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Learn to make a healthy and delicious Dijon mustard quinoa salad with perfectly roasted vegetables. Perfect for meal prep or as a hearty gluten-free meal. From nutty quinoa to a tangy honey mustard dressing, this dish delivers bold flavors with every bite! For more inspiration, explore our gluten-free dinner ideas.
Why You’ll Love This Recipe
- Flavor-packed: Tangy Dijon mustard with honey perfectly complements the roasted vegetables and nutty quinoa. Discover other ways to use Dijon mustard in creative recipes.
- Perfect textures: Fluffy quinoa, caramelized veggies, crunchy pumpkin seeds, and creamy feta come together beautifully.
- Healthy and versatile: Gluten-free and nutrient-packed with easy adaptions to fit dietary needs.
- Meal-prep friendly: Stores well for up to four days, making it perfect for busy weekdays.
Ingredients Needed
- 3 ea Carrots, sliced on the diagonal into ½ inch rounds
- 2 ea Small Sweet Potatoes, or 1 large, sliced into ½ inch half moons
- 4 tsp Olive Oil, divided
- 1 ea Sweet Onion, sliced into ½ inch slices
- 1 bunch Radishes, quartered (about 8 radishes)
- 1 cup Bob’s Red Mill® Organic Whole Grain Tri-Color Quinoa
- ½ cup Crumbled Feta
- 1 ¼ cup Pumpkin Seeds
- 1 ea Fresh Herbs, for garnish
- 1 tbsp GloryBee® Artisan Fermented Honey
- 3 tbsp Olive Oil
- 2 tsp Dijon Mustard
- 1 tbsp Red Wine Vinegar
- 1 tbsp Litehouse® Freeze Dried Garlic
- 1 tbsp Litehouse® Freeze Dried Jalapeños
- 1 ea Salt
- 1 ea Pepper
Ingredient Notes & Substitutions
Vegetable swaps: Substitute root vegetables like parsnips or beets for a fresh twist. Want more ideas? Check out our fresh vegetable salads guide.
Quinoa alternatives: Farro or couscous can work, but keep in mind quinoa adds a gluten-free benefit.
Pumpkin seed variations: Sunflower seeds or chopped walnuts offer similar crunch and flavor.
Feta cheese: Opt for vegan feta or omit for a completely plant-based version.
How to Make Dijon Mustard Quinoa Salad with Roasted Vegetables
Prep the Oven & Roast Vegetables
Preheat the oven to 400°F. Add the carrots and sweet potatoes to a baking sheet and toss with 2 teaspoons olive oil and a generous pinch of salt. Roast for 15 minutes.
Second Round of Roasting
While the first veggies roast, add the radishes and onions to a second baking sheet. Toss with the remaining 2 teaspoons olive oil and a generous pinch of salt. After the sweet potatoes and carrots have roasted for 15 minutes, toss them together on the baking sheet and return it to the oven. Place the second baking sheet in the oven as well. Roast everything for another 15 minutes until the vegetables soften and develop light caramelization.
Cook Fluffy Quinoa
While the veggies roast, bring 2 cups of water to a boil in a small saucepan. Add the quinoa, return to a boil, then reduce to a simmer. Cover and cook for 12 minutes, or until all the water is absorbed. Remove from heat, fluff with a fork, cover, and let the quinoa sit for 15 minutes to perfect its texture.
Whisk the Dressing
In a small bowl or jar, whisk together the honey, olive oil, Dijon mustard, red wine vinegar, garlic, and jalapeños until the mixture emulsifies to form a creamy, flavorful dressing.
Assemble the Salad
In a large mixing bowl, combine the prepared quinoa, roasted vegetables, feta, and pumpkin seeds. Drizzle with the honey mustard dressing and give it a gentle stir. Top with fresh herbs for a final burst of color and flavor, then serve.
Perfectly Roasted Vegetables: Tips & Techniques
Achieving Even Roasting
- Cut the vegetables into uniform sizes for consistent cooking.
- Use parchment paper to prevent sticking and easier cleanup.
- Place the baking sheets on the center oven rack for balanced heat distribution.
- Flip vegetables halfway through roasting to ensure even caramelization.
Sneaky Storage Tips
- Store roasted veggies in an airtight container for up to 4 days.
- Keep the dressing separate to maintain the salad’s texture.
- Refrigerate quinoa and vegetables separately, combining everything just before serving.
Pro Tips & Troubleshooting
Pro Tips
- Spread vegetables in a single layer to avoid steaming.
- Stick to the 2:1 water-to-quinoa ratio to prevent soggy results.
- Keep dressing and fresh herbs separate until ready to serve for optimal freshness.
Common Mistakes to Avoid
- Skipping the resting step for quinoa can lead to mushy grains.
- Over-mixing the salad after adding feta can lead to a less visually appealing dish.
- Using too much oil can result in greasy roasted vegetables instead of crisp, caramelized textures.
Serving & Storage
Serving Ideas
- Serve warm for a cozy, satisfying meal.
- Add grilled chicken or baked tofu for extra protein.
- Pair with crusty bread or pita to make it a filling, hearty dish.
Storage and Make-Ahead Tips
- Store leftovers in the fridge for up to 4 days, separating the dressing and salad ingredients.
- Freeze roasted veggies for up to 3 months; thaw and reheat when needed.
- For meal prep, prepare all components ahead of time and combine just before serving for best texture.
FAQ
Can I make this salad ahead of time?
Yes, prepare the roasted vegetables and quinoa in advance, store them separately, and combine with dressing and garnish right before serving.
What is the ideal texture for quinoa in this salad?
The quinoa should be light, fluffy, and fully cooked with all the water absorbed.
Are there alternative dressings that work with this salad?
You can try balsamic vinaigrette or lemon tahini dressing for a different flavor profile.
How can I make this salad vegan?
Use vegan feta or omit the cheese entirely. Replace the honey in the dressing with maple syrup for a plant-based alternative.
Can I substitute quinoa with another grain?
Yes, try couscous, farro, or bulgur wheat, but keep in mind that quinoa is the best gluten-free option.
What are the best herbs to garnish this dish?
Fresh parsley, cilantro, or basil are excellent choices. Pick one based on your flavor preference.
This Dijon mustard quinoa salad with roasted vegetables is a standout recipe that’s both healthy and flavorful. Try it today and enjoy the perfect balance of tastes and textures in every bite!
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Dijon Mustard Quinoa Salad with Roasted Vegetables
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Add the carrots and sweet potatoes to a baking sheet, toss with 2 teaspoons olive oil and a pinch of salt, and roast for 15 minutes.
- Add radishes and onions to a separate baking sheet, toss with the remaining olive oil and salt. After 15 minutes, combine both baking sheets in the oven and roast all veggies for 15 minutes until caramelized.
- Bring 2 cups of water to a boil. Add quinoa, simmer for 12 minutes covered, then remove from heat, fluff with a fork, and rest for 15 minutes covered.
- In a bowl, whisk honey, olive oil, Dijon mustard, vinegar, garlic, and jalapeños until emulsified and creamy.
- Combine quinoa, roasted vegetables, feta, and pumpkin seeds in a large bowl. Drizzle with dressing, toss gently, garnish with fresh herbs, and serve.