Warm Roasted Vegetable and Quinoa Salad

This warm roasted vegetable and quinoa salad is such a hearty, comforting and filling meal I love to make for dinner and have for lunch the next day! It’s budget-friendly and can be made with any vegetables you have in your fridge. Don’t get overwhelmed with the ingredient list, it’s only a few veggies and the rest are lots of delicious spices to give this warm salad all of the flavours you are going to love. I make this every week with any veggie I have on hand, and it makes the perfect meal! You have veggies, protein, fibre, carbs and greens!

Ingredients you’ll need to make this warm roasted vegetable and quinoa salad

• Sweet Potato. One of my favourite vegetables to add to any meal! They get so crispy on the outside when roasted in the oven, and adds the perfect taste and texture to this warm salad.
• Zucchini. I love adding zucchini because when they roast in the oven it gets super creamy and adds texture to this dish.
• Red Onion. I love the flavour of red onion, but you can also use a yellow onion if preferred.
• Lentils. You can use canned lentils to speed up the cooking process. Simply drain and rinse your lentils, lightly dry then with a paper towel or kitchen towel and add to your baking tray.
• Tofu. Make sure to use extra-firm tofu so that it gets crispy when you roast it in the oven. Before adding to the sheet pan, use a tofu press or pat dry with paper towels to get out all of the excess water.
• Spices. I used a mix of salt and pepper when roasting the veggies, then in the dressing I used parsley, oregano and garlic powder.
• Olive Oil. I love using extra virgin olive oil to drizzle over my vegetables, and also in the salad dressing.
• Tahini. This is what takes the salad dressing up a notch, and gives *such* an incredible flavour, you will love it!
• Apple Cider Vinegar. This adds some delicious tang to the salad dressing, and is also great for digestion.
• Quinoa. One of my favourite grains to enjoy with any meal, however you can always use rice, orzo, or any other grain of your choice!
• Lettuce. I used spring mix, but you can use Boston lettuce, romaine lettuce, or you can opt out of including this if you want to keep it a non-lettuce salad.
• Toppings. I used a mix of walnuts, kalamata olives, avocado and vegan feta. You can definitely use whatever you have in your fridge, since this recipe is extremely customizable!

What equipment is needed to make this roasted vegetable and quinoa salad?

• Knives. A good knife set is super important to have in the kitchen, and makes the prep for this recipe a breeze. I love my Zwilling knife set because they cut through everything like butter, and you don’t need to be a chef to use these. They’re perfect for beginners and home chefs who are looking to elevate their cooking skills.
• Baking Pans. Everyone needs a rectangular baking pan for things other than sweets, like roasting the veggies for this recipe. These baking pans are a larger size and make it super easy to roast everything all in one pan.
• Cutting Board. A high quality cutting board is a kitchen must-have! They can be a bit pricier, however you will only need to buy one of these, and they will last forever! It makes cutting, chopping and prepping a breeze.

Tips on making this delicious roasted veggie salad

• Ensure to space out vegetables on baking tray. Make sure you don’t stack too many sweet potatoes or other veggies on top of each other, to make sure everything gets evenly roasted in the oven.
• Cut sweet potatoes in smaller cubes. This is the best way to ensure your sweet potatoes get fully cooked through while roasting in the oven. Keeping them in larger chunks may not have them cook all the way through in the amount of time they need to roast in the oven.
• Flip your veggies halfway through the cook time. Flipping the vegetables halfway through roasting them makes sure each veggie gets evenly cooked and has a crispy exterior.

How to store this warm roasted vegetable salad

Place the roasted vegetables, lentils and tofu in an airtight container and store in the fridge for up to one week. If you have leftover salad dressing, store that in a separate container, as well as any leftover lettuce or quinoa.

Craving more?

• If you’re meal prepping for the week, don’t forget the snacks! My No Bake High Protein Energy Balls are the perfect treat to keep you full between meals and are packed with good-for-you ingredients.
• These Double Chocolate High Protein Cookies are another delicious snack to make for yourself when you don’t feel like making a large batch of cookies, and are looking for something high in protein.
• Looking for other meal prep ideas? You can also meal prep breakfast and make my Easy Vegan Overnight Oats! They’re packed with protein, oats, and fibre to keep you full all morning.

Warm Roasted Vegetable Quinoa Salad

Riri’s Recipes

This warm roasted vegetable quinoa salad is such a hearty, comforting and filling meal I love to make for dinner and prep for lunch the next day! It's budget-friendly and can be made with any vegetables you have in your fridge. Don't get overwhelmed with the ingredient list, it's only a few veggies and the rest are lots of delicious spices to give this warm salad all of the flavours you are going to love.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course dinner, lunch

Cuisine American

Servings 4 people

Ingredients

  

• 1 large sweet potato (or 2 small potatoes), cubed
• 1 medium zucchini cubed
• 1 small red onion sliced
• 1 can lentils (540 ml can)
• 1 block extra-firm tofu 350 grams
• salt and pepper to taste
• 3 tbsp extra virgin olive oil to drizzle over veggies before cooking
• 1 cup quinoa uncooked
• 1 cup spring mix lettuce or any salad of choice, to serve
• 1/4 cup walnuts roughly chopped, to top
• 8 whole Kalamata Olives roughly chopped, to top
• 1/2 whole avocado cut into cubes, to top
• 1 tbsp vegan feta, to top

For the Salad Dressing

• 2 tbsp extra virgin olive oil
• 1 tbsp tahini
• 1 tsp apple cider vinegar
• 1 pinch salt and pepper, to taste
• 1/8 tsp dried parsley
• 1/8 tsp dried oregano
• 1/8 tsp garlic powder

Instructions

 

• Preheat oven to 400ºF.
• Line a baking tray with parchment paper and set aside.
• Rinse and drain tofu then place in tofu press for 10-15 minutes to remove excess water. Simply pat dry if you don’t have a tofu press or place something heavy on it to drain out the water.
• Chop your sweet potatoes, zucchini, and onion and place on lined baking tray.
• Drain and rinse your canned lentils, dry slightly with a paper towel and add to the baking tray.
• Drain the excess water from the tofu, then rip into medium-sized pieces with your hands, and add it to the baking tray.
• Season everything with salt and pepper, and lightly drizzle some olive oil. Mix well with your hands, then place tray in the oven to roast for about 35 minutes.
• While the veggies are roasting, cook your quinoa as directed on packaging and set aside.
• Make your salad dressing by whisking together all ingredients in a bowl.
• Assemble your salad by adding a base of spring mix to a bowl, about 1/2 cup of quinoa, 1/2 cup of the roasted vegetables, avocado, walnuts, kalamata olives, and feta to top.
• Drizzle the salad dressing on top and enjoy!

Notes

You can store the roasted vegetable mixture in an airtight container in the fridge for up to one week.

Note that the dressing makes enough for 1 serving. You can double or triple it as needed.

Keyword easy dinner recipes, healthy lunch ideas, high protein recipes

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