This warm quinoa roasted vegetable salad is a versatile, vegetarian, and gluten-free option for cosy winter lunches or dinners. With nutty quinoa, caramelized vegetables, and a vibrant pesto dressing, it’s wholesome, delicious, and great for balanced blood sugar.
There’s nothing more comforting than a warm, nourishing meal. This warm quinoa and roasted vegetable salad brings together protein-rich quinoa with a vibrant mix of pesto-roasted winter vegetables, all dressed with a zingy, homemade pesto dressing.
Not only is this roast vegetable and quinoa salad packed with nutrients, but it’s also a brilliant choice for anyone managing diabetes, thanks to its balanced carbs, protein and fibre that help keep blood sugars steady. It really is a perfect gluten-free dish for lunch or dinner and will keep you satisfied, energised, and cosy all season long.
Why Quinoa and Roasted Vegetables?
Quinoa is a fantastic base for salads, especially for those seeking a lower GI option. As a complete protein, it provides all essential amino acids, making it an excellent choice for anyone looking to increase their protein intake in plant-based meals.
Plus, it’s naturally gluten-free and has a mild, nutty taste that complements the richness of roasted vegetables. I love the pre-cooked Red & White Quinoa by Merchant Gourmet as they are convenient and ready to add to any meal.
Roasting vegetables like radishes, carrots, brussels sprouts, and butternut squash (which I chose for this recipe) not only enhances their natural sweetness but also adds more depth to this winter quinoa salad. Together, quinoa and roasted vegetables create a hearty, satisfying meal.
The Health Benefits of This Warm Roasted Vegetable Salad
This quinoa roasted vegetable salad is packed with fibre, antioxidants, and heart-healthy fats, helping to support digestion, stabilise blood sugars, and boost overall health. It’s a nutritious, gluten-free, and vegetarian option for a balanced meal. But here’s a bit more information on the goodness of the ingredients:
1. Quinoa’s Nutrient Density
- Quinoa is a powerhouse when it comes to nutrients. Rich in fibre, iron, magnesium, and vitamin B6, it’s ideal for those wanting to maintain steady energy levels throughout the day. Its low glycemic index helps keep blood sugars stable making it a great gluten-free option for anyone managing diabetes.
- Additionally, quinoa is packed with antioxidants, which benefit heart health and reduce inflammation.
2. Fiber and Antioxidants from Roasted Vegetables
- This warm salad brings a wonderful mix of winter vegetables, each contributing unique benefits. Carrots and butternut squash are high in beta-carotene, which supports skin health and immunity, while Brussels sprouts add fibre and vitamin C, while the roasted radishes bring a slight peppery bite along with added antioxidants.
- Roasting these vegetables caramelizes their natural sugars, making them more flavorful, while maintaining their fibre content to aid digestion and blood sugars.
3. Healthy Fats in Homemade Pesto
- The homemade pesto, not only enhances flavour but also brings healthy fats from ingredients like olive oil and nuts. These fats are essential for absorbing fat-soluble vitamins (A, D, E, and K) found in the vegetables, while also keeping you feeling full and satisfied for longer.
What you will Need For this Roasted Vegetable Salad With Quinoa
- Cooked Quinoa – I use a precooked packet ( Red & White Quinoa by Merchant Gourmet), but you can also use raw grains and cook it yourself. Just follow the packet instructions
- Brussels sprouts – High in vitamins C and K, fibre, folate, and antioxidants.
- Radishes – Good source of vitamin C, folate, potassium, and fibre.
- Butternut squash -High in vitamins A (from beta-carotene), C, fibre, and potassium.
- Carrots – Rich in beta-carotene, fibre, vitamin K1, and potassium.
- Olive Oil – High in monounsaturated fats, particularly oleic acid, as well as vitamin E and antioxidants.
- Salt and pepper, to taste
- Homemade pesto – I used my Artichoke and Walnut Pesto but my Spinach Pesto would also be delicious
- Alternatively, you can use a shop-bought pesto for convenience
For the Dressing
- Juice of 1 lemon
- Extra virgin olive oil
- Pesto
How to make Quinoa Roasted Vegetable Salad
This warm winter salad is a really quick and easy recipe. It just requires a little prep of the veg then you can sit back and let the oven work its magic
1. Start by preheating the oven to 220 c / 200 c fan.
2. Once you have prepared your vegetables, place all of them into a large bowl, add the pesto, mix and season well.
3. Spread the coated vegetables across 2 large baking trays so that the vegetables have plenty of space.
4. Place the vegetables in the preheated oven for 20 -25 minutes or until slightly charred and crisp.
5. If you aren’t using precooked Quinoa, while the vegetables are roasting, cook the quinoa according to package instructions. Usually, this involves bringing water to a boil, adding the rinsed quinoa, reducing the heat, and simmering for 15-20 minutes until the water is absorbed. Fluff with a fork and set aside.
6. In a small bowl, combine about 2-3 tablespoons of homemade pesto with the juice of one lemon. Season and stir until smooth. This dressing will coat the quinoa and vegetables beautifully, adding brightness and richness to the salad.
7. In a large mixing bowl, combine the warm quinoa with 3/4s of the dressing and combine.
8. Then on a large serving plate add a layer of green salad leaves like rocket, watercress and spinach (optional). Add the dressed quinoa and then the warm roasted vegetables. Drizzle over the rest of the zesty pesto dressing.
Serve warm for a comforting winter meal, or enjoy it cold for a quick packed lunch.
Additional Tips for This Warm Quinoa Salad
- Protein Power – For extra protein, consider adding roasted chickpeas, grilled chicken, or tofu cubes.
- Experiment with Pesto Varieties – Homemade pesto can be made with lots of different ingredients which change the flavour profile. Check out my pesto recipes for variations or use different shop-bought pastes for a more convenient way to switch things up.
- Serving Suggestions – This warm quinoa salad can be enjoyed on its own for a lighter meal or as a side to roasted salmon or chicken for a more filling dinner.
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
Diabetes Note
This quinoa salad is a great choice for diabetes management, thanks to its balance of low-GI quinoa, fibre-rich vegetables, and healthy fats. These balanced ingredients work together to help stabilise blood sugar levels, provide sustained energy, and support overall health in a delicious, satisfying way.
Carb Counting
The overall carb count for this Quinoa Roasted Vegetable salad based on the ingredients we would count for is calculated as follows:
- 250g Packet of Merchant Gourmet Red & White Quinoa = 77.5g of carbs
To work out the carb count amount by weight you need to know the overall weight of the salad (minus the dish) with all ingredients added. You can then use the following formula:
As an example – The total weight of the salad I made was 1380g (minus the bowl weight)
Therefore a 100g portion would be: (77.5 / 1380) * 100 = 5.6g of carbs
For more tips and help with carb counting, make sure to read MASTERING CARB COUNTING: A TYPE 1 MUM’S GUIDE
Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
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Warm Quinoa Roasted Vegetable Salad With Homemade Pesto
A cosy and comforting side, perfect for lunch or dinner. Packed with protein, fibre, and flavour it’s a deliciously balanced winter meal.
4
servings10
minutes25
minutes35
minutesKeep the screen of your device on
Ingredients
200 g 1 2/3 cup radishes
250 g 2 cup carrots
200 g 2 cup brussel sprouts
350 g 2 1/2 cup butternut squash
4 tbsp 4 tbsp pesto
salt and pepper
250 g 1 1/2 cup quinoa
- For the Dressing
3 tbsp 3 tbsp pesto
1 1 lemon, squeezed
salt and pepper
Directions
- Start by preheating the oven to 220 c / 200 c fan / 390 F
- Once you have prepared your vegetables, place all of them into a large bowl, add the pesto, mix and season well.
- Spread the coated vegetables across 2 large baking trays so that the vegetables have plenty of space.
- Place the vegetables in the preheated oven for 20 -25 minutes or until slightly charred and crisp.
- If you aren’t using precooked Quinoa, while the vegetables are roasting, cook the quinoa according to package instructions.
Usually, this involves bringing water to a boil, adding the rinsed quinoa, reducing the heat, and simmering for 15-20 minutes until the water is absorbed. Fluff with a fork and set aside.
6.
7. In a large mixing bowl, combine the warm quinoa with 3/4s of the dressing and combine.
8. Then on a large serving plate add a layer of green salad leaves like rocket, watercress and spinach (optional). Add the dressed quinoa and then the warm roasted vegetables. Drizzle over the rest of the zesty pesto dressing. - In a small bowl, combine about 2-3 tablespoons of homemade pesto with the juice of one lemon. Season and stir until smooth.
- In a large mixing bowl, combine the warm quinoa with 3/4’s of the dressing and combine.
- On a large serving plate add a layer of green salad leaves like rocket, watercress and spinach (optional). Spread the dressed quinoa and then the warm roasted vegetables.
Drizzle over the rest of the zesty pesto dressing.
Tips and Notes
- I use a precooked packet ( Red & White Quinoa by Merchant Gourmet), but you can also use raw grains and cook it yourself.
- I used a Homemade Artichoke Pesto for this recipe but you could also use a shop-bought pesto for convenience.
- This warm quinoa salad is perfect for meal prep and will keep well in the fridge for 3-4 days.
- Diabetes Note – This quinoa salad is a great choice for diabetes management, thanks to its balance of low-GI quinoa, fibre-rich vegetables, and healthy fats. See above for more detailed Diabetic Carb Counting Information
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