Roasted Veggie Quinoa Power Salad – Colorful, Filling, and Weeknight-Friendly

If you want a weeknight meal that actually keeps you full, this Roasted Veggie Quinoa Power Salad is the move. It’s loaded with caramelized vegetables, fluffy quinoa, and a bright lemon-tahini dressing that ties everything together. The texture is spot-on: tender quinoa, crispy edges on the veggies, and a little crunch from toasted nuts or seeds.

It packs well for lunch, tastes great warm or chilled, and makes eating healthy feel easy—not forced.

Roasted Veggie Quinoa Power Salad - Colorful, Filling, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Quinoa: 1 cup uncooked (white or tricolor)
• Vegetables for roasting: 1 medium sweet potato, 1 red bell pepper, 1 small red onion, 1 small head broccoli, 1 small zucchini (about 5–6 cups chopped total)
• Chickpeas: 1 can (15 oz), drained and rinsed
• Leafy greens: 2 cups baby spinach or kale (optional but recommended)
• Fresh herbs: 1/2 cup chopped parsley or cilantro
• Crunchy add-ins: 1/3 cup toasted almonds, pumpkin seeds, or walnuts
• Extras (optional): 1/3 cup crumbled feta or goat cheese, 1/4 cup dried cranberries or raisins
• Olive oil: For roasting and dressing
• Spices: Salt, black pepper, smoked paprika, garlic powder, cumin
• Lemon-tahini dressing: 1/4 cup tahini, 1 large lemon (zest and juice), 1–2 teaspoons maple syrup or honey, 1 small garlic clove, water for thinning

Instructions

 

• Heat the oven and prep pans: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
• Prep the quinoa: Rinse 1 cup quinoa in a fine-mesh strainer for 30 seconds to remove bitterness. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.
• Chop the veggies: Cut the sweet potato into 1/2-inch cubes. Slice the red pepper, onion, broccoli, and zucchini into bite-size pieces. Aim for similar sizes so they roast evenly.
• Season and roast: Spread veggies on the pans without crowding. Toss with 2–3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin. Roast 20–25 minutes, tossing halfway, until edges are browned and tender.
• Crisp the chickpeas: Pat chickpeas dry with a towel. Toss with a little olive oil, salt, and paprika. Add to a corner of the baking sheet for the final 15–18 minutes, until lightly crisp.
• Make the dressing: In a bowl, whisk 1/4 cup tahini with the zest and juice of 1 lemon, 1–2 teaspoons maple syrup or honey, 1 grated garlic clove, 2 tablespoons olive oil, 1/4 teaspoon salt, and a splash of water. Add water 1 tablespoon at a time until pourable and creamy.
• Toast the nuts or seeds: In a dry skillet over medium heat, toast almonds or pumpkin seeds for 3–4 minutes, stirring, until fragrant. Let cool.
• Assemble the salad: In a large bowl, combine the fluffed quinoa, roasted veggies, chickpeas, chopped herbs, and greens. Add half the dressing and toss gently. Taste and add more dressing, salt, or lemon as needed.
• Finish and serve: Top with toasted nuts or seeds. Add crumbled feta and dried fruit if using. Serve warm, room temp, or chilled.

Why This Recipe Works

This salad covers all the bases: protein, fiber, healthy fats, and tons of flavor. Roasting the vegetables brings out natural sweetness and gives the salad depth, so it never tastes bland. Quinoa adds complete protein and cooks fast, making this ideal for busy days.

The lemon-tahini dressing adds creaminess without dairy and takes just minutes to whisk together. Everything is flexible—swap the veggies based on what’s in season or what you already have.

Shopping List

• Quinoa: 1 cup uncooked (white or tricolor)
• Vegetables for roasting: 1 medium sweet potato, 1 red bell pepper, 1 small red onion, 1 small head broccoli, 1 small zucchini (about 5–6 cups chopped total)
• Chickpeas: 1 can (15 oz), drained and rinsed
• Leafy greens: 2 cups baby spinach or kale (optional but recommended)
• Fresh herbs: 1/2 cup chopped parsley or cilantro
• Crunchy add-ins: 1/3 cup toasted almonds, pumpkin seeds, or walnuts
• Extras (optional): 1/3 cup crumbled feta or goat cheese, 1/4 cup dried cranberries or raisins
• Olive oil: For roasting and dressing
• Spices: Salt, black pepper, smoked paprika, garlic powder, cumin
• Lemon-tahini dressing: 1/4 cup tahini, 1 large lemon (zest and juice), 1–2 teaspoons maple syrup or honey, 1 small garlic clove, water for thinning

Instructions

1. Heat the oven and prep pans: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
2. Prep the quinoa: Rinse 1 cup quinoa in a fine-mesh strainer for 30 seconds to remove bitterness.

   Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes.

   Fluff with a fork.

3. Chop the veggies: Cut the sweet potato into 1/2-inch cubes. Slice the red pepper, onion, broccoli, and zucchini into bite-size pieces. Aim for similar sizes so they roast evenly.
4. Season and roast: Spread veggies on the pans without crowding.

   Toss with 2–3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin. Roast 20–25 minutes, tossing halfway, until edges are browned and tender.

5. Crisp the chickpeas: Pat chickpeas dry with a towel. Toss with a little olive oil, salt, and paprika.

   Add to a corner of the baking sheet for the final 15–18 minutes, until lightly crisp.

6. Make the dressing: In a bowl, whisk 1/4 cup tahini with the zest and juice of 1 lemon, 1–2 teaspoons maple syrup or honey, 1 grated garlic clove, 2 tablespoons olive oil, 1/4 teaspoon salt, and a splash of water. Add water 1 tablespoon at a time until pourable and creamy.
7. Toast the nuts or seeds: In a dry skillet over medium heat, toast almonds or pumpkin seeds for 3–4 minutes, stirring, until fragrant. Let cool.
8. Assemble the salad: In a large bowl, combine the fluffed quinoa, roasted veggies, chickpeas, chopped herbs, and greens.

   Add half the dressing and toss gently. Taste and add more dressing, salt, or lemon as needed.

9. Finish and serve: Top with toasted nuts or seeds. Add crumbled feta and dried fruit if using.

   Serve warm, room temp, or chilled.

Storage Instructions

• Fridge: Store in an airtight container for 4 days. Keep dressing separate if you want the greens to stay crisp.
• Meal prep: Portion into lunch containers with dressing on the side. Add greens just before eating.
• Freezer: Quinoa and roasted veggies freeze well without greens or dressing.

  Freeze up to 2 months. Thaw overnight and dress after reheating.

• Reheating: Warm in the microwave or skillet with a splash of water or lemon to refresh. Or enjoy it cold.

Benefits of This Recipe

• Balanced nutrition: Quinoa offers complete protein, while chickpeas add fiber and extra protein.

  Roasted vegetables bring vitamins, minerals, and antioxidants.

• Customizable: Swap ingredients based on season or preference without losing the structure or flavor.
• Great for meal prep: Holds up well, travels well, and tastes better as flavors meld.
• Satisfying and energizing: Healthy fats from olive oil, tahini, and nuts keep you full longer.
• Diet-friendly: Naturally gluten-free and easily made vegan by skipping cheese and using maple syrup.

Common Mistakes to Avoid

• Skipping the rinse on quinoa: This can leave a bitter taste. A quick rinse makes a big difference.
• Crowding the pan: Overloaded baking sheets steam the vegetables instead of roasting. Use two pans or roast in batches.
• Under-seasoning: Vegetables need enough salt and spices to sing.

  Taste and adjust at every step.

• Dressing too early: If you’re storing it, keep the dressing separate to prevent soggy greens.
• Forgetting acidity: A squeeze of lemon or a splash of vinegar at the end brightens the entire dish.

Recipe Variations

• Mediterranean twist: Add cherry tomatoes, cucumber, olives, and feta. Swap tahini dressing for lemon-oregano vinaigrette.
• Southwest style: Use roasted corn, red onion, poblano peppers, and black beans. Finish with cilantro, avocado, and lime-cumin dressing.
• Autumn harvest: Roast Brussels sprouts, butternut squash, and red onion.

  Add pecans, dried cranberries, and a maple-Dijon dressing.

• High-protein: Add grilled chicken, baked tofu, or salmon. Use extra chickpeas and hemp seeds for a plant-based boost.
• Extra-green: Fold in arugula, chopped kale, or baby spinach. Add broccoli microgreens for a peppery bite.
• Spicy kick: Sprinkle chili flakes on the veggies and stir harissa or sriracha into the dressing.

FAQ

Can I use a different grain instead of quinoa?

Yes.

Farro, bulgur, brown rice, or couscous all work. Adjust cooking times and keep the same volume (about 3 cups cooked) for the right balance.

What if I don’t like tahini?

Try a simple lemon-garlic vinaigrette with olive oil, lemon juice, Dijon mustard, and honey or maple syrup. You’ll still get brightness and body without the sesame flavor.

How do I make it nut-free?

Use pumpkin seeds or sunflower seeds for crunch.

Everything else in the recipe is naturally nut-free.

Can I roast frozen vegetables?

You can, but they release more water. Roast at a slightly higher heat (435–450°F), don’t overcrowd the pan, and extend the time until edges crisp.

How can I make it more filling?

Add extra protein like roasted chicken, baked tofu, tempeh, or a soft-boiled egg. A scoop of hummus on top also adds creaminess and staying power.

Is this good for kids?

Yes.

Keep spices mild, chop veggies small, and offer dressing on the side. The slightly sweet roasted sweet potato usually wins picky eaters over.

Can I make the dressing ahead?

Absolutely. It keeps in the fridge for up to a week.

It may thicken—whisk in a splash of water or lemon juice before serving.

Do I need both chickpeas and quinoa?

No, but using both improves texture and nutrition. If you prefer, double the chickpeas and reduce the quinoa, or vice versa.

What’s the best way to re-crisp leftovers?

Warm a portion in a skillet over medium heat with a tiny drizzle of oil. Add greens and dressing after heating to keep textures fresh.

How do I scale this for a crowd?

Double all ingredients and roast on three sheets to avoid crowding.

Mix in a large bowl and serve dressing on the side so people can add as they like.

Final Thoughts

This Roasted Veggie Quinoa Power Salad is the kind of recipe you’ll make on repeat because it fits your life. It’s forgiving, flavorful, and genuinely satisfying. Keep the core method—roast, cook quinoa, whisk a bright dressing—and swap in whatever you have.

With a little planning, you’ll have a colorful, nourishing meal ready for lunch boxes, busy weeknights, or a simple dinner that still feels special.