Roasted Vegetable and Quinoa Salad

A Sweet and Tasty Salad Bursting with Flavour and Character
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: European
Keyword: Gluten Free, Main Course, Salad
Servings: 4 Servings
Calories: 539kcal


  • 170 grams Dry Quinoa
  • 240 ml Water (or Veggie Broth)
  • 1 Broccoli (Cut into Florets)
  • 1 Sweet Potato (Cubed)
  • 1 can (430 grams Chickpeas (Drained))
  • 270 grams Kale (Roughly chopped)
  • 4 tbsp Olive Oil
  • 5 grams Fresh Parsley (Chopped)
  • 30 grams Feta Cheese (Crumbled)
  • 1 Lemon (Juice Only)
  • 1/2 tbsp Apple Cider Vinegar
  • 2 tbsp Honey
  • Chili Flakes (To taste)


  • Preheat oven to 425F(220C).
  • Cook quinoa according to instructions on the packaging, then set aside in a large bowl. Drain and rinse the chickpeas.
  • While quinoa is cooking, toss broccoli and sweet potato chunks with 2 tablespoons of olive oil and roast in the oven for 20 minutes. Next, add kale and chickpeas to the roasting pan, and roast for another 15 minutes. Stirring the veggies around halfway through.
  • Once roasted remove from the oven from and combine with the quinoa. Next, add in the chopped parsley and feta and mix gently.
  • In a small bowl, combine lemon juice, vinegar, maple syrup and remaining 2 tbsp. of olive oil. Season with salt, pepper, and chilli flakes to taste.
  • Drizzle the dressing over the quinoa and vegetable mixture, and stir gently.


Enjoy and store any leftovers in the fridge for 4-5 days.


Calories: 539kcal | Carbohydrates: 74g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 198mg | Potassium: 1297mg | Fiber: 9g | Sugar: 15g | Vitamin A: 15855IU | Vitamin C: 234mg | Calcium: 258mg | Iron: 5mg