Roasted Veggie and Quinoa Salad

Roasted Veggie and Quinoa Salad from #eatseasonal

I’m going to get straight to the point: roasted carrots are the bomb dignity. So is roasted asparagus.

I’m on a roasting spree, incase you were wondering.

You don’t have to babysit roasting veggies in the oven, plus BOTH of my kids will eat them. Who knew coral colored roasted carrots were the way to my 5 year old daughters heart?

Also, how pretty are all these veggies? I found some yellow, orange and red/coral/pink looking carrots at Trader Joes that I couldn’t pass up. They were dirt cheap and all together on this pan they look so fresh and healthy. This pan looks like the epitome of #eatseasonal. Except carrots aren’t technically in season right now….minor detail….cough cough.

Roasted Veggie and Quinoa Salad from #eatseasonal

Overall this recipe does take some time, I mean you have to cook your quinoa and roast vegetables, but active prep time needed doing ‘work work’ is pretty minimal. Once everything is cooked, it’s just a matter of throwing it all together in a bowl and mixing. I also added some grilled corn {which I had on hand from a previous meal}, some chopped parsley and a little lemon juice.

Roasted Veggie and Quinoa Salad from #eatseasonal

I probably should have added in some cubed grilled chicken to make this a complete meal. That probably would have been a wise choice…..oh well. NEXT TIME.

All 4 of us in my family chowed down on this like there was no tomorrow, plus we had leftovers so yes, there’s going to be a next time! This recipe makes a lot. Did ya know: you feel fuller longer eating whole, unprocessed foods…something I had to learn by trial and error through this diet and exercise plan I’ve been doing the last three months.  February illustration

Something else to keep in mind: seasonal produce is cheaper and typically tastier than its unseasonal counterparts. If you’d like to see other seasonal recipes using fruits and veggies that are in season, follow the #eatseasonal hashtag on any social media platform and click through to these other wonderful blogs for more *healthy* ideas:

Cookie and Kate

Simple Bites

Climbing Grier Mountain

Happy Yolks

Molly Yeh

Cafe Johnsonia

Naturally Ella

Cookin’ Canuck

Foodie Crush

Two Peas and Their Pod

Mountian Mama Cooks

Completely Delicious

Vintage Mixer

Roasted Veggie and Quinoa Salad from #eatseasonal

Enjoy, friends! Have a great day 🙂


Roasted Veggie and Quinoa Salad

Yield: 4-6 servings

Prep Time:

Cook Time:

Total Time:


  • for the quinoa-
  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/4 cup finely diced onion
  • salt & pepper
  • 1 bay leaf
  • 1/2 teaspoon tarragon
  • for the veggies-
  • 3 tablespoons olive oil
  • 1 lb. colorful carrots
  • 1 lb. asparagus
  • salt & pepper, to taste
  • 2 ears grilled corn, kernels removed
  • 1/2 cup chopped parsley
  • juice of 1 lemon {optional}


  1. For the quinoa: Place all ingredients into a small pot, cover, bring to boil and reduce to simmer until thoroughly cooked. Remove from heat, fluff with fork and set aside.
  2. For the veggies: Preheat oven to 400 degrees. Peel carrots and slice into 1/2 inch pieces; place on baking sheet. Wash asparagus and snap woody ends off. Cut into 2 inch pieces and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat evenly. Bake 20-25 minutes, tossing once half way through to roast evenly. You want them pretty much fork tender. Remove from oven.
  3. Place quinoa, roasted veggies, corn, parsley and lemon juice into a large bowl Toss together and serve.

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  1. I love this recipe so much! Super simple and colourful for Spring 🙂

  2. Love the rainbow of carrots!

  3. So pretty! Can’t find any of those gorgeous carrot colours here in Australia, but I bet this will be just as delicious with our ‘boring’ orange carrots. Also, I’m gonna add chickpeas to mine. And then, I’m not sharing with the boyfriend…

  4. This IS a beautiful dish. So simple, yet extraordinary!

  5. I love roasted veggies, actually roasted anything…potatoes, etc. I would probably have to mix these with pasta or use them as a pizza topper…think I am the ONLY one who had severe stomach distress the first time I ate quinoa. Loved it too…but my belly ache afterwards was awful. I know I should try it again, but the memory of the pain is enough to deter me…I do make it for my husband though.

  6. “bomb dignity” <— i giggled because i'm pretty sure you meant "diggity" 😉

    • DAMN AUTO CORRECT!! Bah!!!!

      • totally an LOL moment, so i’d say it was well worth it!

  7. Gorgeous dish that is so perfect for spring!

  8. I love roasting veggies, and the bomb diggity is the PERFECT way to describe what they are 🙂 This recipe definitely looks beautiful and perfect for spring…Now, to just have it stop snowing and being icky weather in Wisconsin so I can get the grill out 🙂

  9. I will definitely try this! It looks delicious!

  10. This salad looks incredible!! I love how bright and fresh all of the veggies look. I bet our little guys would eat it too!

  11. Yum! Roasted or grilled veggies are so delicious and scream spring/summer! This looks amazing!

  12. Hi came across this website, great food and great presentations. I was wondering how would a grilled chicken breast be to go with this?

      • Thank you for the prompt response. I made this last night to ease the prep for tonite after work. I added a couple of shakes from Penzys Foxpoint seasoning.

  13. This is my kind of salad! It looks amazing!

  14. Love this recipe. Its a staple in our house.



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