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There’s something deeply comforting about a bowl that feels both nourishing and hearty, especially when the weather starts to turn. This Warm Quinoa and Roasted Veggie Salad is my go-to for exactly those moments. It’s not your typical cold, leafy salad—this one is substantial, with a wonderful mix of textures and temperatures. The base is fluffy, nutty quinoa, still warm from the pot. Piled on top are beautifully caramelized roasted vegetables, their edges crisp and their insides tender. A simple, zesty lemon-tahini dressing gets drizzled over everything, tying it all together with a creamy, tangy punch. Honestly, it’s the kind of meal that feels like a warm hug but is vibrant and colorful enough to brighten any dreary day. It’s perfect for a simple weeknight dinner, yet impressive enough to serve to guests. You can easily adapt it with whatever veggies you have lingering in the fridge, making it a truly versatile staple in your cooking repertoire.

Why You’ll Love This Warm Quinoa and Roasted Veggie Salad

It’s a textural dream. You get the fluffy, slightly chewy quinoa, the soft and sweet roasted veggies, and the creamy, rich dressing all in one forkful. It’s far from boring.
It’s incredibly versatile. Honestly, this is a clean-out-the-fridge kind of hero. Swap the vegetables based on the season—butternut squash in the fall, zucchini in the summer, you get the idea.
It’s a complete, satisfying meal. With the protein from the quinoa and the hearty vegetables, this salad truly stands on its own. You won’t be left feeling hungry an hour later.
The make-ahead potential is a lifesaver. You can roast the veggies and cook the quinoa ahead of time. A quick reheat and assembly, and dinner is served in minutes on a busy night.

Ingredients & Tools

1 cup quinoa, rinsed well
2 cups vegetable broth or water
1 large sweet potato, peeled and cubed
1 red bell pepper, chopped
1 red onion, cut into wedges
2 cups broccoli florets
3 tbsp olive oil, divided
1 tsp smoked paprika
1/2 tsp garlic powder
To taste salt and black pepper
1/4 cup tahini
Juice of 1 large lemon
2 tbsp warm water
1 clove garlic, minced
For garnish: fresh parsley or cilantro, toasted pumpkin seeds

Tools: A large baking sheet, a medium saucepan with a lid, a small bowl for whisking, and a fine-mesh strainer for rinsing the quinoa.

The quality of your tahini really makes a difference here—look for one that’s runny and smooth, not thick and pasty. And don’t skip rinsing the quinoa! It removes its natural bitter coating, called saponin, which makes all the difference in the final, fluffy result.

Nutrition (per serving)

Calories: 420 kcal
Protein: 12 g
Fat: 18 g
Carbohydrates: 55 g
Fiber: 9 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Don’t crowd the pan. This is the golden rule of roasting. If you pile all the veggies onto one small baking sheet, they’ll steam instead of roast. You want them to have space to caramelize properly.
Rinse your quinoa, always. I know I mentioned it, but it’s worth repeating. That bitter coating can really throw off the flavor of the whole dish. A quick rinse under cold water in a fine-mesh strainer is all it takes.
Cut your veggies uniformly. Try to get your sweet potato and pepper pieces roughly the same size. This ensures they all cook at the same rate, so you don’t end up with some burnt bits and some undercooked chunks.
Tahini can vary in consistency. If your tahini is super thick, you might need to add a touch more warm water to the dressing to get it to a nice, drizzly consistency. The goal is a creamy, pourable sauce.

How to Make Warm Quinoa and Roasted Veggie Salad

Step 1: First, get your oven preheating to 400°F (200°C). This gives it plenty of time to get properly hot, which is key for getting those veggies nicely roasted. While that’s heating up, tackle your vegetables. Peel and cube the sweet potato into roughly 1-inch chunks. Chop the red bell pepper, and cut the red onion into wedges. Break the broccoli into florets. The goal is similar sizes for even cooking.

Step 2: Now, let’s get those veggies seasoned. Pile all your prepped vegetables onto your large baking sheet. Drizzle them with 2 tablespoons of the olive oil, and then sprinkle over the smoked paprika, garlic powder, and a generous amount of salt and black pepper. Use your hands to toss everything together, making sure every single piece of vegetable is lightly coated in the oil and spices. This is where the flavor starts!

Step 3: Spread the vegetables out in a single layer. Honestly, if they look a bit crowded, use a second baking sheet. Pop them into the preheated oven and roast for 25-30 minutes. You’re looking for the sweet potatoes to be tender when pierced with a fork and the edges of the broccoli and onions to be slightly charred and crispy. That caramelization is pure flavor gold.

Step 4: While the veggies are roasting, cook your quinoa. Place the rinsed quinoa in your medium saucepan and toast it over medium heat for a minute or two, just until you hear a faint popping sound and it smells nutty. This little step adds a wonderful depth of flavor. Then, pour in the vegetable broth or water, add a pinch of salt, and bring it to a boil.

Step 5: Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer gently for about 15 minutes. No peeking! After 15 minutes, turn off the heat but leave the lid on. Let it steam for another 5-10 minutes. This is the trick to getting perfectly fluffy quinoa where every grain is separate.

Step 6: Time for the dressing! In your small bowl, combine the tahini, lemon juice, minced garlic clove, the remaining 1 tablespoon of olive oil, and a good pinch of salt. Start whisking. It might look a bit seized and thick at first—don’t panic. Slowly add the warm water, whisking continuously, until it transforms into a smooth, creamy, and pourable consistency. Taste it and adjust with more salt or lemon if you like.

Step 7: Now for the best part: assembly. Fluff the cooked quinoa with a fork and divide it among your serving bowls. Top with the hot, roasted vegetables straight from the oven. Drizzle generously with that creamy lemon-tahini dressing. Finish it all off with a sprinkle of fresh, chopped parsley or cilantro and a handful of toasted pumpkin seeds for a final bit of crunch.

Serving Suggestions

Complementary Dishes

Pan-Seared Halloumi — The salty, squeaky cheese is a fantastic contrast to the sweet, roasted veggies and creamy dressing. It adds a protein boost and feels a little indulgent.
A Simple Arugula Side Salad — A handful of peppery arugula with just a squeeze of lemon provides a fresh, crisp counterpoint to the warm, hearty main salad.
Lentil Soup — For a truly cozy meal, a cup of spiced lentil soup on the side makes this feel like a feast, especially on a chilly evening.

Drinks

Crisp Sauvignon Blanc — The wine’s citrusy notes cut through the richness of the tahini dressing beautifully, cleansing the palate between bites.
Sparkling Water with Lemon — A simple, refreshing non-alcoholic option that echoes the lemony flavors in the dish and keeps everything feeling light.
Ginger Turmeric Tea — A warm, anti-inflammatory tea complements the earthy tones of the quinoa and sweet potato, making the meal extra soothing.

Something Sweet

Dark Chocolate and Orange Segments — A few squares of high-quality dark chocolate and some fresh orange segments are a light, elegant way to finish, playing on bitter and sweet.
Almond Flour Lemon Cookies — These gluten-free cookies continue the citrus theme from the dressing and are just sweet enough without being heavy.
Roasted Stone Fruits — Halved peaches or plums roasted with a dab of honey until caramelized—serve warm with a scoop of vanilla yogurt.

Top Mistakes to Avoid

Mistake: Skipping the quinoa rinse. This is the number one reason for bitter, off-tasting quinoa. That saponin coating needs to go, so just a quick minute under running water makes all the difference.
Mistake: Overcrowding the baking sheet. I’ve messed this up before too, trying to fit everything on one pan. The vegetables will steam and become soggy instead of developing those delicious, crispy, caramelized edges we’re after.
Mistake> Underseasoning the vegetables before roasting. The oil, salt, and spices are what create the flavor base for the entire salad. Don’t be shy here—taste a piece of veg before it goes in the oven to check the seasoning.
Mistake: Adding cold water to the tahini dressing. Cold water can cause the tahini to seize up and become grainy. Using warm water helps it emulsify smoothly into a creamy, dreamy sauce.

Expert Tips

Tip: Toast your quinoa. Before adding the liquid, toast the rinsed and drained quinoa in the dry pot for a couple of minutes. You’ll notice a nutty aroma—this deepens the flavor of the whole grain immensely.
Tip: Roast your veggies from cold. Don’t wait for the oven to fully preheat to toss your veggies in oil and spices. Getting them on the cold sheet pan and into the oven as it heats can help them cook more evenly and become extra tender.
Tip: Customize your spice blend. Smoked paprika is lovely, but feel free to experiment. A teaspoon of cumin or a pinch of chili flakes can completely change the vibe of the dish to suit your mood.
Tip: Make it a grain bowl. Set up a topping bar with extra dressings, different seeds (sunflower, sesame), avocado slices, and a soft-boiled egg. Let everyone build their own perfect bowl.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s a great timesaver! You can cook the quinoa and roast the veggies up to 3 days in advance. Store them separately in airtight containers in the fridge. The dressing can be made and stored for up to a week. When you’re ready to eat, simply reheat the quinoa and veggies gently in the microwave or a skillet, then assemble with the cold dressing. The contrast in temperature is actually quite nice.

My tahini dressing is too thick. What did I do wrong?
You likely just need a bit more liquid! Tahini brands vary wildly in their oil content and thickness. Don’t worry, it’s an easy fix. Just continue whisking and slowly add more warm water, a tablespoon at a time, until it loosens up to your desired consistency. It can go from a thick paste to a perfect, drizzly sauce in seconds.

What other vegetables can I use?
Oh, so many! This recipe is a blueprint. Try cauliflower, cubed butternut squash, zucchini, cherry tomatoes (they burst and become jammy!), or carrots. Just keep an eye on the cooking time—softer veggies like zucchini might need less time than dense sweet potato. The key is still that single layer on the pan for proper roasting.

Is this salad good served cold?
It can be, but it’s truly designed to be warm. The name isn’t lying! The warmth of the quinoa and veggies helps the dressing cling to everything and makes the whole dish feel more cohesive and comforting. That said, the leftovers are still tasty straight from the fridge, though the texture of the veggies will be less crisp.

How can I add more protein to this salad?
This is a fantastic base for extra protein. A can of rinsed chickpeas tossed with the veggies before roasting is my favorite easy add-in. You could also top it with a few pan-seared shrimp, some grilled chicken strips, or crumbled feta cheese. A soft-boiled or fried egg on top is also a wonderfully simple and delicious option.

Warm Quinoa And Roasted Veggie Salad

Cost Level $

Category New Years Eve Recipes

Difficulty Medium

Cuisine Mediterranean, global

Servings 4

Total Time 45 minutes

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Make this easy Warm Quinoa and Roasted Veggie Salad for a healthy, satisfying meal. Ready in 45 minutes with a creamy lemon-tahini dressing. Get the recipe now!

Ingredients

For the Salad:

1 cup quinoa (rinsed well)
2 cups vegetable broth or water
1 large sweet potato (peeled and cubed)
1 red bell pepper (chopped)
1 red onion (cut into wedges)
2 cups broccoli florets
3 tbsp olive oil (divided)
1 tsp smoked paprika
1/2 tsp garlic powder
salt and black pepper (to taste)

For the Dressing:

1/4 cup tahini
juice of 1 large lemon
2 tbsp warm water
1 clove garlic (minced)

For garnish:

fresh parsley or cilantro
toasted pumpkin seeds

Instructions

01
First, get your oven preheating to 400°F (200°C). This gives it plenty of time to get properly hot, which is key for getting those veggies nicely roasted. While that's heating up, tackle your vegetables. Peel and cube the sweet potato into roughly 1-inch chunks. Chop the red bell pepper, and cut the red onion into wedges. Break the broccoli into florets. The goal is similar sizes for even cooking.
02
Now, let's get those veggies seasoned. Pile all your prepped vegetables onto your large baking sheet. Drizzle them with 2 tablespoons of the olive oil, and then sprinkle over the smoked paprika, garlic powder, and a generous amount of salt and black pepper. Use your hands to toss everything together, making sure every single piece of vegetable is lightly coated in the oil and spices. This is where the flavor starts!
03
Spread the vegetables out in a single layer. Honestly, if they look a bit crowded, use a second baking sheet. Pop them into the preheated oven and roast for 25-30 minutes. You're looking for the sweet potatoes to be tender when pierced with a fork and the edges of the broccoli and onions to be slightly charred and crispy. That caramelization is pure flavor gold.
04
While the veggies are roasting, cook your quinoa. Place the rinsed quinoa in your medium saucepan and toast it over medium heat for a minute or two, just until you hear a faint popping sound and it smells nutty. This little step adds a wonderful depth of flavor. Then, pour in the vegetable broth or water, add a pinch of salt, and bring it to a boil.
05
Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer gently for about 15 minutes. No peeking! After 15 minutes, turn off the heat but leave the lid on. Let it steam for another 5-10 minutes. This is the trick to getting perfectly fluffy quinoa where every grain is separate.
06
Time for the dressing! In your small bowl, combine the tahini, lemon juice, minced garlic clove, the remaining 1 tablespoon of olive oil, and a good pinch of salt. Start whisking. It might look a bit seized and thick at first—don't panic. Slowly add the warm water, whisking continuously, until it transforms into a smooth, creamy, and pourable consistency. Taste it and adjust with more salt or lemon if you like.
07
Now for the best part: assembly. Fluff the cooked quinoa with a fork and divide it among your serving bowls. Top with the hot, roasted vegetables straight from the oven. Drizzle generously with that creamy lemon-tahini dressing. Finish it all off with a sprinkle of fresh, chopped parsley or cilantro and a handful of toasted pumpkin seeds for a final bit of crunch.