For a nutritious and satiating plant-based main, try this roasted quinoa salad with sweet potatoes and Brussels sprouts with citrusy mustard dressing. It’s a crossover between a one-sheet pan dinner, a bake, and a warm salad and it’s gluten-free, vegetarian and vegan-friendly. You can dish it up for a weeknight dinner or as a veggie Christmas, Thanksgiving or Sunday Roast meal.
I love using cooked quinoa in fresh salads, but for this recipe, I wanted to make something a little more substantial with the warmth of roasted vegetables. Using pre-cooked quinoa and then baking it in the oven together with warm spices, sweet potatoes and Brussels sprouts creates a hearty dish that you can serve warm or cold.
While it feels like a roast, the zesty, citrusy dressing gives it winter/autumnal salad qualities. Whichever way you think of it, it’s a delicious recipe for any time of the year, and I think you will love it. You can serve it as a main dish with a salad or as a side dish that can be shared around. As I mentioned, it’s plant-based, so it’s a great alternative to meat-based mains for weekend roasts, Meatless Mondays, or any other holidays.
HOW TO MAKE WARM QUINOA SALAD (VIDEO)
You will find the full list of ingredients, instructions and nutritional info in the recipe card below. Here is a handy video showing you how to make this warm salad. You can serve it in the baking sheet or toss it all together and transfer to a bowl or a platter.
Feel free to swap the veggies in this recipe to whatever is in season. Broccoli or asparagus would work well in place of Brussels sprouts; carrots, pumpkin and red peppers could be used in place of sweet potatoes.
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Roasted quinoa, sweet potatoes and Brussels sprouts make for a perfect vegetarian and gluten-free dinner. Drizzled with a cirtrusy mustard dressing, this dish is somewhere between a warm salad and a baked sheet pan meal.
1 cup dry quinoa or 2.5 cups cooked quinoa
1 medium sweet potato, diced into cubes
1.5 tablespoons olive oil
A pinch of salt
150–200 g Brussels sprouts, quartered
1/2 red onion, sliced
1 tbsp olive oil and salt
1/4 cup dried cranberries, diced
1 tsp paprika
1 tsp garlic powder
1 tsp thyme
1 tsp coriander seed powder
1/2 tsp cinnamon
1/2 tsp salt
A pinch of pepper
1 tablespoon olive oil
For the dressing
2 teaspoons maple syrup
1 tbsp lemon juice
2 tbsp orange juice
1 tsp sesame oil
1 tbsp olive oil
1/2 tsp mustard
A pinch of salt
Garnish: roasted, pickled red peppers and mint or parsley
- Preheat the oven to 200 C / 395 F. Line a flat baking sheet with a piece of parchment paper and brush it lightly with olive oil.
- Combine diced sweet with olive oil and a pinch of salt. Spread over the baking tray and pop in the oven for 15 minutes.
- Prepare the quinoa, if using uncooked. Cut the Brussels sprouts and onions and toss with olive oil and salt. Set aside.
- After 15 minutes, remove the tray with the sweet potatoes. Add the -pre-cooked quinoa, dried cranberries, spices, half a teaspoon more of salt, a touch of pepper and another tablespoon of olive oil. Toss through with the sweet potatoes and spread evenly on the tray. Scatter the Brussels sprouts and onions over the top. Put back in the oven for 15-20 minutes.
- Whisk the dressing and set aside. Once the bake is done, remove from the oven. Drizzle the dressing just before serving and garnish with sliced red peppers and fresh herbs of choice. I used mint.
To cook the quinoa: rinse a cup of dry quinoa under cold water and add to a pot. Fill up with 2 cups of water and season with half a teaspoon of salt. Bring to a boil, then turn the heat to simmer and cook for 12-15 minutes. Strain through a sieve.
Instant Pot: 1 cup quinoa, 1 cup water, cook for on 1 minute on HIGH pressure with quick release.