This Roasted Vegetable Quinoa Salad combines nutty quinoa, creamy feta, bold harissa yogurt, healthy kale and tender roasted vegetables for a nourishing and flavor-packed meal.
This is one of those salad recipes that I come back to again and again. It’s a warm (or cold) quinoa salad with roasted carrots, squash, and red onion, tossed with olive oil and spices until they’re golden and just a little crisp at the edges.
Then you layer it all over fluffy seasoned quinoa and top it with crumbled feta, and a spoonful of harissa yogurt.
You get sweetness from the roasted veg, tang and saltiness from the feta, warmth and spice from the cumin and harissa, and a cooling contrast from the yogurt.
It hits all the right notes: savory, creamy, crunchy, and just a little spicy. It’s filling enough to be dinner on its own but works great as a side or packed lunch too.
And yes, it’s easy. If you can chop veg and turn on the oven, you’re good to go.
Once the veggies are roasting, you’ve got time to cook your quinoa and mix up the dressing. That’s it. No special equipment, no fancy steps, and most of these ingredients are pantry staples or easy to swap.
Try serving this quinoa salad alongside Whole Roasted Cauliflower, Persian Grilled Vegetable Tofu Skewers, Maakouda, or Smoky Grilled Eggplant Steaks!
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Why You'll Love This Recipe
- It’s simple but layered with flavor.
- Great for meal prep since it stays good in the fridge for days.
- You can swap the veg depending on the season or what’s on sale.
- Balanced and filling enough to be a full meal.
- Vegetarian-friendly and easily made vegan.
- Packed with protein, fiber, and flavor.
- Good warm or cold.
- The 2-ingredient yogurt-harissa sauce is one you’ll want to put on everything.
Ingredients
- Quinoa – A great base: nutty, fluffy, and full of protein. Rinse it first to remove bitterness. You can sub couscous, bulgur, or brown rice if needed.
- Water + Vegetable Stock Cube – Adds depth to the quinoa. You could use homemade stock if you have it, but a good-quality cube works just fine.
- Red Onion – Roasts up sweet and soft. Shallots work too.
- Butternut Squash – Creamy and slightly sweet when roasted. Kabocha, acorn, or pumpkin work too.
- Carrots – Roast beautifully and hold their texture.
- Olive Oil – For roasting and flavor. Don’t skip it—it helps caramelize the edges.
- Cumin, Thyme, Oregano – A simple mix of warm, herby, and earthy. Adjust to taste.
- Feta Cheese – Crumbly, salty contrast. For vegan, try a plant-based feta or olives.
- Yogurt – I use plain Greek yogurt, but any plain unsweetened variety works.
- Harissa Paste – Spicy, smoky, and just a bit sweet. You’ll find it near the condiments or Middle Eastern aisle.
- Fresh Mint – Brightens everything up. Parsley or cilantro also work.
- Lemon Juice – Just a squeeze sharpens the whole dish.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 200°C/400°F.
Peel the onion, butternut squash and carrots and chop into bite-sized chunks.
Place the vegetables onto a rimmed baking sheet, then drizzle with the oil and sprinkle with the cumin, thyme and oregano and toss to coat.
Spread out and roast for 35 minutes or until cooked through and lightly caramelised. Add the kale for the final 5 minutes.
Meanwhile, rinse the quinoa in a fine mesh strainer, then pour into a medium lidded saucepan and stir in the water and stock cube.
Bring to the boil, then reduce the heat to low, cover and simmer for 15-20 minutes or until the water is absorbed.
Keep the lid on the quinoa, remove it from the heat and set aside for 10 minutes to steam, then fluff with a fork.
Stir the harissa paste into the yogurt.
Divide the quinoa and vegetables onto plates or a serving bowl, crumble the feta onto it and drizzle with the harissa yogurt. Sprinkle it with the mint or parsley and add a squeeze of lemon juice.
Serving Suggestions
- Serve warm as a main dish.
- Pack into lunch boxes for meal prep.
- Top with a fried or poached egg.
- Scoop into a pita or wrap with greens. Or try it with a Naan Bread.
- Add to a mezze platter.
- Spoon over hummus on a plate. Try Carrot Hummus or Pea Hummus!
Variations
- Swap feta for goat cheese.
- Add chickpeas or lentils for extra protein.
- Use tahini yogurt instead of harissa yogurt.
- Add arugula or spinach for freshness.
- Roast garlic cloves with the veg.
- Swap harissa for chili crisp or sriracha.
- Use bulgur instead of quinoa.
- Make it vegan by skipping feta and using coconut yogurt.
- Add a poached or soft-boiled egg on top.
- Use za’atar instead of oregano/thyme.
Storage
Storage: Store the salad and toppings (yogurt, nuts, mint) separately in airtight containers. It keeps for up to 4 days in the fridge.
Freezing: I don’t recommend freezing the whole dish, but you can freeze the roasted vegetables and quinoa separately for up to 2 months.
Make-Ahead: Roast the veggies and cook the quinoa up to 3 days ahead. Just reheat and assemble when ready.
Top tips
- Cut the veg to similar sizes so they roast evenly.
- Don’t crowd the pan—spread the veg out for better browning.
- Rinse quinoa before cooking to remove bitterness.
- Let the quinoa steam after cooking before fluffing.
FAQs
Yes, just warm it slightly or serve the whole salad cold.
Mild to medium. You can adjust how much you use depending on your heat preference.
About the Cuisine
This salad draws inspiration from Mediterranean and North African flavors, especially the harissa, feta, mint, and roasted vegetables.
It’s not tied to one cuisine, but it borrows from several, including Moroccan, Middle Eastern, and even modern European-style grain salads.
It's the kind of dish that wouldn’t feel out of place in a Turkish mezze or an Ottolenghi-style deli case.
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📖 Recipe
Roasted Vegetable Quinoa Salad
Ingredients
- ¾ cup quinoa 150g
- 1 ½ cups water 350ml
- 1 vegetable stock cube
- 1 red onion peeled and sliced into wedges
- ½ a medium butternut squash peeled, deseeded and cut into bite sized chunks
- 2 medium carrots peeled and cut into bite sized chunks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large handful kale stalks removed
To serve
- 1 cup yogurt 240g
- 2 teaspoons harissa paste
- ½ cup feta cheese 150g
- 1 teaspoon chopped fresh mint or parsley
- Squeeze of lemon juice
Instructions
- Preheat the oven to 200°C/400°F.
- Peel the onion, butternut squash and carrots and chop into bite-sized chunks.
- Place the vegetables onto a rimmed baking sheet, then drizzle with the oil and sprinkle with the cumin, thyme and oregano and toss to coat. Spread out and roast for 35 minutes or until cooked through and lightly caramelised. Add the kale for the final 5 minutes.
- Meanwhile, rinse the quinoa in a fine mesh strainer, then pour into a medium lidded saucepan and stir in the water and stock cube.
- Bring to the boil, then reduce the heat to low, cover and simmer for 15-20 minutes or until the water is absorbed. Keep the lid on the quinoa, remove it from the heat and set aside for 10 minutes to steam, then fluff with a fork.
- Stir the harissa paste into the yogurt.
- Divide the quinoa and vegetables onto plates or a serving bowl, crumble the feta onto it and drizzle with the harissa yogurt. Sprinkle it with the mint or parsley and add a squeeze of lemon juice.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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