Quinoa Salad with Roasted Vegetables

Many of us will make new health goals this week. We often start with great intentions, but get overwhelmed or simply fall back into old habits. I realize that going to a completely organic diet might seem daunting, but my goal is to help you make the transition without the stress.  My motto is “Make one change a week”. That’s it. Start with what you eat the most of. If you eat a lot of yogurt, this week make the switch to organic yogurt and that’s your one change. Next week, pick something else. Don’t worry about doing anything drastic. I had a friend who said her daughter ate a lot of cheese out of a can and she was heartened when I suggested she simply start buying blocks of cheese instead of cans. If you start making these small changes, over the course of 6 months you’ll transform your pantry and fridge without even really noticing (I’ve learned this is a much easier way for a family to make changes together).

You can do this. It’s just one change a week.

Not a huge fan of vegetables? Dread serving them because the end up getting pushed around the plate? I have the answer for you – roasting. Never enjoyed cauliflower? Roast it. Never liked green beans? Roast ’em. Roasting vegetables in a bit of oil brings out the sweetness and makes much-maligned vegetables into something you’ll crave. They shrivel up and turn into little bits of goodness, full of nutrients and flavor. This simple to prepare quinoa salad keeps in the fridge for a few days and pairs nicely with just about any protein. I love making this during a weekend so I have something quick to grab for lunch early in the week.

Enjoy the salad and think about making one change a week – a simple way to make a lasting difference for your family.

Quinoa Salad with Roasted Vegetables

Serving Size: Serves 8

Quinoa Salad with Roasted Vegetables

Adapted from Food and Wine.


  • 4 cups chicken stock

  • 2 cups quinoa, soaked overnight in water and 1 tablespoon vinegar and drained

  • 1 medium zucchini, cut into 1/4-inch thick slices

  • 2 medium carrots, cut into 1/4-inch thick slices

  • 1 medium red onion, cut into 1/4-inch thick slices

  • 1 red bell pepper, cut into 1/4-inch thick slices

  • 3 tablespoons coconut oil

  • Sea salt and freshly ground black pepper

  • 1 tablespoon tomato paste

  • 1/4 cup fresh lemon juice

  • 3/4 teaspoon coarse sea salt


Preheat oven to 400ºF and adjust rack to middle position. Bring stock to a boil in a large sauce pan. Pour in quinoa and bring to a boil. Lower heat to low and cover with a lid. Cook until quinoa is soft and stock has been absorbed, about 15-20 minutes.

Place vegetables on a large baking sheet and toss with coconut oil. Season with salt and pepper.

Roast vegetables in oven until edges are golden, about 30 minutes, stirring half way through roasting. Cool. Pour the quinoa in a large bowl. In a small bowl whisk together tomato paste and lemon juice. Pour mixture over quinoa and stir until incorporated. Add vegetables and salt and stir. Serve at room temperature.

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  1. Carrie, I have absolutely fallen in LOVE with quinoa. I’ve even gotten my mother into it with a spinach an quinoa soup I make (I actually posted a recipe for that on my blog yesterday):

    These pictures make it look even more delicious than the ingredient list implies. I can’t wait to make it. It actually reminds me of a version of tabouli that I make in the summertime with roasted veggies.

    You have been a total inspiration to me since I started reading your blog last year. You’ve reinforced for me so many wonderful healthy habits, taught me new things about ingredients that I now love, and motivated me to start sharing my own recipes with the world.

    Thank you so much! I’m so happy to have Deliciously Organic!

  2. Vicki H

    Such an exciting evening!!!!! Why???? Because your new bookbook arrived….Im loving looking through it and will get cooking soon. You have much to be proud of Carrie. Thank you for being a part of so many lives and helping them look towards better health. We all appreciate you!!

  3. Linda

    I wanted to let you know that this recipe has been my go-to recipe to use up veggies that are going bad. Everybody in my house loves it, including my vegan husband and sometimes picky toddler. Thank you, thank you!

  4. Mark Macatee

    Absolutely. Forgot why we started roasting veggies, but we’ve never gone back. I used to blanch and sautee green beans but they never turned out that great. Then I read a little magazine article about how you could still use old, shriveled green beans by roasting them. Wow. So great. Then we added cauliflower, broccoli, carrots, you name it. Olive oil and kosher salt. We love the slightly burned/crispy parts. And quinoa is so filling. This is a great one.


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