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–+ servings

Dijon Mustard Quinoa Salad with Roasted Vegetables

This Dijon mustard quinoa salad with roasted vegetables combines nutty quinoa, tangy honey mustard dressing, and perfectly roasted veggies. Gluten-free and nutrient-packed, this dish is ideal for meal prep or satisfying meals.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 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)
For the Salad Base
  • 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
For the Dressing
  • 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

Equipment

  • Baking sheet
  • Small saucepan
  • Mixing bowl
  • Whisk
  • Parchment paper

Method
 

Prep the Oven & Roast Vegetables
  1. 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.
Second Round of Roasting
  1. 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.
Cook Fluffy Quinoa
  1. 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.
Whisk the Dressing
  1. In a bowl, whisk honey, olive oil, Dijon mustard, vinegar, garlic, and jalapeños until emulsified and creamy.
Assemble the Salad
  1. Combine quinoa, roasted vegetables, feta, and pumpkin seeds in a large bowl. Drizzle with dressing, toss gently, garnish with fresh herbs, and serve.

Nutrition

Calories: 310kcalCarbohydrates: 32gProtein: 6gFat: 18gSaturated Fat: 5gCholesterol: 10mgSodium: 270mgPotassium: 785mgFiber: 6gSugar: 8gVitamin A: 3500IUVitamin C: 15mgCalcium: 120mgIron: 1mg

Notes

Storage tip: Store roasted vegetables and quinoa separately in airtight containers and combine with dressing just before serving for best texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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