Quinoa Salad with Roasted Vegetables

5 from 5 reviews


  • 1 cup quinoa
  • 2 cup mixed vegetables like broccoli and cauliflower
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 cup dried cranberries
  • 1/3 cup walnuts, toasted and chopped
  • Juice of one lemon
  • 2 TBS honey
  • 1 TBS extra virgin olive oil
  • 1 tsp salt plus more if needed to taste
  • freshly ground pepper


  1. Preheat oven to 400°
  2. Add the vegetables to a baking dish and drizzle with the tsp of olive oil and sprinkle with the 1/2 tsp of salt.
  3. Roast in the preheated oven for 20 minutes until the vegetables are soft and just starting to brown.
  4. Remove from the oven, let cool slightly and cut into bite sized pieces. Set aside.
  5. While the vegetables are roasting prepare the quinoa.
  6. Bring a pot of salted water to a boil – I use my two quart pot for this meal.
  7. Add the quinoa and let cook for 15 minutes.
  8. Drain the quinoa and add to a bowl.
  9. While the quinoa is cooking make the vinaigrette.
  10. Add the honey and 1 tsp salt to the lemon juice and mix well until the honey is dissolved.
  11. Add freshly ground pepper to taste
  12. Whisk in the olive oil until emulsified. Taste and adjust seasoning if necessary
  13. Add half of the vinaigrette to the warm quinoa and let sit until the vegetables are finished.
  14. Add the vegetables and cranberries to the quinoa, mix well
  15. Add the rest of the vinaigrette.
  16. Top with the toasted walnuts