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Roasted Vegetable Quinoa Salad

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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 25 min
  • Yield: 6 servings
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5 small carrots (about 1 pound), peeled and cut into 1/2-inch pieces

3 large beets (about 1 pound), peeled and cut into 1/2-inch pieces 

1 medium head bok choy, cut in half lengthwise 

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper

1/3 cup extra-virgin olive oil 

2 tablespoons apple cider vinegar 

1 tablespoon raspberry vinegar 

1 cup cooked quinoa 

1/4 cup dried cranberries 

1/4 cup pepitas (toasted pumpkin seeds) 

1 heaping tablespoon chopped fresh parsley 

1 blood orange, peel and white pith removed, cut into chunks or segmented 

1/4 cup crumbled goat cheese 


  1. Preheat the oven to 375 degrees F.
  2. In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool.
  3. Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use.
  4. Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately.
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