelling just heavenly right about now.
While the vegetables are roasting, rinse the quinoa under cold water in a fine mesh sieve. Put the rinsed quinoa and 2 cups of vegetable broth or water into a small saucepan. Bring it to a gentle boil, then reduce the heat, cover, and simmer 15 minutes, until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork. You will see the little tails curl out, and that means it is ready.
Make the dressing now. In a small bowl whisk together the 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and the minced garlic. Taste and, if you like, add a pinch more salt or a few more drops of lemon. A bright dressing lifts everything, so do trust your taste buds.
When the vegetables are done, remove the baking sheet from the oven and let them rest a minute. Toss the halved cherry tomatoes in with the warm vegetables so they soften gently. The contrast between the roasted, caramelized pieces and the slightly soft tomatoes is just lovely.
In a large bowl combine the warm quinoa and the roasted vegetables. Pour the dressing over them while they are still warm so the flavors mingle. Use a wooden spoon to fold everything together with care. Keep that spoon moving gently and you will see the colors come alive.
Now fold in the chopped parsley. If you like feta and nuts, sprinkle the crumbled feta and toasted pine nuts or walnuts on top. Those little touches add creaminess and crunch and make the salad extra special, but it is just as comforting without them.
Taste for seasoning and add a pinch more salt or pepper and a squeeze of lemon if it needs brightness. Serve warm or at room temperature. This salad keeps well in the refrigerator for a couple of days, and it warms up beautifully if you want it again the next day.
Set the table, pour a little water or tea, and sit down. Enjoy the meal and the company. Remember that feeding someone is one of the simplest ways to say I love you.
Cooking Tips
- 💡Nana's Little Notes: If your quinoa tastes bitter, it means it needed a longer rinse. Rinse it under running water until the water runs clearer.
- 💡Nana's Little Notes: If your vegetables are crowded on the pan they will steam instead of roast. Give them a little space so they can caramelize.
- 💡Nana's Little Notes: No feta in the house? A spoonful of plain yogurt stirred on the plate gives you that same creamy kindness.
- 💡Nana's Little Notes: If your dressing tastes flat, add a tiny extra squeeze of lemon. Fresh acid wakes up flavors like nothing else.
- 💡Nana's Little Notes: Want to make it heartier for colder days? Stir in a can of drained chickpeas or a cup of cooked lentils. Love and protein in one bowl.
Nutritional Information
Per serving
May this salad fill your table with warmth and simple joy. As you pass the bowl around, remember that you are continuing a small, beautiful tradition of caring with food. Take pleasure in the ordinary moments, share what you make, and be good to yourself. I believe in you and in the comfort of a homemade meal to stitch family and friends a little closer.
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