Roasted Vegetable Quinoa Salad
This Honey Mustard Roasted Vegetable Quinoa Salad recipe is a perfect meatless main dish or side dish! It’s flavorful, loaded with veggies & protein and is a great meal prep recipe.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ cup uncooked quinoa
- 1 ½ cups water
- ¼ tsp salt
- 6 cups sweet potatoes (cubed (about 2 medium))
- 1 red pepper (cut into 1” square pieces)
- 1 green pepper (cut into 1” square pieces)
- 1 cup shelled edamame
- 3 TBS olive oil (divided)
- 1 ¼ tsp garlic salt (divided)
- ¼ tsp pepper
- 6 TBS Dijon mustard
- 3 TBS honey
- 2 TBS olive oil
Instructions
- 1
Cook quinoa according to package instructions. Set aside.
- 2
Preheat oven to 425 degrees F. Lightly grease a large baking sheet, set aside.
- 3
Dice sweet potatoes and place in a microwave safe dish. Microwave for 6 minutes. (If you don’t want to use a microwave, skip this step and proceed to step 2)
- 4
Toss diced sweet potatoes with 2 TBS olive oil until coated.
- 5
Sprinkle 1 tsp garlic salt on potatoes and mix until evenly distributed.
- 6
Spread sweet potatoes evenly on a baking sheet and bake in preheated oven for 15 minutes or until slightly browned (if you don’t want to use a microwave, bake 15 minutes then stir and bake another 10 minutes before proceeding to the next step).
- 7
While sweet potatoes are baking, toss green peppers and shelled edamame with remaining 1 TBS olive oil and ¼ tsp garlic salt.
- 8
After sweet potatoes are slightly browned on one side, add the peppers and edamame and stir until everything is evenly distributed on your baking sheet.
- 9
Bake for an additional 20 minutes, stirring every 10 minutes until the peppers are cooked and everything is slightly browned.
- 10
Make the honey mustard sauce: While the veggies are roasting, stir together all honey mustard sauce ingredients until combined.
- 11
Add 2 TBS of the sauce to the already cooked quinoa, set aside.
- 12
Once the veggies are all slightly browned (after about 30-35 minutes total of roasting time), add the rest of the honey mustard sauce to the vegetables and stir until evenly coated.
- 13
Bake for 10 additional minutes, stirring once halfway through, until the sauce has thickened and has coated the vegetables.
- 14
Remove the pan from the oven and add the quinoa to the vegetables and stir until combined.
- 15
Serve warm or wait until the salad has cooled to room temperature, store in an airtight container in the refrigerator and serve cold!