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roasted veggie and quinoa salad

Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad has amazing depth of flavor from all of the roasted veggies and great texture from the quinoa.
Course Salad
Cuisine American
Keyword Roasted Vegetable Quinoa Salad
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 370kcal
Author Lauren


for the quinoa-

  • 1 cup quinoa
  • 2 cups chicken stock or vegetable broth
  • 1/4 cup finely diced onion
  • salt & pepper
  • 1 bay leaf
  • 1/2 teaspoon tarragon

for the veggies-

  • 3 tablespoons olive oil
  • 1 lb colorful carrots
  • 1 lb asparagus
  • salt & pepper to taste
  • 2 ears grilled corn kernels removed
  • 1/2 cup chopped parsley
  • juice of 1 lemon optional


For the quinoa:

  • Place all ingredients into a small pot, cover, bring to boil and reduce to simmer until thoroughly cooked. Remove from heat, fluff with fork and set aside.

For the veggies:

  • Preheat oven to 400 degrees. Peel carrots and slice into 1/2 inch pieces; place on baking sheet. Wash asparagus and snap woody ends off. Cut into 2 inch pieces and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat evenly. Bake 20-25 minutes, tossing once half way through to roast evenly. You want them pretty much fork tender. Remove from oven.
  • Place quinoa, roasted veggies, corn, parsley and lemon juice into a large bowl Toss together and serve.


Calories: 370kcal | Carbohydrates: 48g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 259mg | Potassium: 1013mg | Fiber: 9g | Sugar: 10g | Vitamin A: 20433IU | Vitamin C: 24mg | Calcium: 101mg | Iron: 6mg