Warm Roasted Veggie Quinoa Salad with Creamy Sesame Dressing
If you’ve never tried a warm quinoa salad, then you are in for a treat! This bowl is filled with roasted, caramelized veggies mixed with a savory crunchy quinoa, fresh avocado, feta crumbles, pumpkin seeds, and a creamy mouthwatering toasted sesame dressing. This is the best nourishing warm salad that you will want to make over and over again.
Why you’ll love this:
What’s a warm salad and is it good?
A warm salad is a type of salad that includes cooked or warm ingredients as part of its composition. Unlike traditional salads that are typically served cold or at room temperature, warm salads incorporate elements that are heated or cooked just before serving. The warm components can add depth, contrast, and comforting qualities to the salad. Warm salads often include a combination of cooked vegetables, proteins, and grains. In this recipe we combine warm quinoa with roasted broccoli and sweet potato, kale, carrots and other delicious toppings.
These are my favorite in the cooler fall or winter months! Think of it like a giant bowl of multiple textures and flavors that is cozy and comforting but also extremely nutritious. This bowl is delicious!
Want more nutritious, tasty recipes? You will also love this Detox Salad, Superfood Salad, or Broccoli Crunch Salad filled with crunchy, healthy veggies!
Ingredients You Need
These ingredients are the perfect combination to create the best warm quinoa salad. This recipe was tested and tasted over and over again to create the ultimate nourishing warm kale and quinoa salad.
Quinoa
The star of this recipe! I like to use a white quinoa but you can also use tri-colored or red. Check out how to make quinoa here (with tips on how to avoid mushy quinoa!)
Veggies
- Kale: I use curly kale in this recipe but you can use whatever you prefer for this warm quinoa salad. Use up extra kale in this delicious kale beet smoothie!
- Matchstick carrots: I like to buy precut matchstick carrots to save time. I love how these types of carrots give the perfect crunch in every bite.
- Broccoli: You just need a medium head of broccoli chopped. Make sure to remove most of the woody stems.
- Sweet potato: Wash & scrub your sweet potato before roasting. No need to peel the skin! This has lots of nutrients.
Spices to give the veggies extra flavor
Garlic powder, onion powder, salt and pepper (optional: red pepper flakes for some spice)
Toppings
- Pumpkin seeds: These are super high in magnesium and add the perfect crunch. I love roasted pumpkin seeds with a little salt but you could also use raw.
- Feta crumbles: If you’re dairy-free choose an option like Follow Your Heart. A little it adds a lot of flavor to this dish.
- Avocado: This is optional but recommended!
Other optional add-ins:
- Bell peppers for a nice crunch
- Cherry tomatoes for a vibrant color
- Crispy brussel sprouts or other favorite vegetables
- Diced red onion for a little bite
- Other fresh herbs like cilantro, thyme, rosemary, parsley or whatever you enjoy!
- Try out different nuts instead of pumpkin seeds: sunflower seeds, pine nuts, walnuts, pecans, cashews, and more!
- Instead of quinoa you can use barley, brown rice, or wild rice mix
- Add beans: garbanzo beans, white beans, or whatever you want.
Tools
- Large bowl
- Baking sheet
- Large saucepan
Tips to Make the Best Quinoa
- Rinse the quinoa: Quinoa has a natural coating called saponin that can make it taste bitter. To remove this coating, be sure to rinse the quinoa well before cooking it.
- Use the right ratio of water to quinoa: The general rule is to use two parts water to one part quinoa. This will help to ensure that the quinoa is cooked perfectly and not too mushy or crunchy.
- Toast your quinoa: Before adding the water, toast your quinoa for a few minutes to bring out the nutty flavors.
- Cook your quinoa in vegetable broth for more flavor.
- Reduce the heat and simmer: Once you’ve added the quinoa to the boiling water, reduce the heat to low and simmer until the quinoa is tender and the water has been absorbed.
- Fluff the quinoa before serving: Once the quinoa is cooked, use a fork to fluff it and separate the grains. This will help to prevent the quinoa from clumping together.
Simple Steps for this Recipe:
- Preheat oven to 425F. Combine chopped broccoli and sweet potato in a large bowl. Mix with extra virgin olive oil and spices.
Tip: Make sure sweet potatoes are in uniform, small pieces (1 inch pieces) so they cook at the same rate.
- Spread on a baking sheet in a single layer. Roast for 20-25 minutes, stirring half-way through. Broccoli and sweet potatoes should be browned and crispy.
- In a large skillet or saucepan add the roasted vegetables along with chopped kale and carrots to the cooked quinoa. Give it a good stir. Warm over the stove for 5 minutes. Kale should start to soften.
- Drizzle with half of the dressing and add toppings. Enjoy!
Tip: Reserve the other half of the dressing for your individual bowl or for leftovers
Serving Suggestions
- Drizzle on extra creamy toasted sesame sauce on top of your roasted vegetable quinoa salad and add avocado and sesame seeds.
- As an alternative to mixing in the pumpkin seeds and feta to the quinoa mixture, you can add them on top to each bowl individually.
- Enjoy right after heating. Can easily be reheated in the microwave or on stoptop.
Storage
Store leftover roasted veggie quinoa salad in an airtight container for up to 4 days. Reheat stovetop or in the microwave the next day.
FAQ
You can use any other dressing you enjoy for this warm quinoa salad including a lemon herb vinaigrette, honey mustard, balsamic, tahini lemon, and so many more!
Yes, you can cook the quinoa and veggies ahead of time and reheat it just before assembling the warm quinoa salad.
Yes, you can add whatever plant-based protein you like such as tofu, chickpeas, or another type of bean.
Tips
- You can easily customize this warm quinoa salad based on what’s in season. Opt for fresh and seasonal ingredients such as brussel sprouts in fall in winter or asparagus in the spring.
- Try out different toppings such as sunflower seeds, cranberries, fresh fruit, and more.
Try out these other easy 30 minute meals:
You will also love this cozy Fall Farro Salad with Butternut Squash!
♡ Did you love this recipe? ♡
Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.
Subscribe for more delicious recipes!
Subscribe for Free Recipes!
Get new recipe ideas from Naturallie Plant-Based straight to your inbox.
Warm Roasted Veggie Quinoa Salad with Creamy Sesame Dressing
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 1 medium size head broccoli chopped
- 1 medium sweet potato chopped into 1 inch pieces (no need to remove skin)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 cups cooked quinoa See above for tips to make the best quinoa
- 1/2 cup matchstick carrots
- 1 small bunch kale stems and ribs removed, chopped (~ 2 cups)
- 1/2 cup pumpkin seeds roasted and salted
- 1/4 cup feta crumbles dairy-free if vegan
- Optional Topping: avocado
Creamy Toasted Sesame Dressing
- 1/4 cup tahini
- 2 tsp toasted sesame oil
- 1 tsp maple syrup
- 2 tsp lemon juice
- 3 tbsp water add more if needed for desired consistency
- pinch salt
Instructions
Roast Broccoli and Sweet Potatoes
- Pre-heat oven to 425F.
- Start by making your broccoli and sweet potatoes. Chop sweet potatoes into 1 inch pieces and broccoli into small bite sized pieces. In a bowl combine sweet potatoes and broccoli and add olive oil, garlic powder, onion powder, salt, and black pepper. Mix until combined.
- Spread evenly on a baking sheet. Bake for 20-25 minutes, stirring half-way through. Broccoli and sweet potatoes should be browned and crispy. Make sure sweet potatoes are cooked through.
Make Creamy Toasted Sesame Dressing
- In a small bowl whisk together tahini, toasted sesame oil, maple syrup, salt, lemon, and water. Add extra water if needed for desired consistency.
Combine Quinoa Bowl
- In a large pan or pot add cooked quinoa, chopped kale, carrots, roasted sweet potatoes and broccoli and warm over medium heat for 5-10 minutes, covered and stirring every few minutes until kale is cooked down.
- Add in feta cheese, pumpkin seeds, and 1/2 of sauce and mix until combined.
- Serve right away and drizzle more sauce on top. Add salt, pepper, more feta, or pumpkin seeds as desired.
- Top with avocado and enjoy!
Notes
- You can easily customize this warm quinoa salad based on what’s in season. Opt for fresh and seasonal ingredients such as brussel sprouts in fall in winter or asparagus in the spring.
- Try out different toppings such as sunflower seeds, cranberries, fresh fruit, and more.
Delicious Buddha bowl!!
AMAZING! I loved how filling this salad was and the dressing was the best!!! I am adding this to my weekly rotation – thank you!
This salad blew me away! I have eaten it every single night this week. My husband is concerned that I’ll never make anything else again. lol. The dressing is fab
Really enjoyed this recipe! Thank you!
Made mine with Honey mustard dressing and topped it with tofu. This was a very delicioius and nutritious meal. It wasn’t heavy on the tummy and I felt satiated for hours. I have a feeling that this will be my lunch frequently.
This was so good! It was so comforting and delicious, and I absolutly love the addition of the pumpkin seeds, they added such a nice crunch. I cant wait to make this for lunch again!
I love having this warm quinoa salad as comfort food! It is so cozy, hearty and full of flavors! And it has a rich and delicious dressing.
One of my absolute favorite dishes from Allie!!